Slow Cooked Lamb Dinner Party

Slow cooked lamb

Myles New

This slow-cooked lamb recipe is ideal for simple entertaining as the oven does all the work. It can even all be made a day ahead.

This recipe is packed full of flavour using a mixture of lemon, garlic and mustard.

Don't forget to take the lamb out of the fridge and allow to come to room temperature for an hour so it cooks through evenly.

Cal/Serv: 538

Makes: 8 servings

Prep Time: 0 hours 20 mins

Cook Time: 5 hours 30 mins

Total Time: 5 hours 50 mins

sprigs rosemary, leaves picked and finely chopped

Small handful thyme, leaves picked and chopped

Finely grated zest and juice 1 lemon

garlic cloves, crushed

1 tbsp.

Dijon mustard

2 tbsp.

olive oil

kg shoulder of lamb, bone in

large onions, thickly sliced

2 tbsp.

plain flour

150 ml

white wine

500 ml

lamb or chicken stock

1 tbsp.

redcurrant jelly

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Preheat oven to 170°C (150°C fan) mark 3. Mix herbs, lemon zest and juice, garlic, mustard, oil and plenty of seasoning. Make a dozen or so deep cuts all over the shoulder with the point of a sharp knife.
Lay onions and carrots into base of a high-sided roasting tin that just fits the lamb. Place lamb on top and rub over herb mixture. Pour 500ml (17fl oz) just-boiled water around lamb.
Cover tin with foil and cook for 5hr, checking occasionally that the tin isn't dry (add a splash more water if needed).
Remove lamb to a board (reserve tin), cover with foil and leave to rest for 30min-1hr while you make the gravy.
Turn oven up to 200°C (180°C fan) mark 6. To make gravy, skim fat from the tin and stir in the flour, making sure to scrape up any sticky brown bits from base of tin. Gradually stir in wine. Return to oven for 10min until thickened and bubbling. Carefully stir in stock, redcurrant jelly and some seasoning. Return to oven to reduce down for about 15min, until thickened to your liking. Check seasoning and strain through a fine sieve into a pan.
Reheat gravy if needed and serve with the lamb, shredded with 2 forks.

Get ahead Prepare to end of step 5 up to a day ahead. Once lamb and gravy are cool, cover and chill separately. To serve, preheat oven to 170°C (150°C fan) mark 3. Return lamb to roasting tin and add 200ml (7fl oz) just-boiled water to tin. Cover with foil and reheat for 1hr. Reheat gravy in a small pan over medium heat.

Myles New

Per serving:

Calories: 538
Protein: 37g
Fat: 40g
Sat fat: 18g
Carbs: 5g
Sugars: 2g
Fibre: 0g

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io