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.
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.
- Carbohydrate 1.0682979712028 g
- Cholesterol 0 mg
- Fat 0.061624999925 g
- Fiber 0.0570833335320155 g
- Protein 0.138291666666667 g
- Saturated Fat 0.008734999989644 g
- Serving Size 1 1 serving(s) (339g)
- Sodium 0.240218707182023 mg
- Sugar 1.01121463767079 g
- Trans Fat 0.00667354166463567 g
- Calories 6 calories
Step-by-step
- 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.
My Incredible Slow-Roasted Lamb
As a busy working mom, time is always at a premium. Weekends are precious, and I treasure the opportunity to create delicious meals that my family will love. This slow-roasted lamb recipe has become a weekend staple, a true centerpiece of many a relaxed Sunday lunch. It’s incredibly flavorful, tender beyond belief, and practically cooks itself. The best part? Minimal prep time required. I discovered this recipe, originally from Jamie Oliver, and adapted it slightly to suit my taste and the ingredients readily available to me, often making the most of whatever is growing abundantly in my garden. This week it was rosemary, next time it might be thyme or even lavender. I love the adaptability of this recipe. It's a beautiful testament to the power of simplicity, and even a novice cook can achieve stunning results.
The beauty of this recipe lies in its simplicity and forgiving nature. The slow cooking process ensures the lamb becomes incredibly tender, practically falling apart at the slightest touch. It’s a true hands-off cooking experience, allowing you to attend to other things while your culinary masterpiece gently simmers away. I particularly love the intense aroma of rosemary that permeates the entire kitchen during cooking, creating an atmosphere that is as delightful as the meal itself. This isn't a recipe for a rushed weeknight; this is a recipe for making a memory.
The rich, succulent lamb is truly exceptional. The long cooking time allows the flavors to meld beautifully, creating a depth of taste that is hard to resist. I often serve it with simple roasted vegetables, such as carrots, potatoes, or pumpkin, which are added to the roasting tray during the last hour of cooking. The vegetables absorb the delicious lamb juices, resulting in a truly satisfying and complete meal. Of course, no lamb dish is complete without a hearty gravy, and the gravy from this recipe is exceptional, a rich tapestry of flavors that perfectly complements the tender lamb.
After a long week, the feeling of stepping into my kitchen on a Sunday morning and setting this magnificent roast to simmer is sheer joy. The anticipation builds throughout the day, and the aroma alone fills the house with warmth and promise. The end result is not just a meal; it's an experience that brings my family together, creating memories around a table filled with laughter, conversation, and, of course, delicious food. This isn't just a recipe, it's a ritual, a celebration of the simple pleasures in life. If you are looking for a recipe that will be worth your while and will take minimal effort, this is the recipe you are looking for.
I highly recommend giving this recipe a try. It's incredibly versatile, allowing you to adapt it to your own taste and preferences. Whether you're a seasoned chef or a complete beginner, you'll be amazed at how easily you can create this stunning meal. The compliments you will receive will be a testament to the simplicity and elegance of this dish.
So, gather your ingredients, put on some relaxing music, and prepare to embark on a culinary journey that will leave you and your loved ones feeling satisfied and fulfilled. Happy cooking!
