Slow Roasted Lamb
A lazy man’s Sunday lunch; soft spoonable lamb served with carrots and roast potatoes. Slow roasted to perfection and full of healthy goodness.
About this Recipe
By: Amanda Higgins
With the weather being so grim in the UK, and it being winter in the Southern hemisphere, this recipe seemed apt. Slow roasted lamb is an easy option for weekend lunches. Prep the meat in the morning, pop it is the oven and forget about it if you can, the unbelievable smell of roasting lamb and garlic will have you drooling. Serve the lamb from the roasting dish with a spoon. The left-overs are delicious the next day.
With fast cooking all the rage at the moment – air fryer paradise, we need to take a moment and remember the goodness of slow cooking. The delicious broth generated from the slow cooking process is very good for our gut health. No need for gravy granules here!
- 2kg large leg of free range lamb
- 3 tablespoons olive oil
- 3 sticks of celery chopped into a small dice
- 4 large carrots chopped into 5 -6cm pieces
- 1 whole bulb of garlic approximately 10 cloves broken up but with the skins still on
- 8 shallots or small onions peeled and chopped in half
- 2 cups of dry white wine
- 1lt chicken stock, use more if necessary
- a handful of fresh rosemary
- 2 juniper berries
- 10 black peppercorns
- Roast potatoes to serve
Step by Step Instructions
Heat the oven to 160º C.
Use a heavy duty casserole pot with a lid.
Pour in the olive oil and brown the lamb on all side for about 20 minutes. Remove it from the pot and set it aside while you sauté the onions and vegetables for 5 minutes. Scatter the garlic cloves into the pot and place the lamb on top of this.
Pour the wine and the stock over the lamb. It should come about half way up the lamb. Scatter the peppercorn, rosemary and the juniper berries into the stock.
Close this up with the lid and place in the oven for about 6 hours. After about 3 hours open up the pot and spoon some of the stock over the top of the lamb. After the 6 hours are up test the tenderness of the lamb by digging into it with a spoon, it should come away easily.
Leave the lid off the pot and turn the temperature up to 200º C. This will encourage the lamb to brown a little on the top. It should take about 30 minutes.
When you are happy with the colour, remove from the oven, lift the lamb and the carrots from the stock.
Place the casserole pot on the stove top and allow the stock to reduce a little. I then use a stick blender and blend the stock into a lovely thick sauce which gets poured over the lamb.
Don’t bother straining the sauce as this is a very country rustic dish. Arrange the carrots around the lamb, as well as your roast potatoes – which you would have popped in the oven in the last hour of the cooking time of the lamb.