Slow Roast Lamb With Prunes Roasted Garlic Recipes

SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER

Steps:

• Preheat oven to 240°C/465°F (220°C fan forced).
• Rub the lamb with the olive oil, salt and pepper.
• Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
• Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
• Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
• Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
• Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
• Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
• Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
• Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
• Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

BRAISED LAMB WITH RED WINE AND PRUNES

Steps:

• Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

SLOW ROAST LEG OF LAMB

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
• Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
• Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
• While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

SLOW ROASTED LAMB

Steps:

• Add 2 tablespoons of the honey to a large plastic bag, add the wine, bay, rosemary and garlic and a generous sprinkle of salt and pepper and shake the bag to mix.
• Make small incisions with a knife at intervals over the lamb, add to the bag with the onions then seal the bag tightly and put the bag into a roasting tin.
• Chill for at least 3 - 4 hours or overnight is better in the fridge. Shake the bag gently and turn over every now and again to ensure that the marinade covers both sides of the lamb.
• Take the lamb out of the fridge 1 hour before cooking so that it can come back to room temperature.
• Lift the bag out of the roasting tin, add the potatoes to the tin then the onions from the marinade, pour the honey mix over and arrange the lamb on top.
• Pour the stock into the tin, cover with foil and twist over the edges of the tin.
• Roast in a pre-heated oven 160oC/325oF/Gas Mark 3 for 2 1/2 hours.
• Remove the foil from the pan, spoon the cooking juices over the lamb, onions and potatoes then drizzle the lamb with the remaining honey.
• Cook uncovered for 30 minutes until the lamb is a deep golden and the meat is almost falling off the bone.
• When ready to serve carve the lamb into thick slices and add to a serving plate or shallow bowl with the potatoes, onions and cooking juices.
• Enjoy. This is worth the wait.

SLOW ROASTED SHOULDER OR LEG OF LAMB

Steps:

• Make incisions into the lamb with a knife. Take one sprig of rosemary and pull off clumps of leaves; halve and quarter the 5 garlic cloves. Stuff the rosemary and garlic pieces deep down into the incisions you have made in the lamb. Chop the bulb of garlic in half. Place the 2 sprigs of rosemary in a well greased oven roasting dish and place the lamb on top. Squeeze one half of the lemon over the lamb and tuck both halves tightly around the lamb â€" cut side down. Tuck the 2 halves of the garlic head; cut side down, tightly around the lamb. Pour olive oil liberally (+- 40 â€" 40 ml) over the lamb and rub in with your hands. Sprinkle with salt and pepper. Place uncovered in a preheated oven at 220 C for 25 minutes. Remove from oven and reduce oven temperature to 160 C. Pour wine over and around meat. Take some greaseproof paper and wet it under a tap, wring/crumple dry â€" then smooth out, but not too much. Place damp paper over roasting pan and cover tightly with tin foil. Bake for about 5 ½ to 6 hours. Remove from oven and allow to stand for 40 minutes. Place meat on a board and slice or pull apart. Place meat slices in greased casserole. Place roasting pan on top of stove with the plates on. Remove stalks bits of rosemary from roasting pan, squeeze out lemons and discard, squeeze out bulbs of garlic and discard the papery bits leaving the creamy garlic puree behind. Mash and stir the juices. Add sliced mushrooms (optional) and toss about until mixture is simmering, you may add +- 100 ml water/wine or stock to loosen. Remove from heat and add cream. Stir and pour over meat, cover. You can refrigerate for up to 2 days before your party. Reheat at 180 C for about half an hour â€" until meat is hot and sauce is bubbly.

SLOW ROASTED LEG OF LAMB

Steps:

• Take the lamb out of the fridge at least 1 hour before cooking. Place the lamb in a roasting dish and make incisions in the skin with a small sharp knife. Halve the peeled garlic cloves lengthways and insert into the lamb, Roughly chop the rosemary and place some under the lamb plus on top. Preheat the oven to 130 C. Pour about half a cup of water into the pan and season the lamb with salt and pepper. Roast for about 5--6 hour or until the meat is pulling back from the shank bone and the meat is tender.

MARY BERRY'S SLOW ROAST LEG OF LAMB WITH RATATOUILLE

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7.
• Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes.
• Reduce the oven temperature to 160C/140C Fan/Gas 3.
• Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone.
• Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables.

SLOW-ROAST LAMB WITH PRUNES & ROASTED GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Remove any loose skin from the garlic bulbs and slightly fan the cloves without removing them from the root. Put on a sheet of foil, then drizzle with the 2 tbsp oil and sprinkle with salt. Wrap in the foil, and roast in the oven for 30-35 mins until soft. Leave to cool.
• For the marinade, put the prunes in a jug with 100ml boiling water for 10 mins until soft. Squeeze the roasted garlic flesh from the skins into the jug, then add the rest of the marinade ingredients. Whizz together using a hand blender until smooth.
• Put the lamb in a large baking dish. Make small incisions with a sharp knife, then pour the marinade over, massaging it into the holes. Cover with foil and leave to marinate in the fridge for at least 30 mins or up to 24 hrs.
• Turn the temperature up to 200C/180C fan/gas 6 and put the lamb in the oven, immediately turning it down to 150C/130C fan/gas 2. Cook for 3-4 hrs, until the lamb has pulled away from the bone. Remove from the oven.
• Pour the juices into a jug, then skim off the layer of fat. Turn the grill to high, then brown the lamb for 10 mins. Remove, loosely cover with the foil, and rest for 20 mins before shredding the meat.
• Add 1½ tbsp of the juices to a saucepan over a medium heat and mix in the flour or cornflour. Cook for 3 mins, stirring, until it starts to colour, then add the wine, and simmer to reduce the liquid by half. Stir in the remaining meat juices. Taste for seasoning, then serve with the lamb.

SLOW ROASTED GREEK LAMB

Steps:

• Pre-heat the oven to 200ºC/400ºF.
• Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil. Add rosemary and garlic.
• Drizzle 1-2 tablespoons olive oil over the lamb and season generously with salt, pepper and oregano. Place the lamb over the potatoes then pour in the stock and wine.
• Cover with a lid and place in the oven. Allow to roast for 30 minutes then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender.
• Remove the lid and turn the heat back up to 200ºC/400ºF and allow the lamb to roast until golden brown (approximately 1 hour). At this point you can remove the lamb and cover with foil to rest for at least 10 minutes, ideally up to 30 minutes. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.
• Slice/shred the lamb once rested and serve with the potatoes and gravy.