This is a get-out-of-town bloody amazing lamb you simply bung in the oven.
So this is what our mums and grandmothers used to do on a Sunday. They got up at 7am. Then they popped the roast in the oven, got everyone ready for church, returned home and had tender, divine lamb you could carve with a fork, ready-Freddy by noon. No frigging around. And none of that pink, firm lamb, thanks. This is a get-out-of-town bloody amazing lamb you simply bung in the oven and take out four hours later. And don’t freak out about lamb shoulder. It ain’t pretty, but it’s the best cut to use for slow-cooked lamb.
Time: 4 hours 30 minutes
- 1kg shoulder of lamb
- sea salt
- olive oil, to drizzle
- 1 whole bulb garlic
- 2–3 sprigs rosemary
- white wine
- 375ml chicken stock
- 1 iceberg lettuce, cut into 4 wedges
- 2 lemons, cut into wedges
- freshly ground pepper
Preheat the oven to 230º Celsius. Score the skin of the shoulder about every 2.5cm. Place the lamb in a large roasting pan. Sprinkle with sea salt and pepper and drizzle with olive oil.
Cut the garlic bulb in half and place under the shoulder to prop it up. Cut the lemons in half and prop those under the lamb. This will act as a ‘rack’ and help the fat to render off the lamb. Pop the sprigs of rosemary on top of the lamb and cover tightly with foil. As soon as you put the lamb in the oven, turn the heat down to 160º Celsius. Leave to roast slowly for 4 hours.
After 4 hours, remove the foil from the lamb and turn the oven up to 220º Celsius. Roast for a further 20 minutes to crisp up the top of the lamb. Take the lamb out of the oven. Remove from the pan, place on a board and cover with foil. Rest for 15 minutes.
Pour out most of the oil and rosemary from the pan, remove the lemons and squeeze out the soft garlic cloves onto the tray. Add a splash of white wine and the chicken stock, and stir well. Let the ‘gravy’ bubble well, but don’t let it evaporate too much. This should take about 5–6 minutes.
Pull the lamb apart and place shredded bits and chunks on a nice big platter, and drizzle with the ‘gravy’. Add the wedges of iceberg lettuce drizzled with olive oil, a squeeze of lemon juice, sea salt and pepper. Serve with roasted carrots and feta.
Recipe taken from OMG! I Can Eat That? by Jane Kennedy
Like most of us, Jane Kennedy can't eat anything she wants because she gets FAT. After having five children in six years and trying every fad diet known to man in an attempt to shift excess weight, Jane decided to take matters into her own hands. A lifetime love of cooking, teamed with a refusal to give up the flavours of her favourite meals, led Jane to develop her own dishes that are delicious but also good for you. In Jane's second book, OMG! I can eat that?, she shares some of her favourite recipes, only without all the unwanted fat. Chapters include Nibbles, Soups, Piemakins, Chicken and Duck, Beef, Lamb and Pork, Fish and Seafood, Comfort Classics, Vegetables and Dessert. And these recipes aren't your typical ‘diet’ recipes either, with delicious meals such as chicken, leek and mushrooms ‘piemakins' (pies in ramekins minus the pastry), beef bourguignon, boombah-free burgers, and even sweet treats like rhubarb and strawberry crumble, you'll forget you're even eating food minus the boombah!
You can purchase OMG! I Can Eat That? at cooked.com.
Published by Hardie Grant Books.
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