# 15 Hour Lamb

This is a fabulous dinner party dish, easy to put together the day before and then serve on the night, which can be served like a deconstructed scotch broth with a pearl barley risotto.

- Servings: 8 servings
- Total time: 900 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Crush the coriander seeds in a mortar and pestle.
2. Add salt to the crushed coriander seeds and keep crushing.
3. Add garlic to the mixture and mix to a pulp.
4. Add all spices and dried thyme with a drizzle of olive oil and mix until a paste forms.
5. Score the lamb on the fatty side with a knife in a cross-hatch pattern.
6. Rub the marinade all over the lamb.
7. Rest the lamb on a bed of fresh rosemary and fresh thyme.
8. Cover the lamb with greaseproof paper and a double layer of foil.
9. Roast the lamb in the oven at 160° fan for 4 hours without touching.
10. Once cooked, remove the bones and any fatty bits from the lamb.
11. Shred all the meat with two forks.
12. Press the shredded meat into a lined small roasting tin.
13. Drain the lamb juices and remove the fat.
14. Mix about half of the meat juices through the shredded lamb.
15. Cover the lamb with greaseproof paper and weigh it down heavily with another roasting tray filled with cans and heavy books.
16. Place the lamb in the fridge overnight.
17. Start 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.
18. Strain the jus and reduce it down heavily.
19. Whisk butter through the jus to finish.
20. Remove the lamb from the tray and cut off the edges.
21. Slice the lamb into long batons or desired portions.
22. Heat a little oil in a pan and quickly fry the lamb to create a crispy edge.
23. Turn the lamb and repeat the frying process.
24. Carefully remove the lamb, as it will be meltingly tender inside.
25. Serve the lamb with the jus poured over it.
26. Serve with a barley risotto, gremolata, and crispy thyme breadcrumbs.

## Equipment

- mortar and pestle
- knife
- roasting tin
- foil
- oven
- two forks
- pressure cooker
- pan

## 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.

## Source

- Original video: https://www.instagram.com/p/DHYJosGTLu8/?hl=en
- Recipe page: https://www.cliprecipe.com/recipe/ab7c6dc8-52da-4275-a29b-109745a2159a
- Extracted: 2025-08-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt