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Preheat the oven to 150 fan bake
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Take the lamb and season all over with salt and pepper
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Place the Biroix Dutch Oven on a high heat until hot and add olive oil.
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Sear lamb all over. We are just getting some nice caramelisation on the lamb, not cooking it.
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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.
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Place the lamb back in the Biroix and cover with the lid. Place into the oven for 4 hours, baste every hour.
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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.
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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.
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Bring to a boil, then reduce to a simmer.
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Taste and adjust seasoning if needed.
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Reduce the jus until thick, around 10 minutes
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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.
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I have served the Slow Roast Lamb with green peas, and roast potatoes and carrots.
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Delish!