There is no doubt that garlic, rosemary and lamb aren't made to be together.... Well in this recipe I took that relationship to a whole new level. By creating a paste from the garlic and rosemary to coat the lamb the flavour is intensified, and the aroma... lets just say you'll be salivating the entire time its cooking, the smell filled my entire apartment!
This is the final recipe for the twists on Jamie Oliver's recipe for the Food revolution. I know I have said this is just about every 10 of the recipes posts I have made for this campaign. BUT OMG I CANT BELIEVE MY RECIPES ARE BEING FEATURED ON JAMIE OLIVER'S SITE... ok fan girl moment over. Let me just say it has been an unreal experience, and something I never dreamed of happening to me!
But now lets get down to business. What you all came here for. This mouth water, tender juicy lamb roast! Please excuse the photos... I think I found my weak point - how the hell do you take photos of a big piece of meat and make it look pretty? I tried, and I promise I will get better. But if you have tips please let me know over on my instagram page.
Slow Roasted Rosemary Lamb
1.5kg Leg Lamb - this contained a bone and could easily feed a family of three to four (or two with lots of delicious left overs like I had!)
2 brown onions
6 cloves of garlic
3 sprigs rosemary
2 tbsp olive oil
Preheat oven to 140C. Then Peel and cut onions into wedges. Place Onions and 3 garlic cloves on the bottom of a roasting dish, to create a bed for the lamb. Using a sharp knife, make 4 shallow slashes across the fatty top of the lamb. Place the lamb on the bed on onions.
To prepare the paste, crush the garlic and rosemary in a mortar and pestle then add in the oil, salt and pepper (note: if you don't have a mortar and pestle, simply chop the garlic and rosemary finely and combine with oil in a bowl.)
Using a pastry brush lather the paste onto the lamb completely covering the tops and sides. Let excess drip down on the onions. Then cover roast with a square of baking paper, followed by a square of aluminium foil. Place in the oven for 2 hrs. Then remove the baking paper and foil and return the oven for another 2hrs. This will create a juicy tender slow cooked lamb roast.