Lamb · Plan Ahead · Slow Cooker

Slow Cooked Garlic & Rosemary Lamb with Apple & Mint Sauce

slow cooked lamb

Ingredients

For the Lamb

2kg lamb shoulder, bone in

1 bunch fresh rosemary

1 bulb garlic

2 tsp English mustard

Olive Oil

6 red onions

4 tbsp balsamic vinegar

1 tbsp plain flour

1 splash red wine

 

For the Sauce

2 eating apples

1 bunch fresh mint

2 spring onions

1 tbsp olive oil

2 tbsp red wine vinegar

1 tsp English mustard

 

Method

  1. Remove the lamb shoulder from the fridge and allow to come to a room temperate
  2. Pre-heat the oven to 200 degrees
  3. Pick most of the rosemary leaves into a pestle and mortar, and bash with a pinch of sea salt. Peel and add two cloves of garlic and mash again. Muddle in the mustard and 2 tbsp olive oil
  4. Slash the lamb all over with a sharp knife, season with black pepper, rub the rosemary mixture all over the lamb, making sure to get into all the slashes
  5. Peel and thickly slice the onions, place them in a large, deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with balsamic vinegar and pour in 200ml of cold water
  6. Place the lamb shoulder on top and roast for 20 minutes
  7. Remove the tray from the oven and cover tightly with two layers of foil, then return to the oven and reduce the heat to 160 degrees before cooking for a further 4 hours until the meat pulls away easily from the bone
  8. Remove the shoulder to a platter and cover loosely in foil, leaving to rest
  9. Skim the fat from the tray, pick out and discard the rosemary and squeeze out the garlic cloves from their skins
  10. Place the tray over the hob with a medium heat, stir in the flour and cook for 2 minutes
  11. Add 500ml boiling water and wine and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 unitl thick and glossy
  12. To make the sauce, core and cut the apples into matchsticks, then place in a bowl. Pick the leaves from the mint and trim the spring onions and finely chop both. Add to the bowl with the oil, vinegar and mustard, then mix well until full combined
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