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Slow Roasted Herb Infused Lamb

August 22, 2011

Yesterday brownies took over the blog due to their unbelievable chocolatey gooey goodness. That meant the previous dish, ‘melt in your mouth lamb’ didn’t get a look in, so here’s my take on it (inspired by BBC’s Valentine Warner).


1.4kg/3lb shoulder of lamb, trimmed
½ bunch fresh thyme, leaves only
4 cloves of garlic
4 bay leaves
4 sprigs fresh rosemary, leaves only
12 fresh sage leaves, roughly chopped
1 tbsp dried oregano
salt and freshly ground black pepper
1 lemon, juice only
1 tbsp good Greek or wild flower clear honey
2 tbsp olive oil
200ml water

Preparation method:

1) Preheat the oven to 150C/400F/Gas 6.

2) With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.

3) Mix the crushed garlic, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.

4) Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.
Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.

5) Drizzle the honey over the top of the lamb and pour over a little olive oil.

6) Pour the water into the casserole, add the bay leaves, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour – the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish’s moisture.

7) After the 4½ hours cooking the lamb meat should pull away easily from the bone.

8) Remove from the oven and allow to rest for 4-5 minutes.

9) To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.

Day 234 of the food blogging experiment:

07.20 Bran Flakes with Cashew nuts and raisins
13.20 Chilli jam; smoked ham, Vatimont brie, spicy chilli jam and wild rocket on toasted ciabatta from Cafe Plum
17.55 Cookie x2
19.45 Cheese and Mushroom Omelette followed by chocolate and yoghurt

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