15 Hour Lamb

900 mins
Serves 8
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Directions

  1. 1Crush the coriander seeds in a mortar and pestle.
  2. 2Crush the coriander seeds in a mortar and pestle.
  3. 3Crush the coriander seeds in a mortar and pestle.
  4. 4Add salt to the crushed coriander seeds and keep crushing.
  5. 5Add salt to the crushed coriander seeds and keep crushing.
  6. 6Add salt to the crushed coriander seeds and keep crushing.
  7. 7Add garlic to the mixture and mix to a pulp.
  8. 8Add garlic to the mixture and mix to a pulp.
  9. 9Add garlic to the mixture and mix to a pulp.
  10. 10Add all spices and dried thyme with a drizzle of olive oil and mix until a paste forms.
  11. 11Add all spices and dried thyme with a drizzle of olive oil and mix until a paste forms.
  12. 12Add all spices and dried thyme with a drizzle of olive oil and mix until a paste forms.
  13. 13Score the lamb on the fatty side with a knife in a cross-hatch pattern.
  14. 14Score the lamb on the fatty side with a knife in a cross-hatch pattern.
  15. 15Score the lamb on the fatty side with a knife in a cross-hatch pattern.
  16. 16Rub the marinade all over the lamb.
  17. 17Rub the marinade all over the lamb.
  18. 18Rub the marinade all over the lamb.
  19. 19Rest the lamb on a bed of fresh rosemary and fresh thyme.
  20. 20Rest the lamb on a bed of fresh rosemary and fresh thyme.
  21. 21Rest the lamb on a bed of fresh rosemary and fresh thyme.
  22. 22Cover the lamb with greaseproof paper and a double layer of foil.
  23. 23Cover the lamb with greaseproof paper and a double layer of foil.
  24. 24Cover the lamb with greaseproof paper and a double layer of foil.
  25. 25Roast the lamb in the oven at 160° fan for 4 hours without touching.
  26. 26Roast the lamb in the oven at 160° fan for 4 hours without touching.
  27. 27Roast the lamb in the oven at 160° fan for 4 hours without touching.
  28. 28Once cooked, remove the bones and any fatty bits from the lamb.
  29. 29Once cooked, remove the bones and any fatty bits from the lamb.
  30. 30Once cooked, remove the bones and any fatty bits from the lamb.
  31. 31Shred all the meat with two forks.
  32. 32Shred all the meat with two forks.
  33. 33Shred all the meat with two forks.
  34. 34Press the shredded meat into a lined small roasting tin.
  35. 35Press the shredded meat into a lined small roasting tin.
  36. 36Press the shredded meat into a lined small roasting tin.
  37. 37Drain the lamb juices and remove the fat.
  38. 38Drain the lamb juices and remove the fat.
  39. 39Drain the lamb juices and remove the fat.
  40. 40Mix about half of the meat juices through the shredded lamb.
  41. 41Mix about half of the meat juices through the shredded lamb.
  42. 42Mix about half of the meat juices through the shredded lamb.
  43. 43Cover the lamb with greaseproof paper and weigh it down heavily with another roasting tray filled with cans and heavy books.
  44. 44Cover the lamb with greaseproof paper and weigh it down heavily with another roasting tray filled with cans and heavy books.
  45. 45Cover the lamb with greaseproof paper and weigh it down heavily with another roasting tray filled with cans and heavy books.
  46. 46Place the lamb in the fridge overnight.
  47. 47Place the lamb in the fridge overnight.
  48. 48Place the lamb in the fridge overnight.
  49. 49Start the jus in a pressure cooker using the lamb bones from the shoulder and a few extra roasted onions, garlic, carrots, celery and bay leaf.
  50. 50Start the jus in a pressure cooker using the lamb bones from the shoulder and a few extra roasted onions, garlic, carrots, celery and bay leaf.
  51. 51Start the jus in a pressure cooker using the lamb bones from the shoulder and a few extra roasted onions, garlic, carrots, celery and bay leaf.
  52. 52Strain the jus and reduce it down heavily.
  53. 53Strain the jus and reduce it down heavily.
  54. 54Strain the jus and reduce it down heavily.
  55. 55Whisk butter through the jus to finish.
  56. 56Whisk butter through the jus to finish.
  57. 57Whisk butter through the jus to finish.
  58. 58Remove the lamb from the tray and cut off the edges.
  59. 59Remove the lamb from the tray and cut off the edges.
  60. 60Remove the lamb from the tray and cut off the edges.
  61. 61Slice the lamb into long batons or desired portions.
  62. 62Slice the lamb into long batons or desired portions.
  63. 63Slice the lamb into long batons or desired portions.
  64. 64Heat a little oil in a pan and quickly fry the lamb to create a crispy edge.
  65. 65Heat a little oil in a pan and quickly fry the lamb to create a crispy edge.
  66. 66Heat a little oil in a pan and quickly fry the lamb to create a crispy edge.
  67. 67Turn the lamb and repeat the frying process.
  68. 68Turn the lamb and repeat the frying process.
  69. 69Turn the lamb and repeat the frying process.
  70. 70Carefully remove the lamb, as it will be meltingly tender inside.
  71. 71Carefully remove the lamb, as it will be meltingly tender inside.
  72. 72Carefully remove the lamb, as it will be meltingly tender inside.
  73. 73Serve the lamb with the jus poured over it.
  74. 74Serve the lamb with the jus poured over it.
  75. 75Serve the lamb with the jus poured over it.
  76. 76Serve with a barley risotto, gremolata, and crispy thyme breadcrumbs.
  77. 77Serve with a barley risotto, gremolata, and crispy thyme breadcrumbs.
  78. 78Serve with a barley risotto, gremolata, and crispy thyme breadcrumbs.

Ingredients

  • 2.25 kg lamb shoulder
  • 2.25 kg lamb shoulder
  • 2.25 kg lamb shoulder
  • 1 tablespoon toasted coriander seeds
  • 1 tablespoon toasted coriander seeds
  • 1 tablespoon toasted coriander seeds
  • 1 tsp flakey salt
  • 1 tsp flakey salt
  • 1 tsp flakey salt
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp nutmeg
  • 1 tsp nutmeg
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp allspice
  • 1 tsp allspice
  • 2 teaspoons dried thyme
  • 2 teaspoons dried thyme
  • 2 teaspoons dried thyme
  • fresh rosemary
  • fresh rosemary
  • fresh rosemary
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • onions
  • onions
  • onions
  • carrots
  • carrots
  • carrots
  • celery
  • celery
  • celery
  • bay leaf
  • bay leaf
  • bay leaf
  • butter
  • butter
  • butter
  • barley risotto
  • barley risotto
  • barley risotto
  • gremolata
  • gremolata
  • gremolata
  • crispy thyme breadcrumbs
  • crispy thyme breadcrumbs
  • crispy thyme breadcrumbs

Equipment

mortar and pestlekniferoasting tinfoiloventwo forkspressure cookerpan

Tips

  • You can serve the lamb with a deconstructed scotch broth with a pearl barley risotto.
  • The hard sear holds the lamb together and gives a delicious crispy crust.
  • The cut edges of the lamb can be used to make a crispy lamb salad.