Slow Baked Lamb - Tastes Like Spit Roasted

This was published last weekend in the Sunday Age 'Sunday Life' magazine, recipe by Karen Martini. It was everything the article promised - really tasty, succulent 'Greek-style' lamb. I bought an 800 gram lamb mini-roast, and removed all visible fat. I halved both the 'paste' ingredients and the 'wet' ingredients and only put in a small amount of oil. I also marinated the lamb for about 40 mins before cooking, and cooked for about an hour and a quarter. There was an accompanying recipe for a pearly barley, parsley and toasted almond salad which I also made (and it was also very tasty!) - which I'll post later.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 2  teaspoons sea salt
• 6  garlic cloves, sliced
• 6  sprigs rosemary, 5cm long each, leaves emoved and chopped
• 1  tablespoon black peppercorns
• 100  ml extra virgin olive oil
• 3  tablespoons dried oregano
• 1 7⁄8 kg lamb shoulder, boned
• 80  ml red wine vinegar
• 125  ml water
• 1  lemon, sliced to serve

Directions

1. Preheat a fan-forced oven to 170C (or 190C conventional).
2. Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
3. Add olive oil and oregano to the paste and mix well.
4. Rub marinade into meat and place lamb in a ceramic baking dish.
5. Add vinegar and water to the dish, cover with foil and bake for 2 hours.
6. Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
7. Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.