Slow-Roasted Lamb

270 mins
Serves 1
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Directions

  1. 1Preheat oven to 200c fan/220c. Place onions, garlic, bay leaves, rosemary, and thyme in a baking tray, drizzle with olive oil.
  2. 2Preheat oven to 200c fan/220c. Place onions, garlic, bay leaves, rosemary, and thyme in a baking tray, drizzle with olive oil.
  3. 3Preheat oven to 200c fan/220c. Place onions, garlic, bay leaves, rosemary, and thyme in a baking tray, drizzle with olive oil.
  4. 4Place the lamb shoulder on top of the vegetables. Drizzle with olive oil, season generously with salt and pepper.
  5. 5Place the lamb shoulder on top of the vegetables. Drizzle with olive oil, season generously with salt and pepper.
  6. 6Place the lamb shoulder on top of the vegetables. Drizzle with olive oil, season generously with salt and pepper.
  7. 7Roast for 30 minutes.
  8. 8Roast for 30 minutes.
  9. 9Roast for 30 minutes.
  10. 10Add chicken stock to the tray.
  11. 11Add chicken stock to the tray.
  12. 12Add chicken stock to the tray.
  13. 13Cover tightly with aluminum foil. Reduce heat to 160c fan/180c and bake for four hours.
  14. 14Cover tightly with aluminum foil. Reduce heat to 160c fan/180c and bake for four hours.
  15. 15Cover tightly with aluminum foil. Reduce heat to 160c fan/180c and bake for four hours.
  16. 16Remove the foil and bake for another 30 minutes.
  17. 17Remove the foil and bake for another 30 minutes.
  18. 18Remove the foil and bake for another 30 minutes.
  19. 19Remove lamb from the oven, cover with foil, and let rest for 30 minutes.
  20. 20Remove lamb from the oven, cover with foil, and let rest for 30 minutes.
  21. 21Remove lamb from the oven, cover with foil, and let rest for 30 minutes.
  22. 22Meanwhile, make the mint sauce by mixing fresh mint, fresh coriander, dried mint, pomegranate molasses, balsamic vinegar, and honey.
  23. 23Meanwhile, make the mint sauce by mixing fresh mint, fresh coriander, dried mint, pomegranate molasses, balsamic vinegar, and honey.
  24. 24Meanwhile, make the mint sauce by mixing fresh mint, fresh coriander, dried mint, pomegranate molasses, balsamic vinegar, and honey.
  25. 25Serve the lamb with the mint sauce.
  26. 26Serve the lamb with the mint sauce.
  27. 27Serve the lamb with the mint sauce.

Ingredients

  • 1.5 kg shoulder of lamb
  • 1.5 kg shoulder of lamb
  • 1.5 kg shoulder of lamb
  • 6 red onions
  • 6 red onions
  • 6 red onions
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 bulb garlic
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon sea salt
  • 1 tablespoon sea salt
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 500 ml chicken stock
  • 500 ml chicken stock
  • 500 ml chicken stock
  • 1 handful fresh mint
  • 1 handful fresh mint
  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 teaspoon dried mint
  • 1 teaspoon dried mint
  • 1 teaspoon dried mint
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey

Equipment

ovenbaking trayaluminum foilknifefork