Slow Roasted Lamb - No Marinade


Slow Roasted Lamb

Slow-roasted Lamb Three – No marinating

Ok this is the "I just got home from shopping at lunchtime on Sunday and I want roast lamb for tea" version. It does take a long time to cook, however once you have plonked it in the oven your work is done and it is over to Mr Oven to do the rest.

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

1 whole head of garlic, crushed
1 tablespoon of honey or brown sugar
1 teaspoon each of thyme, ground pepper, ground cardamom
2 Preserved lemons - very finely sliced, no pulp
1  tablespoon of rock salt
Sprigs of mint and rosemary
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh mint
2 tablespoons dried mint
2 tablespoons balsamic vinegar
2 cups of good stock
Handful of chopped parsley to serve
Grated nutmeg
Juice and zest of 2 lemons
½ cup olive oil

Pre-heat oven to 150°C

Ensure meat is not too cold, if you have just got home from the shop, it will be fine! Pierce all over the surface of the meat with a long sharp knife, push sprigs of rosemary and mint down into the holes and drizzle the balsamic vinegar down into the holes, pressing the flavourings into the meat, ensuring all nooks and crannies are filled.  Place the meat in a heavy baking tray and drizzle, sprinkle and pour all remaining ingredients into the pan and over the meat,  then rub rock salt over the top of the roast.  Cover with baking paper and several layers of foil.  

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 the parsley 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.