Slow Roasted Lamb - Impatient Marinade

Slow Roasted Lamb

Slow-roasted Lamb Two – Impatient Marinating

This has all the benefits of slow-roasting without the need for an overnight marinade.

Whole shoulder of lamb, boned or a leg of lamb on the bone

1 whole head of garlic, crushed
1 teaspoon of saffron threads, soaked in warm water
1 tablespoon of honey or brown sugar
2 cups apple cider vinegar or white wine vinegar
1 teaspoon each of thyme, ground pepper, ground cardamom
2 Preserved lemons - very finely sliced, no pulp
½ tablespoon of salt
Handful of chopped rosemary
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh mint
Handful of chopped parsley
Grated nutmeg
Juice and zest of 2 lemons, reserved
½ cup olive oil

Pre-heat oven to 125°C

Place the meat in a heavy baking tray and drizzle, sprinkle and pour all ingredients into the pan.  (reserving the lemon juice and zest and a few fresh herbs).  Press the flavourings into the meat, ensuring all nooks and crannies are covered, and there is adequate olive oil to lubricate the meat as it cooks. Cover with baking paper and several layers of foil.   Allow the meat to marinate at room temperature for an hour – if it is a particularly hot day you may need to marinate meat in the fridge, if so allow at least 15 minutes rest at room temperature before cooking to allow the meat to relax.

Cook undisturbed for at least 4½ hours, or until meat is very tender – just check the meat not the time and it will be fine.  Once meat is soft and gelatinous crank the oven up to 220°C add lemon zest, fresh herbs and an additional squirt of honey if desired.  Potatoes or other veges can also be added at this stage.  Roast for another 30-40 minutes or until golden and crispy on top.  Allow the meat to rest before serving with lots of fresh herbs and lemon wedges.