Lamb is quick becoming a staple of the kiwi Christmas table and slow cooked lamb is an excellent option for when you can't afford to stress about whether or not the meat is done. This recipe is not only quick and easy to prepare, it also only requires a few ingredients commonly found in the pantry. It is very forgiving when it comes to the time needed to cook so let the lamb work it's magic in the oven while you get on with the other million things that need doing on Christmas morning! You will need to start early - but if you give yourself 4 1/2 hours you'll be sweet.
Ingredients
- 1 packet of organic, butterflied lamb shoulder (600-800g)
- 5 garlic cloves, thinly sliced
- bunch fresh herbs, chopped (we used rosemary, thyme and oregano)
- Juice of 1 lemon (approx. 2T)
- 1 onion, chopped into 6 wedges with skin on
- 1 ½ cup stock, bone broth or water
Note: The lamb we sell comes in its own marinade. However if your lamb does not have a marinade already simply mix 1 tsp salt, ½ tsp smoked paprika, some black pepper and 2T extra virgin olive oil together and smear over lamb. Leave for at least an hour up to over night (in the fridge).
Method
Preheat oven to 170 C (or 150 C fanbake).
Coat the bottom of a large oven proof dish (with lid) with a little olive oil. Heat oil over medium heat. Add the lamb and brown well on all sides. Remove from heat and wait until cool enough to handle.
Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.
Add onions to the bottom of a large over proof pot with lid. Leaving the skin on holds the onion wedges together making it a more solid base for the lamb.
Add liquid, then add the lamb (fatty side down) on top of the onions elevating it slightly. Add herbs and a couple of slices of lemon (optional).
Cover and place in oven for 3 hours, turning meat over so that fat side is facing up after one hour.
Remove lid, increase temperature to 220 C (or 200 C fanbake) and cook for a further ½ hour to crisp up the top and reduce the liquid.
Remove from oven and replace lid allowing to rest for 15 minutes. Pull apart meat with a fork and transfer to a serving dish.
