But for themost succulent roast lamb of your life, slow-roast it for 12 hours in the oven overnight.
This is a reader-favourite recipe included by popular demand in my debut cookbookDinner!
Whats so amazing about a 12 hour lamb, anyway?
Lamb jus – the sauce for 12 hour lamb roast
There are many devoted fans ofthis super 3-Hour Slow Roasted Lamb Shoulder, stuffed with garlic and rosemary.
So why should you give the 12-hour lamb a go?Because its even better.
See, its a bit like flying.
Think of3-hour lamblike business class.
Its pretty awesome and nobody on the receiving end is going to complain.
But 12-hour lamb is the next rung, the top shelf itsfirst class.
And once youve flown first class, its hard to look at anything else the same way again!
The lower the roasting temperature, the less total moisture evaporation and thusjuicier meat.
3-hour lamb is cooked at 180C/350F, while the 12 hour lamb is cooked at only 100C/212F.
No basting, no removing covering to brown, no tray rotations it completely takes care of itself.
Wake up the next day and be greeted with roasted meat perfection!
Easy to scale up Make 2 at the same time in one pan, or 4 across 2 pans!
After 12-hours with the lamb, this is flavour-packed liquid gold!
Simple is all we need when were doing slow-roasting!
(Note: Dried oregano missing from photo, oops!)
Lamb shoulder The more economical yet superior brother to lamb leg (in my humble opinion).
Garlic, oregano (missing from photo, oops!)
and rosemary Timeless companions to lamb!
Lamb jus – the sauce for 12 hour lamb roast
Olive oil For rubbing the lamb so the salt, pepper, garlic and rosemary stick.
Water Plenty here, and theres a few reasons for this.
Firstly, for moisture retention in the flesh during the slow-roasting period.
just dry roasting).
Thirdly, to prevent the pan drying out which would result in the pan base residues burning.
Marinade / rub Mix the rosemary, garlic, salt and pepper with the olive oil.
That pile of tender meat…
Marinating is an optional step.Why?
So I usually skip the marinating time.
then pour the water into the pan.
Buffet with 12 hour slow roasted lamb as the main protein
Brown 45minutes Pop the lamb in the oven for 45 minutes, uncovered.
This is to give the browning a head start.
We want all of it to stay locked in!
The theme was “Bring the Bling”! Hence the hot pink dress and bling earrings!
Then place in the oven for 12 hours at 100C/212F.
The pan will have even MORE liquid than it started with because of all the lamb juices.See?
No risk of a dry pan burning!
Dozer! Don’t lift your head 😂
For now, let me show you how to make the sauce Lamb Jus!
The nice thing about it is that its much less fussy to make than gravy.
No wrangling a roasting pan on the stove to make a roux with the fat in the pan here.
Lamb kept warm in a slow cooker
Then strain all the pan juices into a saucepan.
Simmer rapidly to reduce to 1 cup.
Thicken with cornflour Make a cornflour slurry by mixing 1 teaspoon of cornflour with 1/4 cup of water.
Pour that straight into the saucepan while stirring.
We do not want the jus to betoothick not like our usual gravy that we serve with roasts.
A jus is supposed to be thinner.
Not a SINGLE photo with the lamb shoulder! 😂
This is because it looks and pours more elegantly than a more viscous gravy.
Also because it typically has more intense savoury flavour than gravy, you use less.
Once the jus is ready, pour into a jug and serve alongside the lamb.
Not a SINGLE photo with the lamb shoulder! 😂
This also leaves room for further oven time if needed, if the lamb flesh was not quite fall-apart.
If serving at a dinner …Roast lamb shoulder(s) overnight.
Time it to suit your sleep schedule!
After it comes out of the oven the next day, fully cool to room temperature.
Then cover and refrigerate all.
Reheat 1 hour, covered, in oven.
…Rise early and get the lamb in the oven by 6 am (!!)
so its out of the oven by 7 pm ready for dinner.
(45 minutes roasting uncovered + 12 hour slow roast time).Warning: For the sure hand only!
This is a tight schedule.
I really do find its just easier to cook the night before!!!
Heres a couple of gatherings from this year that starred this 12 hour slow roasted lamb!
What to serve with 12 hour roast lamb
A grand main deserves worthy sides!!
Its pictured above withGreek Lemon Potatoes, which are a perfect match for this Mediterranean-style lamb.
And for greens, a big bowl of theGarlic Sauteed Green Beansfrom Wednesday would be ideal!
What do you think?
Have I convinced you to give this a go?
I dont crown this theULTIMATERoast Lamb lightly!
And Ive shared a fair few of roast lamb recipes in my time, just look below!
The book is mostly new recipes, but this is a reader favourite included by popular demand!
(He is very consistent with his rating, I find.)
Prevent screen from sleeping
