Slow-Roasted Lamb
Directions
- 1Preheat oven to 200c fan/220c. Place onions, garlic, bay leaves, rosemary, and thyme in a baking tray, drizzle with olive oil.
- 2Place the lamb shoulder on top of the vegetables. Drizzle with olive oil, season generously with salt and pepper.
- 3Roast for 30 minutes.
- 4Add chicken stock to the tray.
- 5Cover tightly with aluminum foil. Reduce heat to 160c fan/180c and bake for four hours.
- 6Remove the foil and bake for another 30 minutes.
- 7Remove lamb from the oven, cover with foil, and let rest for 30 minutes.
- 8Meanwhile, make the mint sauce by mixing fresh mint, fresh coriander, dried mint, pomegranate molasses, balsamic vinegar, and honey.
- 9Serve the lamb with the mint sauce.
Ingredients
- 1.5 kg shoulder of lamb
- 6 red onions
- 1 bulb garlic
- 4 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 4 tablespoons extra virgin olive oil
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 500 ml chicken stock
- 1 handful fresh mint
- 1 handful fresh coriander
- 1 teaspoon dried mint
- 1 tablespoon pomegranate molasses
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Equipment
ovenbaking trayaluminum foilknifefork
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