Slow Cooked Lamb with a Twist
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Try this Slow Cooked Lamb with a Twist from Sandi Cooper Naturopathy. You can use a boned and rolled lamb shoulder or try our boneless lamb shoulder for easier carving.
Ingredients:
- Boned and rolled lamb shoulder (about 1.5kg)
- 4-5 garlic cloves
- 4-5 anchovy fillets
- Zest of one orange
- ¼ bunch fresh thyme
- 1 large sprig fresh rosemary
- Juice of ½ and orange
- ¾ cup white wine
- Salt
- Olive oil
Method:
- Remove your lamb from the fridge and allow to come to temperature for 15 min or so while you prep your marinade.
- Preheat oven to 150°
- In a mortar and pestle, smash the garlic cloves and anchovies together until they form a paste.
- Add the thyme and rosemary and smash again.
- Add the orange zest and stir to mix.
- If your lamb is rolled in a way you can access the middle, push 1/3 of the marinade paste into the centre with your fingers, rubbing over the surface you can feel. Then rub the remaining marinade all over the top and sides of the rolled lamb.
- Season with a little salt.
- Drizzle a tiny bit of olive oil into a baking pan and add the rolled lamb.
- Add the wine and juice of ½ an orange to the bottom of the pan.
- Cover with baking paper then foil to seal.
- Bake for 3 hours for a 1.5 kg piece of lamb.
- Remove the lamb, increase the oven temperature to 220°C or turn the grill on.
- Remove the covers from the lamb and return to a piping hot oven or grill and cook/grill til the top of the roast starts to turn golden and develops a little crispiness.
- Remove from the heat and allow the lamb to rest for 10-15 minutes before removing the netting and carving.
- Serve with the sides of your choice, we had steamed broccoli and beans plus roast potatoes.