Slow Roasted Rosemary Garlic Lamb With Potatoes

• 總時間: 10 hours 12 minutes

食材

1 large bone-in lamb shoulder (2.5 kg / 5.5 lbs)

3-4 lemons

1 liter chicken bone broth

10-12 garlic cloves

Dried oregano

6-8 sprigs of fresh rosemary

Rock salt, pepper, olive oil

6-8 potatoes

Serve with tzatziki (use your favorite recipe)

步驟

Make 10-12 small incisions on both the top and bottom of the lamb, and stuff with garlic cloves and rosemary sprigs. Halve the garlic cloves if needed.

Rub the lamb with oregano, salt, and pepper.

Cut the potatoes into quarters and add them to a large cast iron pot.

Place the lamb in the pot along with additional rosemary, chicken broth, lemon juice, and a drizzle of olive oil.

Cook in the oven for 4 hours at 150°C (300°F).

After 2 hours, remove the pot from the oven and baste the lamb with the juices.

At 4 hours, remove the pot again, baste once more, then cook for an additional 10-15 minutes at 220°C (425°F) without the lid to crisp the top.

Let the lamb cool slightly, then serve with greens and tzatziki for extra deliciousness.