How to Cook Herbed Slow Roasted Lamb

Serves: 5-7

Preparation time: 10 mins

Cooking time: 3 ½ hours

Ingredients needed to make Herbed Slow Roasted Lamb:

For the lamb:

• 1 shoulder of lamb, of about 4 ½ lb
• One whole head of garlic
• Leaves of 2 fresh thyme sprigs, chopped
• Leaves of 2 fresh rosemary sprigs, chopped
• Olive oil
• 1 tbsp salt flakes

For the mashed potatoes:

• 2 lb 4 oz potatoes
• 1 oz Parmesan cheese, grated
• 4 oz butter
• Salt and freshly ground black pepper to taste

Cooking instructions for Herbed Slow Roasted Lamb:

• Warm up your oven to 325 degrees F.
• Separate the garlic cloves from the head and peel off the skin.
• Place the peeled garlic cloves in a mortar, sprinkle a dash of salt and crush them with a pestle until they form a mashed pulp.
• Stir the chopped thyme as well as rosemary leaves into it and drizzle olive oil over it to turn it into a thick paste.
• Spoon the garlic paste onto the shoulder of lamb and rub all over it, on its either side.
• Place it into a deep sided roasting pan and fill it up with 9 fl oz of water.
• Brush some of the liquid over the lamb and wrap it up in a foil.
• Tuck it into the oven and roast at the preheated temperature for about 3 ½ hours or until it is cooked according to your preference of done-ness.
• Once the cooking time is over, skim off any excess oil from the surface of the cooking liquid so that a cloudy herbed residue is left and put a lid on; set aside for about 15 minutes to rest.
• Meanwhile, chop the potatoes into medium sized chunks and drop them into a stockpot, filled with boiling salted water.
• Cook until they are just cooked and soften considerably.
• Pour the contents of the pot into a colander to strain and transfer the potato chunks to a bowl.
• Add softened butter to the potatoes, along with the parmesan cheese and mash them into a smooth paste.
• Sprinkle adequate amount of salt plus black pepper to taste and give it a good stir to mix well.
• Slice the lamb into thick slices and arrange them onto serving plates.
• Drizzle the herby residue in the pan, over the meat and serve alongside mashed potatoes.

Image credit: Wikimedia Commons

Last Updated on January 11, 2013 by