Slow cooked lemony lamb from Anon

egg free gluten free nut free
Category
Meat recipes
ServesFour hungry people in our house.
Prep time 15 mins
Cook time3 hours

Mumsnetter ratings

based on (6) reviews
Ease of finding ingredients 9.667
Ease of cooking9.667
Success with kids9.333
Success with adults10
Overall Mark 9

Ingredients

1.5kg joint of lamb (pref leg but any will do)
2 or 3 lemons
50g butter
Couple of generous pinches of dried oregano or rosemary (according to preference)
3 tbsps olive oil
1 large potato per person

Method

1. Rinse and trim the lamb and place in a large baking dish
2. Pre-heat oven to 220C
3. Cut the lemons and squeeze the juice all over the lamb, using the skins to rub it in nicely
4. Season with salt, pepper and the oregano or rosemary and dot the butter over the top
5. Bake for about 30 minutes until nicely browned all over, turning once or twice in this time
6. Add about 300ml of water to the baking tray and cover the tray tightly with foil. Lower the oven to about 180C and cook for about 2.1/2 hours
7. About 90 minutes before the lamb has finished, peel and cut the potatoes into bite-sized chunks and scatter them around the lamb, coating with the juices, replace foil and return to the oven
8. 30 minutes before the end of cooking time check the potatoes, if the are not crispy enough then leave the foil off for the last 30 minutes

Mumsnetter Reviews

From: BonzoDooDah on Fri 22-Oct-10 12:26:28 Overall rating: 9.0
We tried this at the weekend and it was DIVINE! Love cooking the spuds in the same tin - although next time I think we will par-boil them first as they were quite hard (dry not uncooked) - but they tasted delicious too.
From: charmander on Mon 19-Apr-10 07:49:18 Overall rating: 10.0
Still not sure when i should have used the olive oil but tasted great.
From: DorotheaPlenticlew on Sun 18-Apr-10 11:53:21 Overall rating: 0.0
If I have a boneless rolled shoulder thing rather than a leg, can anyone advise how that would change the timings? <hopes>
From: charmander on Sat 17-Apr-10 21:33:26 Overall rating: 0.0
Sounds lovely. When do you use the olive oil?
From: parkj83 on Thu 15-Apr-10 15:31:15 Overall rating: 0.0
Ooh, I never thought of using lemons with lamb. I usually use garlic studded throughout, and then glaze with mint sauce. But this does sound, well, yummy!
From: Anon on Thu 17-Jan-08 19:24:34 Overall rating: 10.0



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