I love the cooking method, moist and tasty. However I prefer lamb with a bolder sauce. I add 2 or 3 onions, halved with the garilc to the pan. After draining fat deglaze pan with 125ml of port and reduce. add 700ml of mix chicken veal stock and reduce 1/2, strain and add vinegar (dash) and mint, knob of butter to finish. It also goes superbly served atop Provence veg (sauted egg plant, courgettes, bay onions plum tomatoes olives and capers) and sauted spuds or rosti
I didn't make the sauce, but I followed the cooking method of the lamb to a tee. I am absolutely mind blown. I have never eaten or cooked a lamb roast that has melted in my mouth or fallen completely off the bone like this one did. And there is nothing to it. No pulling it out checking with a skewer if it's cooked, no carving it up at the end making a right mess leaving half the meat still stuck to the bone.. I left it for 4 hours on 160 in my fan forced oven, and when I pulled the foil off the tin, the bone bad basically fallen out of the lamb on its own. Every last bit of meat just fell of every bone in it. I also never leave reviews for anything I cook, but this one deserved it.
Fabulous recipe. My family raved over it. I added the juice of 2 lemons to the dish just before placing it in the oven. Can't wait to cook it again
Love this recipe. Have made it quite a few times now and have also made it in a roasting pan on the bbq. Best to use capers in salt rather than brined capers as I find they give a better taste.
I made this yesterday and it came out AMAZING! It was a hit with the family. The meat just fell off, it was moist and delicious! I will definitely be making this again. ???
I followed the roasting instructions and it turned out exactly as the recipe says! Who'd have thought!! It was absolutely delicious! I made this for father's day and my husband said it was the best meal I'd ever cooked! This time I used my own (packet) gravy with a bit of the juices from the roasting pan - next time I'll try the gravy in this recipe. I served it with roast potatoes/kumara and cauliflower/broccoli cheese.
Help! I roasted the lamb for 170 f instead of 325f for 4 hours! Do you think this is going to be salvageable? I increased the temp to 325- how much longer should I let it roast for?
Really good and simple lamb recipe... even the kids loved it.
Gave this a run; we do a lot of lamb/hogget roasts; shoulder and leg. The flavour was great but the meat was overcooked and tending to the stringy side. Yeah, could've been the cut, could've been the oven, could've been the full moon.<br/><br/>Next time with this cut I'll do a sear and slow cook over liquid.
I used a 3 lb. boneless lamb shoulder. It took less than 4 hours, more like 2 hours to cook to 160 F. The meat was incredibly tender. I made the sauce without the mint, capers and red wine vinegar (personal preference) and it was still very, very good as a sauce. Definitely a keeper.