Best 3 Incredible Slow Roasted Lamb Recipes
**Start your culinary journey with an extraordinary, succulent slow-roasted lamb that will tantalize your taste buds and leave you craving for more.** Indulge in a symphony of flavors as you explore the various recipes meticulously crafted to showcase the delectable slow-roasted lamb. Discover the classic and comforting Slow-Roasted Lamb with Garlic and Rosemary, where tender lamb is infused with aromatic herbs and roasted to perfection.
Embark on a flavorful adventure with the succulent Greek-Style Slow-Roasted Lamb, where a medley of fragrant spices and zesty lemon create a culinary masterpiece. Experience the rustic charm of the Slow-Roasted Lamb with Red Wine and Vegetables, where succulent lamb is nestled amidst a colorful array of roasted vegetables, bathed in a rich red wine sauce.
For those who prefer a smoky twist, the Slow-Roasted Lamb with Chipotle and Honey will delight your senses with its sweet and spicy glaze. And if you seek a unique and aromatic experience, the Slow-Roasted Lamb with Moroccan Spices will transport you to a realm of exotic flavors with its blend of aromatic spices and dried fruits.
Each recipe offers a distinctive culinary experience, ensuring that every bite is an explosion of flavors and textures. Prepare to be captivated by the succulent tenderness of the slow-roasted lamb, complemented by the vibrant flavors of herbs, spices, and accompaniments.
INCREDIBLE SLOW ROASTED SHOULDER OF LAMB
This is an amazing recipe, very slightly adapted from Jamie Oliver's "Jamie at Home" recipe book and television series. Don't be fooled by the simple ingredients - the flavour in this is amazing! What's more, the shoulder is one of the cheaper cuts of lamb and this recipe will serve 6 generously. I love that you can plonk it in the oven early in the morning, and forget about it for four hours. It emerges moist and so tender it just falls off the bone. No need to slice it, just pull it apart with two forks. I served it with Paris Mash (finely mashed potatoes with lashings of butter, cream and milk), and finely sliced white and red cabbage, English spinach and rocket (arugula) lightly boiled in salted water (I used the potato water) then drained and tossed with a knob of butter. Unbelievably good! You could serve this to anyone!
Provided by Kookaburra
Categories Lamb/Sheep
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- First, preheat your oven up as hot as it will go.
- Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern.
- Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - Jamie is quite generous with the amount of rosemary, so don't be shy about it - I guess I used about 12 x 5" sprigs on the bottom, and another 10-12 on top).
- Scatter over half of the unpeeled garlic cloves (a full bulb if you're a garlic freak, half a bulb if you're a little more timid).
- Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands.
- Sprinkle with sea salt and black pepper and rub into the lamb.
- Scatter the rest of the rosemary and garlic cloves on top of the lamb.
- Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven.
- Immediately turn the heat down to 170°C (325°F) or slightly lower if your oven is fan forced - I cooked mine at 160°C in my fan forced oven.
- Cook for four hours.
- When the lamb is cooked, remove from the oven, remove the foil, and you will find the large bone simply pulls away clean.
- Now, use two forks to separate the meat from the smaller bones, and pile the meat onto a plate - being careful to remove any small bones.
- Cover meat and keep warm while you prepare the sauce.
- Remove and discard any sprigs of rosemary in the baking tin - (don't worry about the little leaves that have fallen off the sprigs).
- Remove the roasted garlic cloves to a plate and let them cool a little.
- Pour off all but about 1 tablespoon of oil, but try to ensure that you leave the cooking liquor in the pan - this is achieved easily with a separating jug OR you can pour the whole lot into a tall glass and allow the oil to rise to the top, pour off the excess oil, and pour the rest back into the pan.
- Now, pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.
- Place the roasting pan on the stove (I place it over two hobs) over a medium heat.
- Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.
- Boil, stirring, for about 5 minutes (this doesn't make a thick gravy, so don't be concerned if it doesn't thicken much).
- Now add the finely chopped mint and the red wine vinegar and the capers if using.
- Boil briefly and then pour into a jug remember this is more of a sauce than a gravy, so it won't be thick.
- Serve the lamb, giving each person about 3-4 tablespoons of the sauce poured over the top of the meat.
INCREDIBLE SLOW-ROASTED LAMB
Adapted from a Jamie Oliver recipe, this is probably the best lamb I've ever tasted - it just falls apart, no need to even carve it! The original recipe used a shoulder of lamb but I used a leg of lamb. I have rosemary growing like crazy in my garden so I love recipes that use lots of it. It can be cooked on the barbecue under the hood (my preference), but can also be done in an oven. No marinating required as it is cooked slowly.
Provided by Baz231
Categories Lamb/Sheep
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
- Meanwhile, slash the fat side of the lamb all over with a sharp knife.
- Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
- Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
- Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
- Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
- As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
- Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
- Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
- Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
- Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
- Shred the lamb with forks to serve.
Nutrition Facts : Calories 705.8, Fat 45.8, SaturatedFat 19.5, Cholesterol 225.2, Sodium 281.9, Carbohydrate 4.9, Fiber 0.1, Sugar 1.1, Protein 64
INCREDIBLE SLOW ROASTED SHOULDER OF LAMB
Steps:
- First, preheat your oven up as hot as it will go. 2Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern. 3Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - 4Scatter over half of the unpeeled garlic cloves 5Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands. 6Sprinkle with sea salt and black pepper and rub into the lamb. 7Scatter the rest of the rosemary and garlic cloves on top of the lamb. 8Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven. 9Immediately turn the heat down to 170C (325F) or slightly lower if your oven is fan forced - I cooked mine at 160C in my fan forced oven. 10Cook for four hours.
Tips:
- Choose the right cut of lamb: The best cuts for slow roasting are those with a good amount of fat, such as the shoulder, leg, or shank. These cuts will become tender and flavorful as they cook.
- Marinate the lamb: Marinating the lamb overnight in a mixture of herbs, spices, and oil will help to infuse it with flavor. You can use a variety of marinades, depending on your taste preferences.
- Sear the lamb before roasting: Searing the lamb in a hot skillet before roasting will help to create a crispy crust and seal in the juices.
- Slow roast the lamb at a low temperature: The ideal temperature for slow roasting lamb is between 250 and 300 degrees Fahrenheit. This will allow the lamb to cook slowly and evenly, resulting in a tender and flavorful roast.
- Let the lamb rest before carving: Once the lamb is cooked, let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion:
Slow-roasted lamb is a delicious and versatile dish that can be enjoyed for any occasion. By following these tips, you can create a perfect slow-roasted lamb that will impress your family and friends. Whether you serve it with roasted vegetables, mashed potatoes, or a simple salad, slow-roasted lamb is sure to be a hit.
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