Herby Slow Cooked Lamb Recipe

A fail-proof slow cooked lamb recipe

This incredibly easy yet impressive feast is minimal effort - high reward. Perfect for easter, you can marinade the lamb the day before or put it straight in the oven, 5 hours later you'll have the most succulent lamb ever! Completely fail-proof. Once you've mastered this cook method you can switch up the marinade for any flavours you like. I really enjoy garlic, harissa and cumin as well.

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Ingredients: (serves 8)

Marinade:

• 4 large garlic cloves

• 1 red chilli

• 1 lemon, zested

• 4 rosemary sprigs

• 10g chives

• 30g parsley

• 5g wild garlic (or extra chives)

• 10g dill

• 1ts dijon mustard

• 1 ts honey

• 1 Tbs fennel seeds

• 1 Tbs EVOO

• S&P

• 3 Tbs water

Herby Slow Cooked Lamb:

• 1 leg or shoulder of lamb (I used a 2.3kg leg)

• 8 red onions

• Marinade

Gremolata Topping:

• 20g parsley

• 1 lemon, juiced

• 1/2 garlic clove

• 25g almonds (or roasted stale bread)

• 15g pine nuts (or more almonds/bread)

• S&P

Celeriac Mash:

• 1 celeriac

• 6 large baking potatoes

• 175g salted butter

--> or make my cassoulet beans as a side instead:

https://www.spoonfulfelicity.com/post/easy-cassoulet-recipe

Spring Salad:

• 225g frozen peas

• Watercress

• Lettuce head

• 10g mint

Salad dressing:

• 1tsp honey

• 1tsp wholegrain mustard

• 1 Tbs apple cider vinegar

• 2 Tbs EVOO

• S&P

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Method:

1. Preheat the oven at 150°C.

2. Blitz all the marinade ingredients together in a food processor with the water.

3. Peel and halve the red onions, then place them in an oiled baking dish (large enough to fit the lamb in). Rest the lamb on top of the red onion halves and cover it with the marinade on all sides. Cover the baking dish with 2 sheets of foil and tightly seal them on all sides. Leave in the fridge until you're ready to put it in the oven.

4. Place the lamb in the oven and leave to cook for 5 hours. Then remove the foil and check that the meat is tender and falls away from the bone nicely. If you have a much larger piece of lamb it may need another hour. The maximum cook time should be 7 hours to avoid the meat drying out. Keep the slow cooked lamb covered until you are ready to serve.

5. Optionally: remove the onions and place them on a baking sheet, cook at 180°C for 30-45 mins or until caramelised.

6. If you fancy adding a bit of freshness and crunch, then make the gremolata by chopping all the ingredients very finely together on a board and finishing it with a squeeze of lemon juice, then sprinkle over the lamb when serving.

Celeriac Mash:

If you are not making my cassoulet beans then this celeriac mash works really well.

1. Peel and roughly chop the celeriac and potatoes. Place in a saucepan and cover with cold water. Bring to the boil then add salt and simmer until they are slightly overcooked.

2. Drain and leave to dry in the colander for 5 minutes

3. Put them back in the saucepan then add the cold butter cubed and mash until you obtain the desired consistency.

4. Sieve if you wish it to be extra smooth.

5. Season to taste with salt and grated nutmeg.

Spring Salad:

1. Rinse the peas in cold water until they've thawed.

2. Wash and slice the salad and watercress.

3. Roughly tear mint leaves into the salad with the peas.

4. Whisk together the dressing ingredients and pour over the salad before serving.

5. Bon appétit!

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Full Video:

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Photos: