SLOW ROASTED LAMB
1/2 lamb shoulder, boned
Marinade:
10g garlic
large chilli
5g cumin
10g ginger
Zest 1 lemon
25ml olive oil
Salt
Pepper
Serves: 2/3
METHOD
The meat maybe marinaded up to 2 days before required or just put together and cooked immediately.
So when ready to marinade or cook , blend together marinade ingredients.
Place lamb skin side down on a large piece of foil.
Spread meat with marinade.
Wrap well, using more foil if needed. The meat will be cooked in the foil and the package needs to keep all the juices in.
Leave in fridge to marinade for up to 2 days. Or place into the preheated oven.
Preheat oven to 150C.
Remove meat from fridge about 1 hour before baking if possible.
Place meat package in ovenproof dish and bake for 3 hrs
Do not open package.
Rest meat for 20 mins and serve with juices from foil.
