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Delicious slow roast lamb garnished with herbs

Slow Roast Lamb

This slow roast lamb recipe delivers incredibly tender, fall-off-the-bone meat with minimal effort, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 people
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 kg lamb shoulder or leg
  • 2 tbsp olive oil
  • 4-6 garlic cloves minced
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tbsp salt
  • 1 tsp black pepper

Equipment

  • Roasting pan
  • Sharp knife

Method
 

Preparation
  1. Preheat your oven to 220°C (425°F). Pat the lamb dry and score the fat layer with a sharp knife.
  2. In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to create a fragrant rub. Generously apply the rub all over the lamb, ensuring it gets into the scores.
  3. Place the lamb in a sturdy roasting pan, fat-side up. You can add a cup of water or broth to the bottom of the pan to keep it moist.
Roasting
  1. Roast the lamb at 220°C (425°F) for 20 minutes, then reduce the oven temperature to 150°C (300°F) and continue to roast for 3-4 hours, or until the lamb is very tender and easily pulls apart.
  2. Baste the lamb occasionally with the pan juices to keep it moist during the slow roasting process.
Resting & Serving
  1. Once cooked, remove the lamb from the oven, cover loosely with foil, and let it rest for at least 15-20 minutes before carving or shredding.
  2. Serve the tender slow roast lamb with your favorite side dishes and pan juices.

Notes

Allow the lamb to rest for at least 15-20 minutes after roasting for the juiciest results. This dish pairs wonderfully with roasted vegetables or creamy mashed potatoes.