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Slow Roasted Lamb with Vegetable

roast lamb

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 20 minutes
Cook Time 6 hours

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.