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
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Nazar Mohmmad
[email protected]This recipe was a bit too salty for my taste. I would recommend using less salt in the marinade. However, the lamb was cooked well, and the vegetables were roasted nicely.
Arjun Patel
[email protected]I followed the recipe exactly, but my lamb was a bit tough. I'm not sure what went wrong, but I will try again soon. The roasted vegetables were delicious, though!
Rishan FK
[email protected]This recipe was a bit bland for my taste. I would have liked to see more spices used in the marinade. However, the lamb was cooked perfectly, and the vegetables were roasted nicely.
Heranand Sharma
[email protected]I've made this recipe several times, and it's always a hit. The lamb is always tender and juicy, and the vegetables are roasted to perfection. I love that this recipe is so easy to make, and it's always a crowd-pleaser.
Naledi Kumalo
[email protected]I made this recipe for a dinner party, and it was a huge success. The lamb was cooked perfectly, and the roasted vegetables were delicious. I would definitely recommend this recipe to anyone looking for a special occasion dish.
Sherijutt Jutt34
[email protected]This recipe was a bit time-consuming, but it was worth it. The lamb was fall-off-the-bone tender, and the vegetables were roasted to perfection. I served it with a side of mashed potatoes and gravy, and it was a hit with my family.
Hajja Fatima
[email protected]I made this recipe for my family, and they loved it! The lamb was cooked perfectly, and the vegetables were roasted to perfection. I would definitely make this recipe again.
Paulette Brandy
[email protected]This was a great recipe! The lamb was so tender and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make lamb dish.
Md Saleem
[email protected]This recipe was a bit too salty for my taste. I would recommend using less salt in the marinade. However, the lamb was cooked well, and the vegetables were roasted nicely.
Ashely Cipriani
[email protected]I followed the recipe exactly, but my lamb was a bit tough. I'm not sure what went wrong, but I will try again soon. The roasted vegetables were delicious, though!
Oluwasanmabo Alaba
[email protected]This recipe was a bit bland for my taste. I would have liked to see more spices used in the marinade. However, the lamb was cooked perfectly, and the vegetables were roasted nicely.
Yahia Yahia
[email protected]I've made this recipe several times, and it's always a hit. The lamb is always tender and juicy, and the vegetables are roasted to perfection. I love that this recipe is so easy to make, and it's always a crowd-pleaser.
Dominic Olabode
[email protected]I made this recipe for a dinner party, and it was a huge success. The lamb was cooked perfectly, and the roasted vegetables were delicious. I would definitely recommend this recipe to anyone looking for a special occasion dish.
Waswa Roggers
[email protected]This recipe was a bit time-consuming, but it was worth it. The lamb was fall-off-the-bone tender, and the vegetables were roasted to perfection. I served it with a side of mashed potatoes and gravy, and it was a hit with my family.
Steve Palooch
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The slow-roasting process made the lamb so juicy and tender, and the spices gave it a delicious flavor. I will definitely be making this again!
Daphine nankunda tetsi
[email protected]This was an amazing recipe! The lamb was so tender and flavorful, and the roasted vegetables were the perfect accompaniment. I will definitely be making this again!