This melt-in-the-mouth 8 Hour Lamb is such an easy recipe, yet an absolute guaranteed crowd-pleaser!
Perfect for high days and holidays, all you need to do is wrap a leg of lamb in a cosy parcel the night before you set off for a long bike ride, hike, or day on the beach, pop it in the oven in the morning and leave it to slowly roast all day long. Arrive back to the welcome of amazing aromas and a delicious evening meal, packed with fantastic quality protein and carbohydrate to help you recover if you’ve been doing sport by replenishing your glycogen levels and repairing and rebuilding your tired muscles. You’ve got vitamins A and B12 and immune-boosting minerals such as selenium and zinc as an added bonus!
We’ll be eating this this Easter Sunday 🙂
The gremolata (a delicious topping of pomegranate seeds, parsley, lemon zest and garlic) is optional, but it really does transform the dish into something very special. Soak up the delicious juices with the couscous.
If you’re not a fan of lamb, try these family recipes; they all work very nicely for a celebratory meal:
Handpicked Recipes
Although the kitchen is one of my favourite places to hang out, I do like this recipe because it enables me to carve out some time with the family. With my daughter and family in Berlin, my son and partner in London and my other son on the South coast with his partner or travelling all over the world, we don’t get to be together all that often. I know they want to eat my food and I want to cook for them, but I don’t want to lose out on that valuable together time!
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How To Make Kate’s Melt-In-The-Mouth Eight Hour Lamb With Couscous
Perfect for high days and holidays, all you need to do is wrap a leg of lamb in a cosy parcel the night before you set off for a long bike ride, hike, or day on the beach, pop it in the oven in the morning and leave it to slowly roast all day long.
Ingredients
For the gremolata:
Method
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Pre-heat the oven to 230 ˚C.
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First you need to make an enormous parcel with the tin foil. Take two large pieces of foil and fold one of the edges together to make an enormous sheet, large enough to loosely wrap the lamb completely. Then repeat the process twice, so you have three enormous sheets of foil. The aim is to create a cosy, leak-proof home in which your leg of lamb can slowly cook in its own juices.
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Layer the sheets of foil in the roasting dish then simply pile the garlic and all the vegetables on top, then add the chopped tomatoes and the wine.
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Halve the orange. Chop one half into thirds and slot in around the vegetables. Squeeze the juice of the other half and pour over the vegetables. Repeat the process with the lemon.
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Lay the leg of lamb on top of the vegetables and then spoon over the olive oil and sprinkle with the coriander, cumin, freshly ground black pepper and nutmeg. Tuck in the cinnamon stick and the sprigs of thyme and/or rosemary.
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Loosely wrap the foil around the lamb and secure so that there is plenty of room for air to circulate, but no opportunity for the juices to escape.
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Bake on the high heat for about 20-30 minutes (until you can smell the lamb cooking) and then reduce the heat to 120˚C and just leave for a further 7 hours.
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Remove the lamb from the oven and open up the foil. Increase the heat to 180˚C. Sprinkle the lamb with plenty of salt and return to the oven for a further 30 minutes for the lamb to brown.
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Meanwhile prepare the gremolata by combining all the ingredients in a small bowl. Prepare the couscous according to the instructions on the pack.
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Remove the lamb from the oven, scatter the gremolata over the top and serve in the roasting dish with the couscous on the side to soak up the juices.
