Slow Roasted Lamb
Slow Roasted Lamb is a great meal anytime of the year! However when Spring rolls around, we love making lamb for Easter and Passover. It’s one of those easy to prepare dishes that after a few hours left alone roasting, out pops an amazingly flavorful juicy tender meal. Serve this lamb with a few spring time seasonal favorites like roasted asparagus, spring onions and baby “new” potatoes. Mmmmm a tasty dinner without too much effort! Now that’s what I call a meal made in heaven!
Slow Roasted Lamb Ingredients:
1 5-6 lb. leg of lamb bone in or boneless, or 4 lamb shanks (This recipe will work with grass fed beef roast or a pork shoulder or butt)
2 Cups onions, diced
2 cups leeks, diced
2 Cups carrots cleaned and diced
1 Cup diced carrots
1 full head of garlic cleaned and smashed
1 lb. or 2 Cups shiitake mushrooms cleaned and rough diced ( quartered)
2 Cups chicken or No-chicken broth or fresh stock of choice
1 Cup white wine
1-2 sprigs fresh rosemary
3 springs fresh thyme
2-4 Bay Leaves
1 tsp coarse Celtic Sea Salt
Fresh ground pepper
8-10 Cipollini onions (pronounced chip-oh-lee-knee), skin removed and quartered
1 lb. cleaned green beans cleaned, strings removed and halved
1 lb Sunchoke ( aka Jerusalem artichoke)
1 9 x 13 glass baking dish, or ceramic baking dish or a large dutch oven with lid
Slow Roasted Lamb Method:
Preheat oven to 400 degrees.
- Salt and pepper the lamb all over.
- In pan that you will be roasting, brown the lamb on all sides in a little olive oil. Remove lamb once browned and set aside, saving the juices.
- Place all the vegetables and garlic in the pan and cook down until softened, about 15 minutes. Stirring the vegetables occasionally.
- Return the lamb in baking dish on top of the vegetables. Add the wine, broth, and the fresh herbs.
- Cover and cook at 400 for 15 minutes, then turn heat down to 250-300 degrees and slowly roast for 5-6 hours. Meat is done when it falls off from bone.
- Half way through check to make sure there is enough liquid. The stew should be juicy and nicely browned, but not completely dry. Add additional stock if needed at halfway point.
- Serve on platter with vegetables. Adding additional roasted vegetables is great too!
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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.