Wednesday, May 20, 2009

Slow Roasted Lamb

Adapted from Dinner Diary

This recipe does not have many ingredients and is simple to prepare. It happily cooks for 4 hours while you go about your day and when you go to retrieve it, the meat just falls off the bone.

1 lamb shoulder (about 4 lbs), with the bone in
1 bunch fresh rosemary (or 2 Tbsp dried)
1 bulb garlic, broken into unpeeled cloves
olive oil
black pepper

1 Tbsp flour
1 cup chicken stock
2 Tbsp capers
2 Tbsp red wine vinegar
1 Tbsp dried mint

Preheat your oven to 400. Using a sharp knife, cut gently into the fat layer of the lamb creating a criss-cross pattern about 1" apart. Pour some olive oil over the lamb, massage it in with your hands and sprinkle liberally with salt and pepper, rubbing in the seasoning well.

Lightly coat the bottom of your lidded casserole dish with olive oil and scatter about half of the rosemary and garlic at the bottom. Place the lamb into the dish, top with the other half of rosemary and garlic and put it in the oven, covered. Turn down the temperature to 325.

Cook for 4 hours.

Remove the lamb from the dish and cover it with foil to rest. Reserve the juices, skimming off the fat and discard any large sprigs of rosemary or papery garlic skins. Mash the garlic cloves into the liquid and transfer to a sauce pan. Combine the flour and stock, and pour it into the sauce pan, allowing the liquid to boil (stirring constantly) for about 5 minutes. Then add in the the capers, mint and red wine vinegar and boil a couple of minutes more, then pour into a gravy dish for serving.

The lamb should be tender enough where it falls off the bone. Gently pull it apart with two forks and serve with potatoes, green vegetables and plenty of sauce. Divine.

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