Slow Baked Lamb Tastes Like Spit Roasted Recipes

Steps:

• Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.
• Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
• Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.

Steps:

• Preheat a fan-forced oven to 170C (or 190C conventional).
• Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
• Add olive oil and oregano to the paste and mix well.
• Rub marinade into meat and place lamb in a ceramic baking dish.
• Add vinegar and water to the dish, cover with foil and bake for 2 hours.
• Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
• Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
• Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
• Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
• While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

Steps:

• Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
• Meanwhile, slash the fat side of the lamb all over with a sharp knife.
• Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
• Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
• Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
• Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
• As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
• Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
• Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
• Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
• Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
• Shred the lamb with forks to serve.

Steps:

• Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.