Slow-Cooked Lamb With Lemon
Ben Stox
overnight
2½ – 3 hours
This recipe for slow-cooked lamb with lemon provides instructions for preparing a flavorful and tender lamb dish, suitable for a celebration or Sunday meal, using a lidded pot or roasting tray.
Lamb shoulder, or something similar, like lamb shank, preferably on the bone. Get something that will fit in your pot, with room for vegetables around it. For example, I usually get half a shoulder, 2 – 3 lbs, 1 – 1.5kg
1 whole head of garlic
2 carrots
1 leek
1 onion
2 lemons
oregano
rosemary
potatoes (optional)
yoghurt (optional, to serve)
fresh bread (optional, to serve)
On the night before: Mix up some olive oil, the juice of half a lemon, the oregano, the rosemary, and some salt and pepper. Rub this mixture into the meat and leave it in the fridge overnight to marinate.
The next day: Heat the oven to 375°F/190°C/gas mark 5.
Break apart the garlic. You can leave the skin on the cloves, or you can peel them, as you prefer. Chop the carrots, leek, onion, the remaining lemon, and the potatoes into chunks.
Arrange the meat in the pot with the vegetables underneath and around it. Pour in any marinating juices, as well as a cup of water.
Cook for 2½ – 3 hours. Half way through it’s a good idea to check and see if it needs some more water to keep things from burning.
Remove the lid and let the meat brown for a few minutes if you think it needs it.
Pull the meat apart and serve, with yoghurt and fresh bread. You can use the juices as a gravy.