Recipe prepared by Summer Table Author Jodie Blight. For more of her delicious recipes visit: www.hellotable.com.au.
Slow Roast Lamb
Published on November 13, 2016
- 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)
- 1. Preheat oven to 125°C.
- 2. Heat heavy based pot (e.g. Le Creuset) on high heat, add oil and sear lamb for 2 minutes on each side.
- 3. Add garlic, rosemary, and thyme, and cook for a further 30 seconds
- 4. Add red wine and allow to bubble for 2 minutes.
- 5. Finally add stock and once it comes to the boil, place lid on pot and put in oven for 5 hours.
- 6. When cooked, remove lamb from pot, cover and rest while you make the sauce.
- 7. Strain juices into a jug and then return juices to the pot.
- 8. Discard garlic, rosemary and thyme.
- 9. Remove fat and bring juices to the boil, cooking rapidly until reduced by about a quarter or half.
- 10. If sauce needs more thickening, take 2–3 tablespoons of the sauce liquid and mix with cornflour in a separate jug.
- 11. Return to pot and stir continuously over medium heat until it thickens slightly.
- 12. Pull apart the lamb with a fork and serve with sauce.
- 13. Try adding roast cherry tomatoes, roast pumpkin and steamed green beans to compliment to the salty flavours.
- 14. Tip: You can vary the temperature and the time for this recipe depending on what fits with your schedule. If you prefer to put the roast on before you go to work, reduce the oven temperature and cook it for longer. Try 105°C for 7 hours, or 85°C for 9 hours.
- 15. 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.