Sticky Slow Roast LambPRINT RECIPE
Use a casserole dish or large saucepan that has a lid and will go in the oven.
Serve with the candied yams or Brussels Sprouts, steamed greens and mashed spuds for a fab main affair.
The lamb is so tender, it will fall apart with very little effort on your behalf. Just use a couple of forks to shred it, and pile on to people’s plates.
Recipe created by Fresh Factory.
- shoulder of lamb (about 2kg)
- 4-5 sprigs of fresh rosemary
- 2 Tbps olive oil
- rock salt
- freshly ground black pepper
- 250ml red wine
- 4-5 cloves of garlic, peeled
- 1 bottle of Barker's Not So Sweet Chilli Sauce
- yams to roast
- Pre-heat oven to 140°C.
- Place lamb in casserole dish and use a sharp knife to cut 7-8 holes to pierce the surface. Break each sprig of rosemary in half and poke into holes.
- Drizzle whole lamb with olive oil, coating the top, then sprinkle liberally with rock salt and fresh ground pepper.
- Pour a glass of wine into the bottom of the casserole dish, throw the garlic cloves in, put lid on and place into the centre of oven. Roast for 3 hours.
- Remove from oven. Remove rosemary and pour your sweet chilli sauce over the whole shoulder of lamb. Take care to cover as much as you can. Leave the lid off and place back into the oven.
- Now, roast it for a further 1.5 hours. Check on it: if it still needs a little crisping up leave it in for another 30 minutes.
- Take lamb out and gently transfer onto a plate to rest. Skim fat off the top of the juices left in the pan. With most of the fat gone, pour some of the red wine sauce left into a jug. Let it sit for a minute, then pour off any last fat that comes to the surface.
- Pop what’s left on the table, for people to drizzle over their shredded lamb. It’s much richer than gravy so go easy!