Slow Cooked Roast Lamb

Slow Cooked Roast Lamb

Discover what your Biroix Dutch Oven was made for with this fall-apart roast lamb recipe. Moist, tender and delicious, this slow cooked roast lamb is a classic and a favourite. Like most roast lamb recipes, this one uses a leg of lamb because not all lamb cuts are equal! Each cut has its own unique flavour profile, texture and method of cooking. The leg is particularly good for this style of dish. If you’d like to learn more about different lamb cuts and how to cook them, Jamie Oliver has a
particularly good guide. Happy slow cooking!

What you need:

  • 1 leg of lamb, bone in 
  • 2 tablespoons of flaky salt 
  • Black pepper 
  • 1 cup of white wine 
  • 2 cups of chicken stock 
  • 2 heads of garlic, sliced in half through the middle 
  • 5 sprigs of rosemary 
  • 10 sprigs of thyme 
  • 2 onions, halved 
  • Zest of 1 lemon 
  • 4 tablespoons of olive oil

To serve:

  • Green peas
  • Roast potatoes
  • Cooked carrots

How to make:

  • Preheat the oven to 150°C fan bake 
  • Season the lamb all over with salt and pepper.
  • Heat your Biroix Dutch Oven over a high heat until hot, and then pour in the olive oil. 
  • Place the leg of lamb in the Biroix Dutch Oven and sear all over until caramelized – not cooked.
  • Remove the lamb from your Biroix Dutch Oven and set aside.
  • Add the wine, chicken stock, garlic, rosemary, thyme, onions and lemon zest into your Biroix Dutch Oven. Stir with a wooden spoon and scrape the bottom to get any brown bits released.
  • Place the lamb back in your Biroix Dutch Oven and cover with the lid.
  • Cook in the oven for 4 hours, baste every hour. 
  • Take your Biroix Dutch Oven out of the oven. Carefully remove the lamb from your Biroix Dutch Oven (it will fall apart don’t worry), place on a dinner plate, cover with foil and leave to rest. 
  • Sieve the leftover liquid into a pot. Use a wooden spoon to push all the goodness from the garlic and onions through the sieve. 
  • Bring to a boil, then reduce to a simmer. 
  • Taste and adjust seasoning if needed. 
  • Reduce the jus until thick, around 10 minutes.
  • Using two forks, pull the lamb apart on the dinner plate. Discard the bones and any gristle or fat.
  • Transfer the lamb meat back into your Biroix and serve with sauce on the side. 
  • Serve with green peas, and roast potatoes and carrots.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries