This slow cooked lamb recipe is perfect for a Sunday roast. The lamb is succulent and tender, with the sweetness of the honey, along with the garlic and cumin soaking into the meat as it cooks.
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Preheat the oven to 200°C, gas mark 6. Crush the garlic cloves with the salt in a pestle and mortar or small food processor, adding the rosemary, honey and cumin. Stir in the olive oil to make a thick paste. Rub the garlic mixture over the skin of the lamb and place in a cast iron casserole or deep roasting tin.
Roast the lamb for 20 minutes, then remove from the oven. Reduce the oven temperature to 160°C, gas mark 3. Mix 100ml water with the white wine and pour around the lamb. Cover the pan with a lid or foil. Cook for a further 2-2½ hours until the meat is tender and the garlic crust is golden.
Transfer the lamb to a dish and leave to rest for 20 minutes in a warm place. Bring the pan juices to the boil and simmer fast for 8-10 minutes until syrupy, then season and serve with the sliced lamb.
Typical values per serving when made using specific products in recipe
Energy | 1,576kJ/ 377kcals |
|---|---|
Fat | 22g |
Saturated Fat | 7g |
Carbohydrates | 4.7g |
Sugars | 4g |
Fibre | 0.3g |
Protein | 40.1g |
Salt | 1.1g |
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