Slow Roast Lamb
From jeef_boner 11 years ago
- 6 hours to make
- Serves 4
Slow roasting works great with cheap cuts of meat. Sadly none of my local butchers had a shoulder of lamb so I settled for leg! This method makes melt-in-the-mouth meat fall away from the bone. Change the flavours to suit, I used what was ready in the garden.
Ingredients
- 1 leg of lamb shopping list
- 1glass white wine / cooking sherry shopping list
- 3 tbsp olive oil (EVOO, Rachel Ray fans) shopping list
- 1 big sprig rosemary, leaves stripped and kept, twig discarded shopping list
- juice of 2 ripe limes shopping list
- 3 cloves garlic diced shopping list
- Pinch paprika (smoked sweet if you have it) shopping list
- salt and pepper shopping list
- Oven bag or lots of tinfoil. The key to this is the seal to keep moisture in! shopping list
How to make it
- In a bowl combine all ingredients except wine and thoroughly coat lamb
- Put lamb in a roasting bag, or arrange enough tinfoil to cover it
- Add wine and leftover wet rub, seal parcel
- Put in preheated 230C oven
- After 30 minutes turn oven down to 140C (130 if fan forced)
- Cook for a further 5-6 hours
- Meantime there's most of a bottle of wine left. You know what to with that!
- At the end of cooking time the juices can make a great gravy. Do that while the lamb rests
- I serve with roasted beet root, carrot and potato, plus baby peas and the gravy.
- any left overs make great fritters!
People Who Like This Dish 1
- clbacon Birmingham, AL
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