Slow Roasted Lamb
Spend your afternoon relaxing while this amazing supper cooks itself
Makes enough for: 6 people
Ingredients
- 2 kg lamb shoulder (bone in)
- 5 cm fresh root ginger, peeled and divided
- 1 pinch fine salt
- 60 mls olive oil, divided
- ground cumin to season
- 700 g baby potatoes, halved
- 400 g baby carrots
- 2 onions, peeled, cut in half and finely sliced
- 2 sprigs fresh rosemary
- salt and freshly ground black pepper to season
- 300 mls red wine
- 200 mls water
- 2 lemons, zest and juice
- 175 g cous cous
- 100 g golden sulatanas
- 300 g thick yoghurt
Method
- Preheat the oven to 190° Celsius
- Trim any excess fat off the lamb and make several incisions into the meat with a small sharp knife
- Cut 1cm of the ginger into fine slivers and stuff these into the incisions
- Place the rest of the ginger into a mortar with a pinch of salt and grind to a paste using a pestle
- Add 30 mls olive oil and stir to combine then rub over the lamb
- Generously season the lamb with cumin
- Place the potatoes, carrots and onions into a large roasting tin
- Pour the remaining olive oil over the vegetables, add the rosemary and season generously, then toss the vegetables
- Place the wine, water, lemon zest and juice into a jug and stir to combine
- Pour over the vegetables and then place the lamb on top of the vegetables
- Cover the tin with foil, creating a tent over the meat and place into the oven for 30 minutes
- Reduce the oven temperature to 150° Celsius and cook for a further 4 hours
- Remove the tin from the oven and remove the foil
- Increase the oven temperature to 220° Celsius
- Scatter the cous cous around the meat, submerging the grains in the liquid then scatter over the sultanas
- Place back into the oven for 30 minutes
- Remove from the oven and leave the meat to rest for 10 minutes
- Remove the meat and carve into slices, then return to the tin and serve family style with the yoghurt in a separate bowl for people to add to the meat