Slow Baked Lamb - Tastes Like Spit Roasted
photo by I'mPat
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 9.85 ml sea salt
- 6 garlic cloves, sliced
- 6 sprig rosemary, 5cm long each, leaves emoved and chopped
- 14.79 ml black peppercorns
- 100 ml extra virgin olive oil
- 44.37 ml dried oregano
- 2 kg lamb shoulder, boned
- 80 ml red wine vinegar
- 125 ml water
- 1 lemon, sliced to serve
directions
- Preheat a fan-forced oven to 170C (or 190C conventional).
- Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
- Add olive oil and oregano to the paste and mix well.
- Rub marinade into meat and place lamb in a ceramic baking dish.
- Add vinegar and water to the dish, cover with foil and bake for 2 hours.
- Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
- Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.
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Reviews
-
Delicious the only change I would make is to lessen the oil but then I may not have mixed it well enough. I used a 2.2K k of lamb which I deboned and butterflied to get about 1.5K which was well done (to our liking) in 2 hours (had to put it in the second oven to keep warm so I could cook the roast vegetables was expecting the lamb to take 2.5 to 3 hours to cook to well done. I did use fresh oregano (a small handful and mixed with rosemary and other spices) and then forgot to serve with the lemon wedges but a wonderful roast and one I wouldn't hesitate to recommend, thank you amanda 1 b, made for Pick A Chef September/October 2009.
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I love entertaining at home and having friends and family over for a meal is one of my favourite ways to catch up. I'm a working mother of one, so I'm often looking for things that taste and look fantastic - but are simple to prepare. Gone are the days when I'd spend all day assembling a meal for the night's dinner party! My husband loves to eat - and occassionally bbqs - and I'm hoping that one day the palate of my discerning 6 yr old daughter will enjoy both the outputs and endeavours of my kitchen.
I'm always to looking for new ideas and inspirations. I also love to pass on my successful recipes to others. I frequently create or adapt dishes that I've seen, read or tasted someweere. I'm also conscious of my family's health, so am always keen to explore how I can reduce the fat content but keep things tasting delicious.