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Very slowly roasted lamb...
Very slowly roasted lamb...
added by hadenough

A delicious and really easy way of cooking lamb which is so good that I defy you to disagree... Try with flatbreads, yoghurt, beet-root mmmm...

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Prep time
  • 20 mins (day before cooking)
Cook Time
  • +8 hours
Servings
  • 6
Ingredients
  • • 1 Boned shoulder of lamb (not tied)
  • • 2 cloves of garlic
  • • last pinch sea salt
  • • 1/2 tsp Pepper
  • • 2 tsp Cumin
  • • 2-3 Lemon juice and zest
  • • Rosemary
  • • 3 tbs olive oil
  •  
  • (you can stuff this with cous-cous too with apricots)
,
Directions
________________________ To Prepare (day before cooking): Get your local friendly butcher to bone the shoulder of lamb for you. (keep the bone for a future stock) In a dry pan on a medium heat, roast the cumin until it turns darker brown and starts to give of a lovely aroma. Crush the garlic, pepper, salt and cumin in a mortar and pestle until paste-like then add the olive oil and lemon juice. Smash the rosemary up a little too. In a large bowl or deep roasting dish get your lamb, open up and with your hands work the mushy paste in. Add the zest of the lemons and the rosemary. Ideally, you'd do this the day before you want to cook - take the lamb (and any of the marinate) and put into a container and then into the fridge. ________________________ To Cook: Take the lamb from the fridge at least an hour before cooking so it gets to room temperature. (if you're adding the cous-cous, stuff this in the open lamb now and close loosely with skewers) Pre-heat an oven to a very low 90 deg Place lamb in a deep roasting dish, cover loosely in foil and cook for 8hrs! Every so often baste the lamb in it's own juices...
1 reply
Ovenglov...
Replied on

This sounds really nice, I will try it with my chums

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