Go Back
Print

Slow Cooked Roast Lamb

Ingredients

  • 1 leg of lamb bone in, approx 2 kilos
  • 2 tablespoons flaky salt
  • Black pepper
  • 1 cup white wine
  • 2 cup chicken stock
  • 2 heads of garlic sliced in half through the middle
  • 5 sprigs of rosemary
  • 10 sprigs of thyme
  • 2 onions halved
  • Zest of 1 lemon
  • 4 tablespoons Olive oil

Instructions

  1. Preheat the oven to 150 fan bake
  2. Take the lamb and season all over with salt and pepper
  3. Place the Biroix Dutch Oven on a high heat until hot and add olive oil.
  4. Sear lamb all over. We are just getting some nice caramelisation on the lamb, not cooking it.
  5. Take the lamb out of the Biroix and add wine, chicken stock, garlic, rosemary, thyme, onions, lemon zest. Stir with a wooden spoon and scrape the bottom of the pan to get any brown bits released.
  6. Place the lamb back in the Biroix and cover with the lid. Place into the oven for 4 hours, baste every hour.
  7. Carefully remove the meat from the dish, it will fall apart don’t worry, and place on a dinner plate, cover with foil and leave to rest.
  8. Take a sieve and strain the liquid into a pot. I like to use a wooden spoon to push all the goodness from the garlic and onions through the sieve.
  9. Bring to a boil, then reduce to a simmer.
  10. Taste and adjust seasoning if needed.
  11. Reduce the jus until thick, around 10 minutes
  12. Take two forks and pull the lamb apart. Discard the bones and any gristle or fat. Transfer back into your Biroix and serve with sauce on the side.
  13. I have served the Slow Roast Lamb with green peas, and roast potatoes and carrots.
  14. Delish!