Slow roasted lamb...

I love lamb. Lamb eaten in spring time tastes even better, there's something almost magical about lamb this time of the year. I don't have to convince anyone that Irish lamb is probably one of the best in the world and I'm so grateful to have such an easy access to it - all year round. I went for the below recipe, as I didn't want to stand over the cooker and cook, stir, mix etc. I wanted something easy and fuss free. The only problem, well more of a difficulty I had with this one, was all the waiting! Your kitchen (and the whole house for that matter) smells so delicious and comforting, but no, you have to hold back and wait... 6 hours to be exact! But I tell you one thing - it was SO worth the wait! The result -> moist, melting in your mouth, aromatic and delicate lamb. I could just eat it on its own, dipping the meat pieces in the sauce that was left in the roasting dish. It reminded me of BBQ pulled pork, same principles, similar result but such a different taste!
I really DO hope you'll try this! I promise that you will never look back :)

Recipe taken from a great cook book "An Irish butcher shop" by Pat Whelan.

How to make it...

- 1,5 kg shoulder of lamb
- 2 cloves of garlic, peeled and crushed
- finely grated zest of 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons ground coriander
- 1 teaspoon paprika powder
- salt and pepper

Combine all the ingredients for the marinade to make a paste and rub it all over the lamb. Cover and refrigerate for at least 3 hours, preferably overnight.
Preheat the oven to 150 C degrees. Put the lamb in a roasting pan, add 1 cup of water and cover with aluminum foil. Place in the oven and cook for 3 hours (yes 3!). After 3 hours reduce the temperature to 120 C and cook for further 3 hours. When cooked let the meat stand for at least 10 minutes. Shred the meat with a fork and enjoy!


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