Slow Cooked Roast Lamb Pot
Slow cooked roast Lamb that falls apart at your fork with Middle Eastern Spices and home grown Herbs. This Lamb Shoulder recipe takes ten minutes to prep. It’s then left to cook on low heat for six hours in the oven while you get on with your day.
Slow cooked Lamb has been a favorite of my kids since they were toddlers, it’s soft consistency is easy on small teeth and its packed full of heme iron and nutrients.
Pairs well with Saffron Basmati Rice and a Middle Eastern Salad but you could eat a million ways.
Organic Ingredients serves 6
3.5-4 Lbs Grass Fed Lamb Shoulder, bone in * I always buy New Zealand Lamb
2 Tbsps. Extra Virgin Olive Oil
Ground Spices: 2 Tbsps. Sumac, 1 Tbsp. Cinnamon, 1 Tbsp. Cumin
2 Tbsps. Celtic Sea Salt
2 Onions, peeled and chopped into crescents
1 Whole Head of Garlic, peeled and left whole
Fresh home grown Herbs: 2 Sprigs Oregano (approx. 20 leaves), 2 Sprigs Sage (approx. 10 leaves), 10 Sprigs Thyme, washed and dried
1 Cup Water
Sumac, fresh Parsley and Black Pepper for garnish.
You’ll need a large pot that can transfer from the stove to the oven.
Method:
Heat your oven to 300f. Rub your Lamb with Ground Spices and Salt.
Heat your pot with Olive Oil to medium high heat and sear your lamb fat side down first for 5 minutes, then turn and sear the other side. While side 2 is searing throw in your Onions, Garlic and Herbs. Add Water and remove from heat. Cover and place into your oven for 6 hours.
Remove from Oven and remove lid. Break your Lamb apart using two forks and place straight onto a serving dish. Drizzle with the Sauce from your pot. Season with Salt & freshly cracked Black Pepper to taste, as well as Sumac and a little bit of fresh Parsley.
Thyme, Oregano & Sage from my garden.
Ingredients for Slow Cooked Roast Lamb Pot, mise en place
Ready for the oven.
Six hours later.
Soft, crispy and delicious.
Campari Tomatoes with thinly sliced Shallots, Olive Oil, Sumac, Sea Salt & Apple Cider Vinegar
Slow cooked Roast Lamb served with Saffron Basmati Rice, Green Yogurt with Mint and a Tomato Shallot Salad.