Slow roast lamb
2 tablespoons olive oil
2 lamb shoulders on the bone or 1 leg of lamb
8 garlic cloves, chopped roughly
4 rosemary sprigs
8 thyme sprigs
1 cup red wine
2 cups beef stock
salt and pepper
2 tablespoons cornflour (optional)
- Preheat oven to 125°C.
- Heat a large, heavy-based, oven-proof pan on high heat, add oil and sear lamb for 2 minutes on each side.
- Add garlic, rosemary, and thyme, and cook for a further 30 seconds, then add red wine and allow to bubble for 2 minutes.
- Finally add stock and, once it comes to the boil, place lid on pot and put in oven for 5 hours.
- When cooked, remove lamb from pot, cover and rest while you make the sauce. Strain juices into a jug to remove herbs and garlic and then return juices to the pot. Discard garlic, rosemary and thyme.
- Scoop off any large amounts of fat (or see tip below) and bring juices to the boil, cooking rapidly until reduced by about a quarter. If sauce needs more thickening, take 2–3 tablespoons of the sauce liquid and mix with cornflour in a separate jug. Return to pot and stir continuously over medium heat until it thickens slightly.
- Pull apart the lamb with a fork and serve with sauce and salad or roast vegetables. Serve with roast cherry tomatoes, roast pumpkin and steamed green beans. The flavours match perfectly.
Tip: To remove fat add a couple of mugs of ice to the pot. The fat accumulates around the cold ice and solidifies. Remove with a slotted spoon and discard.
Leftovers: Roast lamb can be used up in so many amazing meals. Make a roast lamb pizza, a roast lamb wrap or warm roast lamb salad.
Variation: If you only need to make one lamb shoulder, simply halve the other ingredients.
Recipe from Summer TABLE by Jodie Blight.