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Slow Cooked Roast Lamb


Slow Cooked Roast Lamb

27th of August, 2016

· 1.7kg shoulder of lamb on the bone
· 2 tablespoons fresh thyme leaves
· 1 sprig rosemary
· 1 lemon
· 4 garlic cloves
· 1 tablespoon paprika
· 1 tablespoon cumin seeds
· 1 teaspoon caraway seeds
· 3 tablespoons olive oil
· 1 teaspoon sea salt
· Black pepper

This is a tasty, fuss-free and flavoursome Sunday roast that takes just 15 minutes hands-on prep time then just a little monitoring. While the slow roasting gives time for the herbs and spices to work their way into the meat and fill your kitchen with delicious aromas, making everyone eager to get to the table and tuck into your food.


Wash the meat and pat dry with kitchen paper. Put it in a large roasting dish and set aside.

Peel the garlic cloves. Wash the thyme and rosemary sprigs and finely chop the leaves. Zest and juice the lemon.

Put the garlic cloves, cumin and caraway seeds, paprika and sea salt in a pestle and mortar and lightly crush. Add the oil, lemon zest and fresh herbs and work to a paste.
Beat in the lemon juice, add a generous grinding of black pepper and stir to combine.

Rub the aromatic paste over the lamb and add 100ml of water to the dish. Roast in the oven for 40 minutes. Baste the lamb with the cooking juices and cover the dish with a firm fitting lid or foil. Return to the oven and continue roasting for another 3 hours, basting the meat every hour, adding more water if it gets too dry and you may lower the oven temp a little if on fanbake.

Remove the pan from the oven and skim the thin film of fat from the cooking juices. Cover the meat with foil and leave to rest for at least 10 minutes.

Pull the meat from the bones with a fork and serve drizzled with the aromatic cooking juices.
Perfect with steamed and buttered broccoli and peas, plus either fluffy mashed potatoes or couscous..... and of course a bottle of Ataahua Pinot Noir.