Kerry’s Delicious Roast Lamb
Serves 6
Crowd Pleasers
Gluten Free
Quick Dinners
A flavourful and easy cook ahead roast lamb with a difference ... thanks Kerry! 🫶🏻
I double the recipe for my crowd!
Prep time - 10 minutes
Cook time - 10 hours (on a low, slow oven)
Ingredients
- 1 lamb shoulder on the bone (approx 2kg)
- ½ tsp ground coriander
- ½ tsp fennel seeds
- ½ tsp ground cinnamon
- ½ tsp cloves
- ¼ tsp ground cardamom
- 2 tsp sea salt
- ¼ tsp ground pepper
- ¼ cup extra virgin olive oil
Cooking Steps
1
Combine all ingredients (except lamb) and mix together to create a rub.
Cover the lamb entirely with the rub.
2
Preheat oven to 100c
Place the lamb in a roasting dish and drizzle with a little more oil.
Add ¼ cup of water to the base of the roasting dish.
3
Cover pan well with aluminum foil or place in a Dutch oven (a heavy based roasting pot with a lid that seals).
Cook lamb for 10 hours (I leave in the oven overnight and just reheat before serving for Sunday lunch).
4
When cooked, allow the lamb to rest for 20 minutes. Meat should be tender and pull apart.
Serve on a platter with a roasted cauliflower salad.
Optional garnish: chopped garlic, lemon zest, parsley
To serve drizzle with the juices from the pan.
I also serve with my homemade Baba Ganoush ... Yum 😋