Slow-roast lamb with garlic, honey & cumin
Prep
10 mins
Cook
3 hrs
Servings
6
Difficulty
Hard
This is one of my absolute favorite dishes to make when I want something truly special but don't want to spend all day in the kitchen. A beautiful Welsh lamb shoulder slow roasts with garlic, honey, and warming cumin until it's fall apart tender, and the best part is how simple it actually is. Just ten minutes of prep work, then you can forget about it for three hours while your kitchen fills with the most incredible aromas. Garlic is wonderful for heart health and immunity, and this recipe uses it generously. The result is pure comfort on a plate, elegant enough for guests but easy enough for a regular weeknight dinner.
Ella x
Ingredients
- 10garlic cloves(peeled)
- 1 tspcoarse crystal sea salt
- 1rosemary(leaves only)
- 1 tbspclear honey
- 1 tspground cumin
- 2 tbspolive oil
- 0.9 kiloswelsh half leg of lamb
- 100 mlswhite wine
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Crush the garlic cloves with the salt in a pestle and mortar or small food processor, adding the rosemary, honey and cumin. Stir in the olive oil to make a thick paste. Rub the garlic mixture over the skin of the lamb and place in a cast iron casserole or deep roasting tin.
- 2
Roast the lamb for 20 minutes, then remove from the oven. Reduce the oven temperature to 160°C, gas mark 3. Mix 100ml water with the white wine and pour around the lamb. Cover the pan with a lid or foil. Cook for a further 2-2½ hours until the meat is tender and the garlic crust is golden.
- 3
Transfer the lamb to a dish and leave to rest for 20 minutes in a warm place. Bring the pan juices to the boil and simmer fast for 8-10 minutes until syrupy, then season and serve with the sliced lamb.
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