Slow Roasted Easter Lamb
Roast Lamb makes for a lovely spring meal and, when cooked slowly, is one of the most succulent meats you can enjoy. Serve with new potatoes, baby carrots and green beans for a truly springtime feel – and don’t forget the gravy!
- Recipe serves8
- Preparation Time20 min
- Cooking Time220 min
Ingredients
- 1.75–2kg shoulder of lamb
- 1 Knorr Vegetable Stock Cube
- 2–3 tbsps olive oil
- 4–6 cloves of garlic, unpeeled and halved
- Fresh thyme, sage, parsley and rosemary
- 250ml vegetable stock made from Knorr Stock Cube
- Knorr gravy
Method
- Pre-heat the oven to 170°C. Mix 1 tablespoon of olive oil with 1 cube and make into paste.
- Rub the lamb shoulder with the paste. Place the lamb in a shallow roasting pan.
- Arrange the garlic around the meat. Add herbs and drizzle with the remaining olive oil. Roast for 2.5–3 hours. Once cooked set aside and cover with aluminum foil to rest.
- Pour the fat out of the roasting pan. Add the stock to the pan and scrape the bottom. Transfer to a saucepan, bring to the boil and reduce. Stir in some fresh herbs and the lamb fat. Serve the roast with gravy.
