Beren (beren_writes) wrote,

Recipe: Slow-roasted lamb shoulder/leg

Okay so this is the lamb recipe I cooked yesterday. It was amazing, so I have to share. Had the family over (wasn't expecting to, since I didn't think Rob would be home until tenish, but he phoned me to tell me he would be back at 8 and so I prepared the meal and invited everyone over - was originally going to do the slow cooking yesterday because it had to be cooked and then finish it off on Friday) and watched Rob and my Papa polish off 3/4 of leg of lamb by themselves. Even Soph said: "This is edible lamb" which for Soph is amazing because she hates lamb :).

Preparation time: 15 minutes
Cooking time: 6 hours 20 minutes
Serves 6

  • 1 heavy duty roasting tin
  • 1 sharp knife
  • cutting board
  • pestle and mortar
  • silver foil
  • a latex glove if your don't want to smell of garlic for days ;)

  • 1 leg or shoulder or lamb (I used leg, the original recipe said shoulder)
  • 5 cloves of garlic peeled
  • 1 head/bulb of garlic separated but not peeled
  • 3tbspns rosemary leaves chopped (I used dried because I couldn't get fresh)
  • 2 bunches of rosemary (since I couldn't get fresh rosemary I just used more of the dried)
  • 2 tbspns soy sauce
  • 4 onions (I used one normal onions and three banana shallots, just because that's what I had)
  • 150ml/0.25pt/ 2/3 cup dry white wine
  • 300ml/0.5pt/1 1/4 cups chicken or lamb stock
  • salt and pepper to season

  1. Pre-heat the oven to 140C (120C for fan), 275F (250F for fan), gas 1
  2. Using the pestle and mortar crush the 5 peeled garlic cloves, add the 3 tbspns rosemary and the soy sauce and make a paste.
  3. Using the knife slash the top of the lamb six or seven times, cutting about 1cm (0.5in) deep.
  4. Rub the paste into the slashes and then all over the top surface of the meat (this will eventually make a crust) - if you have a latex glove, use it or your fingers will smell of garlic :)
  5. Cut the onion into large chunks and place into the middle of the roasting dish with the unpeeled garlic cloves and the bunches or rosemary (or sprinkle in some more dried).
  6. Place the lamb on top of the veggies.
  7. Pour in the stock and wine around the lamb and season with a little salt and a nice lot of fresh ground black pepper.
  8. Cover the roasting tin with a tent of foil, making sure the edges are sealed well (you do not want any of the juices escaping).
  9. Put it in the over and leave it alone for six hours (really, just forget about it and let it do it's thing)
  10. After six hours the meat should be falling off the bone, now take off the foil, turn up the oven to 170C (150C for fan), 325F (300F for fan), gas 3 and roast for another 20 mins (this will crisp up the crust)
  11. Take out of the oven and recover with foil and allow to rest for 20 mins.

The original recipe said to serve it with roasted veg and the juices from the pan, but I didn't. I did put the juices from the pan in a jug for those who wanted them, but I served it with falafel, garlic mayo (you could go with tzatziki if you preferred something lighter) and garlic and rosemary potatoes.

P.S. the original recipe says this is good with pork too.

For the falafel I bought a packet mix (for those in the UK Morrisons stock several :)).

Garlic and Rosemary Potatoes
  • Enough potatoes to feed 6 (depends how hungry your peeps are)
  • if you have a deep fat fryer you only need a couple of tspns of olive oil
    if you don't you're going to need about 1/4 cup of olive oil
  • couple of tspns rosemary (chopped or dried)
  • 1 clove of garlic, crush or a squirt of the pre-done stuff from a tube :)

  1. Peel and cube the potatoes into approx 1.5cm blocks
  2. Place the pots in a pan of cold water and bring to the boil
  3. Boil until just tender (between five and ten mins depending on the pots)
  4. Drain the pots
  5. If you have a deep fat fryer, put the pots in at approx 180C and fry until golden brown,
    if using a frying pan, heat the olive oil then add the pots and fry until golden brown
  6. Add the garlic and rosemary to the frying pan (with the 2tspns of oil if you used the fat fryer) and allow the garlic to cook a little. Whether the pots are already in there or you are adding them from the fryer, toss them to make sure they are covered in the oil, garlic and rosemary.
  7. Remove the pots from the pan and season with salt and pepper.

The lamb was so tender that serving it involved taking two forks and touching it to watch it fall off the bone :). The most fun is to put the whole joint in the middle of the table and just let people dive in themselves ::g::

Also made this recipe for Deep Dark Chocolate cake - very yummy. I know someone on my flist posted this a couple of days ago, but I can't remember who. If it was you, please comment and I'll credit you.
Tags: type: recipe

  • Post a new comment


    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.