Slow Roasted Lamb Joint
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Ingredients
- 1 rolled lamb breast joint – about 600g
- 2 large potatoes, skin on
- 2 large cabbage leaves
- 2 medium carrots
- 2 big pinches dried sage or rosemary
- 4 cloves garlic – smashed, skin on
- 1 bay leaf
- 1 pinch of sugar
- Good lug of olive oil
- sea salt and freshly ground black pepper – to season
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat the oven to 170deg C.
Tear up the cabbage leaves into palm-sized pieces and lay them in a single layer in the roasting tray.
Cut up the potatoes and carrots into thumb-sized pieces and place them all around on top of the cabbage leaves.
Step 2
ut the roasting rack on top of the vegetables and place the roasting joint of meat on top. Try to stuff a couple of garlic cloves within the folds of the roasting joint, this will enhance the flavour as it cooks. If not, simply balance on the top or stick them on with a toothpick. The remaining cloves can go anywhere on the roasting tray.
Step 3
Sprinkle the pinch of sugar and season well with salt and pepper. Be sure to get it on both the vegetables at the bottom and the roasting joint. Do the same with the dried sage or rosemary.
Add a good lug of olive oil throughout.
Stick the bay leaf onto the roasting joint and cover it with a piece of aluminum foil. Because you’re gonna be baking it for a long time, the foil prevents the meat from burning.
Step 4
Finally, stick it into the oven for 3 hours. At about the 1-hour mark, the vegetables should be done, so remove them. You can remove them earlier or later, depending on how done you like your vegetables. I like mine really soft and ever-so-slightly charred.
Step 5
Just before the three hours are up, remove the foil and continue baking for a couple of minutes, this is just so that the skin of the joint dries up a little and isn’t too soggy form the long roast. Then, cut it up with the sharpest knife in your kitchen and dig in.
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