Slow roasted Easter lamb recipe
A note from Marco: Roast Lamb makes for a lovely spring meal and, when cooked slowly, is one of the most succulent meats you can enjoy. Serve with new potatoes, baby carrots and green beans for a truly springtime feel – and don’t forget the gravy!
Ingredients
- 2 kg shoulder of lamb
- 1 vegetable stock cube
- 3 tbsp olive oil
- 6 garlic cloves, unpeeled and halved
- 1 handful fresh thyme
- 1 handful fresh sage
- 1 handful fresh parsley
- 1 handful fresh rosemary
- 1 gravy pot
- 4.4 lbs shoulder of lamb
- 1 vegetable stock cube
- 3 tbsp olive oil
- 6 garlic cloves, unpeeled and halved
- 1 handful fresh thyme
- 1 handful fresh sage
- 1 handful fresh parsley
- 1 handful fresh rosemary
- 1 gravy pot
- 4.4 lbs shoulder of lamb
- 1 vegetable stock cube
- 3 tbsp olive oil
- 6 garlic cloves, unpeeled and halved
- 1 handful fresh thyme
- 1 handful fresh sage
- 1 handful fresh parsley
- 1 handful fresh rosemary
- 1 gravy pot
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 220 mins
- Serves: 8
Step-by-step
- Pre-heat the oven to 170C. Mix 1 tablespoon of olive oil with the vegetable stock cube and make into paste.
- Rub the lamb shoulder with the paste. Place the lamb in a shallow roasting pan.
- Arrange the garlic around the meat. Add herbs and drizzle with the remaining olive oil. Roast for 2.5–3 hours. Once cooked set aside and cover with aluminium foil to rest.
- Pour the fat out of the roasting pan. Add the gravy pot and 150ml of water to the pan, making sure to scrape the bottom. Transfer to a saucepan, bring to the boil and reduce. Stir in some fresh herbs and the lamb fat.
- Serve the roast lamb with the gravy.
Marco Pierre White has created this recipe specially for Knorr.
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