Slow-Roasted Lamb

270 mins
Serves 4
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Directions

  1. 1Preheat the oven to 200c fan/220c.
  2. 2Preheat the oven to 200c fan/220c.
  3. 3Preheat the oven to 200c fan/220c.
  4. 4Place onions, garlic, thyme, bay leaves, and rosemary in a baking tray. Drizzle with olive oil.
  5. 5Place onions, garlic, thyme, bay leaves, and rosemary in a baking tray. Drizzle with olive oil.
  6. 6Place onions, garlic, thyme, bay leaves, and rosemary in a baking tray. Drizzle with olive oil.
  7. 7Place lamb shoulder on the bed of vegetables, brush with olive oil, season with sea salt and pepper.
  8. 8Place lamb shoulder on the bed of vegetables, brush with olive oil, season with sea salt and pepper.
  9. 9Place lamb shoulder on the bed of vegetables, brush with olive oil, season with sea salt and pepper.
  10. 10Roast for 30 minutes.
  11. 11Roast for 30 minutes.
  12. 12Roast for 30 minutes.
  13. 13Add 500ml chicken stock to the tray.
  14. 14Add 500ml chicken stock to the tray.
  15. 15Add 500ml chicken stock to the tray.
  16. 16Cover the tray tightly with foil.
  17. 17Cover the tray tightly with foil.
  18. 18Cover the tray tightly with foil.
  19. 19Reduce heat to 160c fan/180c.
  20. 20Reduce heat to 160c fan/180c.
  21. 21Reduce heat to 160c fan/180c.
  22. 22Bake for 4 hours, do not baste or take out of the oven.
  23. 23Bake for 4 hours, do not baste or take out of the oven.
  24. 24Bake for 4 hours, do not baste or take out of the oven.
  25. 25Remove foil and cook for another 30 minutes.
  26. 26Remove foil and cook for another 30 minutes.
  27. 27Remove foil and cook for another 30 minutes.
  28. 28Rest, covered with foil, for 30 minutes before serving.
  29. 29Rest, covered with foil, for 30 minutes before serving.
  30. 30Rest, covered with foil, for 30 minutes before serving.
  31. 31Make mint sauce: Mix fresh mint, fresh coriander, dried mint, pomegranate molasses, balsamic vinegar, and honey.
  32. 32Make mint sauce: Mix fresh mint, fresh coriander, dried mint, pomegranate molasses, balsamic vinegar, and honey.
  33. 33Make mint sauce: Mix fresh mint, fresh coriander, dried mint, pomegranate molasses, balsamic vinegar, and honey.
  34. 34Serve with the mint sauce.
  35. 35Serve with the mint sauce.
  36. 36Serve with the mint sauce.

Ingredients

  • 1.5 kg shoulder of lamb
  • 1.5 kg shoulder of lamb
  • 1.5 kg shoulder of lamb
  • 6 onions
  • 6 onions
  • 6 onions
  • 6 garlic
  • 6 garlic
  • 6 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
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 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 pinch dried mint
  • 1 pinch dried mint
  • 1 pinch 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 trayfoilspoonknifefork