slow roast lamb

For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe

Slow-roast lamb with cinnamon, fennel & citrus

leg of lamb

orange

olive oil

tbsp clear honey

fennel seeds, ground cumin

garlic cloves, crushed

Put the lamb into a large food bag with all the juice and marinate overnight.

The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.

Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.

Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Don&#39;t be intimidated, it&#39;s simple and no more difficult to make than gravy!This is an excellent make-ahead recipe for gatherings. Why? Because you can make up to 4 shoulders in one standard oven. And the room for error is also almost nil; it&#39;s almost entirely hands-off cooking that magically takes care of itself overnight. Most importantly, the meat is so juicy it reheats 100% perfectly. I cook it overnight and reheat to serve that evening.About scaling up: 2 shoulders can be cooked in one large pan with no change to cook time. 4 shoulders (2 lambs in 2 pans, on 2 shelves) takes about 14 to 15 hours.

Ultimate slow-roasted lamb: 12-hour Lamb Shoulder

water ((Note 2))

brown onion ((unpeeled),

rosemary (, chopped (finely))

oregano

garlic (big!) (, finely chopped)

salt

tsp black pepper

extra virgin olive oil

cornstarch

water

tsp salt

Preheat oven to 230°C / 450°F (210°C fan).

Marinade/rub: Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!

Marinate 2 - 24 hrs: If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. I skip this step more often than not, however. (Note 4)

Prepare roasting pan: Scatter onion in the base of the roasting pan. Place lamb shoulder on top . Pour water into pan.

Roast uncovered for 45 minutes.

Slow-roast 12 hours: Turn oven down to 100°C/210°F (both fan and standard, Note 5). Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid moisture evaporation. Roast for 12 hours (I always do overnight!).

Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.

Remove lamb: There will be a lot of liquid pooled under the lamb in the roasting pan! Remove lamb to a large dish. Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours. See Note for reheating / making ahead.

Reduce liquid: Strain all the liquid in the roasting pan into a saucepan. Bring to a boil then simmer rapidly on medium-high until it reduces down to 1 cup (250ml).

Thicken: Mix cornflour with water. Pour into jus in a thin stream while stirring continuously. Continue to cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency. Add salt and pepper to taste.

Lamb Jus:

Serve Slow Roasted Lamb with Jus. Use tongs for tearing meat off - no knife for carving needed! Pictured in post with Greek Lemon Roasted Potatoes, a perfect match for this Greek-ish flavoured lamb. Roasted Vegetables would also be ideal.

Serve:

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Slow-roast lamb with cinnamon, fenn...

Ultimate slow-roasted lamb: 12-hour...

Top 2 slow roast lamb recipes from across the web

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Slow-roast lamb with cinnamon, fenn...

Ultimate slow-roasted lamb: 12-hour...

The most viewed slow roast lamb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine