Slow-roasted Lamb In Chicken Stock
  1. Brush lamb with extra virgin olive oil and season heavily all over, including the underside, with sea salt and coarse black pepper

  2. Lay lamb on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and extra virgin olive oil

  3. Preheat oven to 200°C fan / 220°C

  4. Roast for 30 minutes

  5. Remove from oven and add 500ml chicken stock to the tray

  6. Cover tightly with foil and reduce heat to 160°C fan / 180°C

  7. Cook covered for 4 hours without basting or removing from oven

  8. Remove foil and cook uncovered for a final 30 minutes

  9. Remove from oven and rest, covered with foil, for 30 minutes before serving

  10. For larger joints, adjust cooking time: 1.5-1.75kg add 30 mins covered; 1.75-2kg add 1 hour covered; 2-2.5kg add 90 mins covered

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Meat Dish

CuisineMediterranean

Occasions🎉Special Occasion🍽️Sunday Dinner

Season🍂Fall

DifficultyMedium ⏰ 3h

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