Heres what makes 12-hour lamb that much more special: Lower temp = more succulent meat Tough cuts like lamb shoulder need slow-cooking to tenderise them. Worked perfectly. 3. The pan will have even MORE liquid than it started with because of all the lamb juices. They are typically around 1.3 1.6kg (young lambs with more tender flesh) but sometimes you will find them as large as 2kg+ which are still terrific, but the flesh is a wee bit less tender (because they are older animals). This will probably take you as little as 15 minutes (honestly! Hi Judy! The lamb fell apart and was juicy and succulent. Because the long and slow cook time means the lamb is essentially marinating as it cooks, in my opinion. Perfect of course when you want to speed up the cooking process but still get fall-apart tender lamb. You can browse their classes and choose the one you like the sound of best. Slow roast, covered: Roast, covered with the foil, for 3 hours. I didnt use to be a big fan of lamb. Remove the lamb from the packaging. Then I serve with fresh garnishes (feta, salad, bread). When the lamb emerges from the oven in the morning, the flesh should pry apart with very little effort (check the side, not top, to preserve presentation). But dont be mistaken. It usually goes something like this: My brother (the serious foodie): Lets do a standing rib roast. Then cook on high pressure for 45 minutes. then pour the water into the pan. The total cooking time required to slow roast a lamb shoulder depends on: Overall budget about 50 60 minutes per pound of lamb and consider adjustments as per the above criteria. Am so glad I went ahead and purchased two, rather than just the one. Meanwhile, make the tzatziki. It always tastes delicious. Check a couple of times during cooking and add more splashes of water if needed. Olive oil For rubbing the lamb so the salt, pepper, garlic and rosemary stick. Keep the chunks pretty large. There are vegetables, Salads, Potatoes, Pasta, Rice and more, so take your time to choose from the delicious ideas. It is all about very tender meat, permeated by flavor. Step 4: Tuck the rest of the garlic in with the veggies (no need to peel it this time). Continue roasting for about 90 more minutes or as needed, occasionally lifting the lid to baste the lamb shoulder. Rub marinade into meat and place lamb in a ceramic baking dish. Add the stock gradually and stir to combine. And also it works well for this recipe because it is slow roasted the flavours do not infuse as well into the meat with a traditional roast that only takes 1 1/2 hours or so. From celebration cakes, easy and yummy desserts to tasty family friendly meals for everyone to enjoy! It will be delicious! You know what though? ** Adjust quantity of lemon juice per taste preferences. Hope you love it! Pour over wine and stock. After it comes out of the oven the next day, fully cool to room temperature. So I thought it might be helpful to also share with you my typical roast-cooking game plans including timings, which I follow depending on when and how I plan to serve the roast. Has anyone tried adding black olives? (1) In the meantime, mix the cornstarch with a few tablespoons of cold water, enough to obtain a thick yet pourable paste. What do you do with it besides a gravy? Your email address will not be published. Somehow the temp difference had caused it all to suck up into the ramekins, and then hold it there, vacuum sealed against the pan. While the paste rubbed over the lamb can take on extra lemon juice, the potatoes can occasionally taste too lemony for some people. Add the flour and stir to mix in with the fat. I would bring to simmer in a sauce pan, mix in 1 tbsp of Dijon mustard for depth of flavor and if needed season with S&P and add just a squeeze of lemon juice. You can sub this out for water. (Therefore I was running late ). Rub all over with the oil, then season. Now go to bed and sleep well, relaxed by the knowledge that your lamb will turn out beautifully tomorrow. Could you use boneless leg of lamb with this recipe? A large cast iron pot such as this very affordable Amazon Basics Dutch Oven works very well, but a large roasting pan is fine, too. Brother: Self proclaimed titles carry no weight. If im using a bigger leg i would rely on the temperature rather than time? It can be made days in advance, stored in a container and reheated simply in the microwave or on the stove. In step 3, you say to add HALF the lemon juice, but I cannot see anywhere in the recipe where you say to add/use the other half of the lemon juice. *a bone-in shoulder of the same weight will have less meat so perhaps purchase one closer to 3 lbs for the same number of servings. This only needs 15 minutes hands-on attention, then let your oven, slow cooker or instant pot do the hard word until its fall apart tender and delicious! Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. I have a 5lb leg of lamb, could not get anything smaller at the butcher! I always try to get a leg or shoulder with the bone in, but a boneless lamb leg works too. Serve alongside the lamb with a spoon. In a suitably sized roasting pan toss the potatoes with olive oil, half the lemon juice, oregano and a bit of salt and pepper. Any advice? Check half way through cooking, and again about two thirds of the way through. Hungry for more? Absolutely delicious Will definitely make again, Any specific type potatoes that youd recommend if baby potatoes arent an option? What does Greek Slow Roasted Lamb taste like? Heres a couple of gatherings from this year that starred this 12 hour slow roasted lamb! Add lamb and cook for 5 minutes, turning occasionally, until browned all over. Pour in the aged balsamic vinegar, beef stock, & pure maple syrup so the crockpot lamb soaks up all the beautiful flavor as it slowly cooks. 4.5 lbs (2kg) lamb shoulder roast, with or without bone 4 - 6 whole garlic cloves 1 large spring fresh rosemary salt pepper Instructions Slow cooker cooking instructions: Peel the garlic cloves and cut into large chunky long slivers. Worked very well but I could not work out why the pan kept going completely dry. Use natural release. Weve tried adding more liquid and cooking at a lower temp but it always dries out and chars. Brother: If were gonna do a roast, we should do it right. All you do is rub a leg (or sometimes shoulder) of lamb with olive oil, lemon juice and some simple Greek seasonings. But Im sure people with a more refined palate than me can probably taste the difference between marinating, and not. Run the jus through a sieve. Best roast lamb hands down!!! Lamb shoulder The more economical yet superior brother to lamb leg (in my humble opinion). Holly, yes, definitely Yukon gold potatoes or red potatoes would be perfect. Big surprise, a Greek recipe with garlic. Instead, we simply simmer the pan juices to concentrate, then thicken slightly with cornflour / cornstarch so it coats the meat nicely when doused. Cooked in slow cooker delicious the first mouthful reminded me of eating this in Greece served with feta salad and asparagus. Spiced lamb meatball traybake with chickpeas and sumac feta, Join us for a grand night out at Sydney's The Charles Grand Brasserie, Buy the Good Food Guide 2023 magazines now, Give the gift of Good Food with a restaurant gift card. Step 6: 15 minutes before the end of the cooking time, uncover the dish and turn up the oven to a high heat to let the potatoes and lamb brown a little on top. Then you place it on top of potatoes and Mediterranean vegetables, and add more lemon and a little water. Water Plenty here, and theres a few reasons for this. The liquid in which the potatoes cook contributes moist heat and perfects the juicy tenderness of the roast. IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW AND DONT FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL! The lamb was a huge hit, tasted exactly how we get is in Greece thank you! , kosher or cooking salt (or 3/4 tsp table salt), Serve Slow Roasted Lamb with Jus. Cover with lid or tightly with a double layer of foil. Think of 3-hour lamb like business class. Add lemon juice and 3 tablespoon extra virgin olive oil. Run the jus through a sieve. Lucky you. Yep. Hi, if youre doing 4 shoulders (2 pans) do you pour half water in each panor is it all required water in each pan? Your email address will not be published. The Chef & The Dish runs beautiful online cooking classes teaching you the art of cooking some of the worlds most iconic dishes with chefs from around the world but in your own kitchen! A super easy and tasty authentic slow cooked Greek lamb roast (otherwise known as lamb kleftiko), with delicious lemon potatoes and vegetables. You can reduce the oven time to 3 hours for shanks. After that tent and roast at 300 for 90-120 mins. This entirely hands-off, easy cooking method yields superior results with the bonus that it reheats 100% perfectly and you can cook up to 4 shoulders at once. Since there arent many ingredients in this recipe you want them all to shine. Cook on low for 7-8 hours or high for 3-4. Step 4 Wrap the lamb tightly in the foil. I made this and used ramekins to raise it because I didnt have a rack. It adds a characteristically Greek depth of flavour. You may disregard the temperature. It will brown further when covered in foil, but this just ensures our finished produce is really nicely browned. Or water. Preheat the oven to 170C fan-forced (190C conventional). Sister: I dont mind. Please comment in the comments section below, or feel free to share with your family and friends on social media. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and paprika. Fall-apart meat and LOTS of liquid! Me: Thats ridiculous. Have I convinced you to give this a go? Add the lamb shoulder and brown on all sides. The pan drippings will be delicious to drizzle over the meat so do not discard them. Spread all over the lamb shoulder and place it over the potatoes. Leg of lamb I would highly recommend getting a good quality piece of lamb from your local butcher. Then, uncover and bake for a final 2 hours. I am making this recipe tomorrow in a smaller scale for 2 people. Going to use less lemon juice in the future! The sauce for this slow-roast lamb is an intensely-flavoured wonder, packed with the tasty and meaty goodness you can only get from 12 hours of slow cooking! Preheat the oven to 450 F. 2. What are the ingredients I need for Greek Slow Roasted Lamb? Roast lamb can be stored in an airtight container, in the fridge for up to three days. The best wines to go with roast lamb are usually red wines such as a rich Cabernet Sauvignon or a classic Bordeaux.If this interests you, Decanter has more great info on ways to best match wine with your lamb! Also because it typically has more intense savoury flavour than gravy, you use less. Im towards the end of the process and there is so much juice left. Serve with gravy (below). This is a reader-favourite recipe included by popular demand in my debut cookbook Dinner! Made it as written but with two lamb shanks but all the veggies (because I like the extra veggies). 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