Slow Roasted Lamb

Everybody loves a classic Lamb recipe. It starts with the aroma that fills the house and results in mouth watering fall off the bone meal. One of my favourites.

Prep Time 30

Cook Time 3

Total Time 6 30

Servings people

Ingredients

2 kg shoulder of lamb
300 ml white wine
4 large bay leaves
4 sprigs rosemary
12 cloves garlic unpeeled, halved
4 medium onions chunks
200 ml lamb stock or veg
4 tbsp clear honey
800 g Maris piper potatoes 2cm slices
salt
ground pepper

Instructions

Add 2 tablespoons of the honey to a large plastic bag, add the wine, bay, rosemary and garlic and a generous sprinkle of salt and pepper and shake the bag to mix.
300 ml white wine, 4 large bay leaves, 4 sprigs rosemary, 4 tbsp clear honey, salt, ground pepper, 12 cloves garlic
Make small incisions with a knife at intervals over the lamb, add to the bag with the onions then seal the bag tightly and put the bag into a roasting tin.
2 kg shoulder of lamb, 4 medium onions
Chill for at least 3 - 4 hours or overnight is better in the fridge. Shake the bag gently and turn over every now and again to ensure that the marinade covers both sides of the lamb.
Take the lamb out of the fridge 1 hour before cooking so that it can come back to room temperature.
Lift the bag out of the roasting tin, add the potatoes to the tin then the onions from the marinade, pour the honey mix over and arrange the lamb on top.
800 g Maris piper potatoes
Pour the stock into the tin, cover with foil and twist over the edges of the tin.
200 ml lamb stock
Roast in a pre-heated oven 160oC/325oF/Gas Mark 3 for 2 1/2 hours.
Remove the foil from the pan, spoon the cooking juices over the lamb, onions and potatoes then drizzle the lamb with the remaining honey.
Cook uncovered for 30 minutes until the lamb is a deep golden and the meat is almost falling off the bone.
When ready to serve carve the lamb into thick slices and add to a serving plate or shallow bowl with the potatoes, onions and cooking juices.
Enjoy. This is worth the wait.

Nutrition