Ingredients
- 2-2½ kg lamb shoulder (or leg)
- 2 tablespoon verjuice
Lamb Marinade
- ¼ cup olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cloves garlic (peeled and halved)
- 4 sprigs thyme
- 3 sprigs rosemary
Roast Vegetables
- 2 zucchini, halved and sliced
- 2 red capsicum, thinly sliced
- 1 yellow capsicum, thinly sliced
- 500 grams cherry tomatoes
- 2 red onions, halved and sliced
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and sliced
- rosemary and thyme
- salt and pepper
Instructions
- Combine the lamb marinade ingredients in a small mixing bowl. Place the lamb shoulder in a large baking dish and then rub all over with the lamb marinade.
- Add a splash of verjuice and then bake in the at 140 °C for 5-6 hours.
- Cut all the vegetables to a similar size. Coat with olive oil and season with salt and pepper. Add the vegetables to a baking tray.
- Add the vegetables to the oven and roast for the last 1.5 hours of cooking.
This simple slow cooked lamb roast will elevate your next Sunday roast to a new level. The recipe is incredibly easy and virtually foolproof to cook. The key to this recipe is the time to cook the lamb, but with patience you will be rewarded with an incredible dish.
Serve it with either a homemade gravy or couscous and a minted yoghurt.
Preparing the Lamb Roast
Start by placing the lamb shoulder (or lamb leg) into a large baking dish. Use a sharp knife to create 8 incisions across the lamb. Place half a clove of garlic into each incision.
Combine olive oil, cumin, paprika, salt and pepper in a small mixing bowl to create a marinade for the lamb. Take the lamb marinade and rub it all over the lamb shoulder. Add some sprigs of rosemary and thyme to the baking dish along with the lamb. Add a splash of verjuice to the baking dish.
Verjuice is an acidic juice made from unfermented grapes. It is usually found in supermarkets near the vinegars. White wine vinegar can be used as a substitute.
Roasting the Lamb
The secret to this lamb roast recipe is time. Cooking the lamb on a low temperature for a long period allows for the lamb to break down, giving amazing tender and succulent meat.
Take the prepared lamb roast and add it to the oven. bake in the at 140 °C for 5-6 hours.
The juices in the bottom of the roasting pan can be used to make a simple gravy for serving.
Roasting the Vegetables
The key for roasting the vegetables is to have everything cut up into similar size pieces. For the roasted vegetables a mix of zucchini, capsicum (red and yellow), cherry tomatoes and onion is used. You could also try other vegetables such as carrot, eggplant, broccoli or mushrooms.
Add the vegetables to the baking dish, add a generous splash of olive oil and toss to coat. Season with salt and pepper and then add some slices of garlic cloves and some fresh herbs. Add the vegetables to the oven for the last 1.5 hours of cooking for the lamb roast.
Serving the Roast Lamb
Slice the cooked lamb into thick pieces and then serve accompanied with the vegetables. You may want to make a gravy using the pan juices to drizzle over the top.
Alternatively, you could also serve the lamb with a minted yoghurt and couscous. Minted yoghurt is made by combing 1 cup of Greek yoghurt with 1 tablespoon of mint sauce.
