Slow Baked Lamb - Tastes Like Spit Roasted |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This was published last weekend in the Sunday Age 'Sunday Life' magazine, recipe by Karen Martini. It was everything the article promised - really tasty, succulent 'Greek-style' lamb. I bought an 800 gram lamb mini-roast, and removed all visible fat. I halved both the 'paste' ingredients and the 'wet' ingredients and only put in a small amount of oil. I also marinated the lamb for about 40 mins before cooking, and cooked for about an hour and a quarter. There was an accompanying recipe for a pearly barley, parsley and toasted almond salad which I also made (and it was also very tasty!) - which I'll post later. Ingredients:
2 teaspoons sea salt |
6 garlic cloves, sliced |
6 sprigs rosemary, 5cm long each, leaves emoved and chopped |
1 tablespoon black peppercorns |
100 ml extra virgin olive oil |
3 tablespoons dried oregano |
1 7/8 kg lamb shoulder, boned |
80 ml red wine vinegar |
125 ml water |
1 lemon, sliced to serve |
Directions:
1. Preheat a fan-forced oven to 170C (or 190C conventional).
2. Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
3. Add olive oil and oregano to the paste and mix well.
4. Rub marinade into meat and place lamb in a ceramic baking dish.
5. Add vinegar and water to the dish, cover with foil and bake for 2 hours.
6. Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
7. 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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