Garlic, lemon and herb slow roasted lamb

If you think that slow roasting meat means having to be tied to the oven all day then think again! Lamb shoulder is the perfect cut to pop in the oven whilst you carry on about your daily business before coming back to it later when it’s tender and succulent. Slow roasting brings out the best of the flavour whilst keeping ingredients simple and fresh.

I used half a lamb shoulder which will comfortably feed four but if you have more people to serve than buy a whole shoulder and adjust the cooking time accordingly. Remember that lamb tastes better if you have time to marinade it in advance but also don’t keep it in the fridge up until the minute you want to cook it- let it rest at room temperature for about an hour.

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Ingredients- serves 4
Half a lamb shoulder
1 lemon
4 cloves of garlic (or more if you are a garlic fiend!)
Fresh thyme and oregano- dried will work too
Olive oil
Salt and pepper to season
200ml dry white wine

1.Start the day before if you can so the flavours of the marinade get plenty of time to work their magic. Peel the garlic cloves and cut into halves or thirds, depending on their size. Make incisions into the lamb and slide a piece of garlic into each one. Rub the herbs, oil and seasoning into the lamb all over. I then pared some lemon zest and scattered it all around the lamb before squeezing over a little of the juice. Cover the lamb and pop in the oven to do its thing!

2. When you are ready to cook, bring the lamb up to room temperature and preheat the oven to 200c/ 180 fan. This may seem like a high oven but this is only for the first stage of cooking so don’t despair! Transfer the lamb to a roasting tray with its lemon and all and place on parchment paper. Bring the sides of the paper up before sloshing in a glass of white wine (you could also use water) and wrap loosely. Cook at 200c/ 180fan for 10 minutes before lowering the oven to 150c/ 130fan. Check the timings on the lamb you buy but for half a shoulder you are looking at around 2 1/2 to 3 hours. Some recipes will tell you uncover the lamb for the last hour of cooking but I don’t find this is necessary and I prefer to keep it covered to look in all the flavour.

When the lamb is ready the juices will run clear. Allow to rest before carving and enjoy with roasted potatoes and vegetables. Keep an eye out for little slivers of beautifully sweet roasted garlic- don’t waste them!

Slow roasted lamb with garlic, lemon and herbs- a perfect recipe for a lazy Sunday afternoon!

 

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