Slow Cooked Roast Lamb
This involves slowly cooking the leg upside down, submerged in a stock/broth Then towards the end - turning the lamb right side up, removing foil and browning the top
- 2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder)
- cumin seeds
- Salt, pepper, olive oil
- 1 whole garlic head , unpeeled, cut in half horizontally
- 2 onions, cut into thick (1cm) slices (for forming a bed for the lamb)
- rosemary sprigs (2 = whisper of rosemary flavour, 4 sprigs = stronger flavour)
- thyme (optional)
- bay leafs (optional)
- 1000ml Beef stock
- Preheat oven to 170C/335F (standard) or 150C/300F (fan/convection).
- Place garlic, onion and rosemary and any other herbs in a metal roasting pan.
- Place lamb leg right side up in the pan.
- Grind cumin seeds, salt and pepper in a pestle and mortar.
- Rub the cumin mixture into the lamb.
- Turn lamb over and place it so it mostly sits on the garlic and onion.
- Drizzle lamb with olive oil. Pour stock/broth around the lamb
- Cover with foil (stab a couple of holes in the foil to let the steam out)
- Place in the oven and roast for 4.5 hours.
- Every hour or so remove the foil and baste the lamb.
- Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.
- Return uncovered lamb to oven for a further 45 minutes or until well browned.