Slow Cooked Lamb Roast
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Who doesn't like a lamb roast where the meat just falls of the bone.
I use this same recipe for both a lamb leg and a lamb shoulder roast.
Ingredients
1 bone-in leg of lamb, around 2 2kg
2 sprigs fresh rosemary
2 cloves of garlic, peeled and sliced in half
lengthwise
2 tablespoons extra-virgin olive oil
Sea salt and freshly-cracked black pepper, to taste
3 cups chicken stock, plus more as needed
Juice of 1 lemon
1 tablespoon American mustard
1 tablespoon dried oregano
4 potatoes, peeled and cut into large
wedges
METHOD
Preheat oven 165 °C / 145°C fan-forced
1. Rinse the lamb well under cold water and pat it dry with paper towel.
2. Using a small knife, make 6, 1-inch deep incisions across the top side of the lamb leg. Stuff each incision with a garlic clove and a small amount of rosemary. Drizzle both sides of the lamb with olive oil and massage evenly to coat
3. Generously season all over with sea salt and black pepper. For best results, set the lamb into a pan lined with a wire rack and refrigerate uncovered for 6 hours or overnight
4. Transfer the lamb to a large roasting tray. In a separate bowl, combine the chicken broth,, lemon juice, mustard and oregano and whisk to combine. Pour the mixture around
the lamb. Cover the lamb with a sheet of wet baking paper and seal the tray tightly with aluminum foil. Transfer the roasting pan to the oven and cook for around 5 1/2 hours or until the lamb is very tender and can be easily shredded with a fork. If the lamb is not soft , reseal the foil and continue cooking checking on it every 30 minutes.
5. Remove the aluminum foil and baking paper and baste the lamb with the broth mixture. Add the potatoes to the roasting pan and toss them
to coat in the juices. Return the uncovered
roasting pan to the oven , increase the
heat to 220 °C / 180 °C fan-forced and cook until the lamb is deeply browned and the potatoes are fork-tender,
around 35 minutes. If the stock evaporates too much, add more as needed (the rate of
evaporation will depend on the size of your
roasting tray). If the lamb starts to burn, cover it with baking paper and foil
6. Transfer the roast lamb and potatoes to a platter and pour the pan gravy into a separate jar. Let the lamb rest 10 minutes before serving and let the gravy settle for 5 minutes before skimming off
excess fat with a ladle.
You should be able to just pull the lamb apart.
Serve with the potatoes and steamed vegetables of choice
I use this same recipe for both a lamb leg and a lamb shoulder roast.
Ingredients
1 bone-in leg of lamb, around 2 2kg
2 sprigs fresh rosemary
2 cloves of garlic, peeled and sliced in half
lengthwise
2 tablespoons extra-virgin olive oil
Sea salt and freshly-cracked black pepper, to taste
3 cups chicken stock, plus more as needed
Juice of 1 lemon
1 tablespoon American mustard
1 tablespoon dried oregano
4 potatoes, peeled and cut into large
wedges
METHOD
Preheat oven 165 °C / 145°C fan-forced
1. Rinse the lamb well under cold water and pat it dry with paper towel.
2. Using a small knife, make 6, 1-inch deep incisions across the top side of the lamb leg. Stuff each incision with a garlic clove and a small amount of rosemary. Drizzle both sides of the lamb with olive oil and massage evenly to coat
3. Generously season all over with sea salt and black pepper. For best results, set the lamb into a pan lined with a wire rack and refrigerate uncovered for 6 hours or overnight
4. Transfer the lamb to a large roasting tray. In a separate bowl, combine the chicken broth,, lemon juice, mustard and oregano and whisk to combine. Pour the mixture around
the lamb. Cover the lamb with a sheet of wet baking paper and seal the tray tightly with aluminum foil. Transfer the roasting pan to the oven and cook for around 5 1/2 hours or until the lamb is very tender and can be easily shredded with a fork. If the lamb is not soft , reseal the foil and continue cooking checking on it every 30 minutes.
5. Remove the aluminum foil and baking paper and baste the lamb with the broth mixture. Add the potatoes to the roasting pan and toss them
to coat in the juices. Return the uncovered
roasting pan to the oven , increase the
heat to 220 °C / 180 °C fan-forced and cook until the lamb is deeply browned and the potatoes are fork-tender,
around 35 minutes. If the stock evaporates too much, add more as needed (the rate of
evaporation will depend on the size of your
roasting tray). If the lamb starts to burn, cover it with baking paper and foil
6. Transfer the roast lamb and potatoes to a platter and pour the pan gravy into a separate jar. Let the lamb rest 10 minutes before serving and let the gravy settle for 5 minutes before skimming off
excess fat with a ladle.
You should be able to just pull the lamb apart.
Serve with the potatoes and steamed vegetables of choice
