Garlic, herb and lemon slow roasted lamb

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Now here is a recipe that is too good not to share- my garlic, herb and lemon slow roasted lamb. This can be used for either lamb leg or shoulder and it is ideal for a lazy Sunday roast dinner or for entertaining. Lamb is now in season in the UK so it is the perfect time to get your hands on some and make the most of it. I recently cooked this for Easter lunch and it went down a storm! For 4 people I used a half leg of lamb which meant that everyone was well fed but there were certainly no leftovers! If you have large appetites, want leftovers or if you are feeding the 5,000 then by all means use a larger joint and cook for longer until the meat is falling off the bone.

If you have time then you can prepare the lamb the night before you want to start cooking it by following the first step, covering tightly and leaving in the fridge to allow the flavours to infuse.

Ingredients- serves 4
Half leg of lamb
Handful each of fresh thyme and rosemary
2 bulbs of garlic
1 lemon
Olive oil
Salt and pepper
300ml water or white wine

1. If preparing the meat either the night before or the morning of cooking then all you need to do is find a deep tray that will comfortably fit the half leg in and pop it in. Peel around 4 cloves of garlic, cut them into quarters and use a sharp knife to make slits in the lamb; pop a sliver of garlic into each slit. Scatter the remaining garlic cloves around the lam in the bottom of the tray. Drizzle the lamb with a little olive oil and rub so it is well coated; season well. Cut the remaining bulb in half width ways and place in the tray cut side up. Scatter the herbs too. Use a vegetable peeler to remove the lemon rind and place on and around the lamb. If preparing in advance, at this stage cover well and refrigerate. If cooking then and there, read on…

2. Preheat the oven to 140c/ 120 fan. Pour the water or wine, depending on what you are using, into the tray. Cover tightly with foil and place on the middle or low shelf in the oven and cook for around 4-5 hours. The time will depend on the size of the joint so check and baste from time to time. If the bottom of the tray becomes too dry then add another splash of water. When the lamb is nearly ready, remove the foil and allow the lamb to catch some colour and turn golden. The juices should run clear and the meat should come away from the bone with ease. Remove from the oven and rest whilst you make other accompaniments.

Garlic, herb and lemon slow roasted lamb- a sure fire crowd pleaser that’s packed with flavour but that needs very little care!