As the weather starts to cool down for the year, the husband and I locked ourselves away for the day watching endless seasons of TV Shows and movies.
This was our idea of heaven, and because we knew we weren’t planning on leaving the house at all – what thought what better way to while away the hours, than to cook an 8 hour Slow Roast Lamb.
Recently I was given the most beautiful cookbook by What Katie Katie as a birthday gift from a dear friend. I have followed her blog for many years now, and she has such inspirational recipes and food photography. We opted to adapt her recipe in the cookbook, and just stick to serving this with roast vegetables, beans and feta.
Preheat oven top temp
Shoulder of Lamb
Score the lamb not too deep all over, roughly 2cms
Push slivers of garlic & Rosemary into the lamb
Season salt & pepper
Place lamb over garlic cloves & Rosemary in baking pan
Drizzle with a little Olive Oil
Cover Lamb with a layer of Foil
REDUCE TO 140c FAN FORCED
Cook for 8 Hrs – checking occasionally, if drying out cover with water (or red wine)
Serve with Roast Potatoes, Pumpkin and Sweet Potato with Green Beans and Feta, all while enjoying a lovely glass of red wine!