1773. Four Hour Roast Lamb

The British term "moreish" that is used to describe really delicious food always makes me laugh, but I do applaud it as the perfect way to describe the phenomenon of once tasting some foods, all you want is more. This is definitely the case for this roast lamb. 

You can use a shoulder or a leg of lamb here, but do keep the bone which not only adds so much flavor, but also keeps the meat so tender and moist. I totally get why the Brits serve a slow roast for a family Sunday (in our case, Friday) lunch. Roast potato and vegetables, and rice, are the perfect accompaniments.

Ingredients:

1.5kg shoulder or leg of lamb

olive oil 

sea salt and coarse black pepper 

onions

garlic

fresh thyme, bay leaves, rosemary 

500ml chicken stock 

Method:

Brush the shoulder or leg with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper.

In the roasting tray, lay the halved peeled onions, garlic, fresh thyme, bay leaves, rosemary and extra virgin olive oil - place the meat on top.

Preheat oven to 400F, roast for 30 mins, take out, add chicken stock to the tray, cover tightly with foil, reduce heat to 350F, cook for 4 hours (do not baste or take tray out of the oven).

Then remove the foil and cook for a final 30 mins uncovered. 

Take out and rest, covered with foil, for 30 mins before serving.

صحة و عافية