Slow Roasted Lamb

Slow Roasted Lamb

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Lamb is a succulent, tender meat, and the extended cooking time in this recipe really helps bring out all of its subtle flavour, as well as ensuring it has a melt-in-the-mouth texture.

  • Recipe serves10
  • Preparation Time20 min
  • Cooking Time240 min

Ingredients

  • 1tbsp oil
  • 1 whole part boned and rolled lamb shoulder
  • 4 onions, peeled and cut into four
  • 8 garlic cloves, sliced thickly
  • 1l boiling water
  • 1 Knorr Herb Pot
  • 1 Knorr Lamb Cube
  • 1tbsp tomato puree
  • 1tsp cornflour

Method

  • Pre-heat the oven to 170°C, 150°C fan, Gas Mark 3.
  • Heat the oil in a large frying pan. Place lamb in the pan and fry until the lamb is coloured all over to seal in the flavour.
  • Take a large oven dish. Add the onion, garlic, water, Knorr Herb Pot, Knorr Stock Cube and the tomato puree. Finally add the lamb.
  • Cover with foil and cook in the oven until tender. It will take 3½–4 hours.
  • When the lamb is cooked, remove it from the dish.
  • Put the cooking liquid into a saucepan, remove the excess fat, and then simmer for 10 minutes to reduce.
  • Mix the cornflour with a little cold water and whisk into the cooking liquid to thicken the sauce.
  • Carve the lamb and serve with sauce and seasonal vegetables.
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