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Slow Roasted Lamb

BY Luisa Farelo-Hayes

This hearty lamb dish is cooked with vegetables and cannellini beans and is one that'll warm up any cold day!

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 4:0 hours
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Rub
1 sprig rosemary
2 sprigs thyme
4 anchovy fillets
3 cloves garlic, peeled
salt and freshly milled pepper
1 Tbsp (15 ml) olive oil
1 shoulder of lamb (2.2 kg)
2 onions, peeled and sliced
2 bulbs garlic, sliced in half
1 stalk celery, roughly chopped
1 x 400 g can whole peeled tomatoes
1½ C (375 ml) white wine
salt and freshly milled pepper to taste
8 baby carrots, washed and halved lengthways
1 x 400 g can cannellini beans, drained and rinsed

Rub

Use a pestle and mortar to pound all the rub ingredients into a rough paste. Smear the lamb with the rub and keep to one side.

Preheat the oven to 140 °C.

Heat a little olive oil in a large frying pan and sear the lamb.

Place the onions, garlic, celery, tomatoes and white wine in a deep roasting pan and place the lamb on top. Season with salt and pepper and cover tightly with foil. Place in the oven and roast slowly for 4–5 hours until the meat is tender and falls off the bone. Add the carrots and cannellini beans to the lamb for the last hour of cooking.

Tear off chunks of tender meat and serve with the cannellini beans, roasted carrots and pan juices.