-
Slow roasted lamb
This recipe has to get some traction
Its basically a Jamie Oliver number. Its very simple and best served with a true Greek Salad, Cos lettuce, Cucumber, Olives, and a Lemon Olive oil combo for dressing For dressing I go 2/3 oil and 1/3 lemon juice, with a pinch or two of salt, (it lifts the dressing)
For lamb, get a shoulder, it will be cheaper, and more flavor with bone in. Trim fat and score-this is important. Get two or three rosemary stalks, and say half a dozen garlic cloves-skin on.Put them in a dish and put the lamb on top. Cover with a double wrap of foil. Into the oven for 4 hours at 150 on fan forced.
After 4 hours the lamb will fall apart from bone, peel of the fatty layer and discard. There will be a lot of fat in the dish, let it cool, and scalp some of the juice underneath, and use this to make gravy with a tablespoon of flour, and half cup of vegetable stock crush the garlic. Mix together in dish, and work it through a sieve.-Yum
Serve with crusty bread, and salad
Ruth
-
3 Replies
-
Love Jamie to bits and is just the way I like to cook my roasts and another English chef once said to put a peeled onion into each corner of the tray before roasting and that too increases the depth and flavour of the dish. Do keep the recioies coming us chefs just love new ideas.
Abbergail
-
I agree slow cooking on low heat in oven is the best for roasting.I am going to try something a little different half a cup of wine garlic and rosemary in slow cooker for 8 hours
-
Peta,
Do let me know how it goes with a time like that it should be so tender and juicy but time will tell I guess. I am going to soak a roast in coke all night like I do with my pork spare ribs to soften the meat then do it in the slow cooker and see how that turns out
