Here is a recipe from the sheep which is very tasty. The recipe is very simple, but requires a long time. To be able to enjoy the Slow roast lamb, we take 6 hours mins.
Although it takes quite a while, but you will not be disappointed with the resulting taste.
Slow Roast Lamb Ingredients
- Salt and freshly ground black pepper
- 1.75 – 1.9 kg whole shoulder of lamb
- 4 tablespoons clear honey
- 4 large bay leaves
- 4 sprigs of fresh rosemary
- 4 medium onions, each cut into 3 thick crossway slices
- 12 garlic cloves, unpeeled, halved
- 200ml lamb stock
- 300 ml/1/2 pint white wine
- 800g Maris piper potatoes, scrubbed, cut into 2 cm (3/4 inch) thick slices
For the salsa verde:
- Small bunch fresh parsley, roughly chopped, about 6tbsp
- 2tbsp capers, drained, roughly chopped
- 2tbsp olive oil
- 4 canned anchovies, drained, roughly chopped
Slow Roast Lamb Photos Gallery
Slow Roast Lamb Directions
- Firstly, add 2 tablespoons of the honey to a large plastic bag, add the wine, bay, rosemary and garlic and a generous sprinkle of salt and pepper and shake the bag to mix. Make small incisions with a knife at intervals over the lamb, add to the bag with the onions then seal the bag tightly and put the bag into a roasting tin. Chill for 3 hours or overnight in the fridge, turning the bag once or twice so that the honey mix flavours both side of the joint.
- Then, take the lamb out of the fridge 1 hour before cooking so that it can come back to room temperature. Lift the bag out of the roasting tin, add the potatoes to the tin then the onions from the marinade, pour the honey mix over and arrange the lamb on top. Pour the stock into the tin, cover with foil and twist over the edges of the tin. Roast in a pre-heated oven 160oC/325oF/Gas Mark 3 for 21/2 hours.
- And remove the foil from the pan, spoon the cooking juices over the lamb, onions and potatoes then drizzle the lamb with the remaining honey. Cook uncovered for 30 minutes until the lamb is a deep golden and the meat is almost falling off the bone.
- When ready to serve, mix all the salsa verde ingredients together and spoon into a serving bowl. Carve the lamb into thick slices and add to a serving plate or shallow bowl with the potatoes, onions and cooking juices and a spoonful of salsa verde.
Slow Roast Lamb Video
Slow roast lamb would be more delicious when served with hot potatoes and fresh tasty salsa verde.