Creamy Slow Roasted Shoulder Or Leg Of Lamb Recipes

SLOW ROAST LEG OF LAMB

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
• Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
• Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
• While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

SLOW ROAST LEG OF LAMB

Steps:

• Preheat oven to 335°F. In a large roasting pan, place garlic, onion and rosemary.
• Place the lamb leg on top of the garlic, onion and rosemary. Season the whole lamb leg generously with salt and pepper and rub it in. Then, Drizzle olive oil over the lamb leg.
• Then, pour broth and water around the lamb.
• Cover with foil. It's better to use foil instead of a lid because you want a bit of liquid to steam out.
• Place the roasting pan in the oven and roast for about 4-4.5 hours. Time will depend on the size of your lamb leg. Then, remove the roasting pan from the oven and remove foil so you can turn lamb over. Return the pan to the oven, but this time uncovered.
• Roast for more 45 minutes. Remove from the oven and using a spoon, pour all over the lamb leg some pan juices before serving.

SLOW-ROASTED TURKISH LAMB

Steps:

• Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
• Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
• Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
• Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
• Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.

SLOW-ROASTED LAMB SHOULDER

Steps:

• In a food processor, pulse together the pitted olives, garlic, cured lemon slices, olive oil and herbs to form a rustic paste. Be careful not to overprocess; you want the paste to stay a bit coarse.
• Preheat the oven to 325 degrees F. Open the lamb shoulder up on a cutting board and use a sharp knife to trim and score the flesh. Season the inside with salt. Rub the inside of the lamb with the seasoning paste. Carefully roll the lamb tightly and truss, or tie, with butcher's twine. Season the outside of the roast with salt and pepper. Place the roast on a wire rack set inside a deep roasting pan. Roast the shoulder in the preheated oven for 1 hour 25 minutes.
• After 1 hour 25 minutes, remove the lamb from the oven and check the internal temperature of the roast with a metal probe thermometer the inside should read between 145 and 150 degrees F. If the temperature is lower, return the lamb to the oven and keep cooking until the desired internal temperature is reached.Once the lamb is cooked, set it aside in a warm place to let it rest for at least 15 minutes before slicing and serving. Carefully remove the butcher's twine. With a sharp knife, carve the shoulder into thin slices. Arrange on a serving platter, season with coarse sea salt if you like, and serve immediately.