Provencal Lamb Daube with Olives
When I was out last weekend I had some amazing slow cooked lamb. So of course it got me inspired too cook some myself. I looked in my trusty book, 'The Slow Cook Book', to find something to make. I found this recipe and it looked good. I prepared all the components the night before as I left mine to cook while I was at work. I cut everything up and put them into zip lock bags ready to be layered into the slow cooker before I left for the day. The lamb needs to marinade for at least 2 hours, because I prepared mine the night before I marinaded it for 12 hours. So firstly prepare the marinade, combine the orange zest, garlic, wine, bay leaves, herbs and peppercorns in a bowl. Add the lamb and mix well. Pour the oil on top and add seasoning. Cover and refrigerate, turning occasionally, and leave to marinate for 2 hours at least or up to 12 hours. Put the bacon in a large heavy based saucepan of water and bring to the boil, and blanch for 5 minutes. Drain and rinse with cold wa...