Slow Roast Lamb with Rosemary and Orange
I love a good lamb roast as much as any Aussie. This is no exception, and can totally be served without the salad and wrap, but rather served with some good old fashioned amazing roast veggies of choice. However, this is sort of a summertime roast to me.
It is perfectly paired with all the flavours I love and to be honest, if you are onto this Cook Once Eat Twice thing (yes, I am totally sorting that out for you!) then this does double duty if you get a big enough piece. Eat the roast as per usual then serve it with the salad and wraps the next day.
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- 2-3 Kilos lamb roast, of choice, de-boned and untied
- Plenty of pink salt flakes BUY
- A whole head of garlic, crushed
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1-2 Teaspoons chilli flakes (or to taste)
- 1 orange zest only, finely grated
- Cracked black pepper to taste
- 4-5 sprigs fresh rosemary, stripped plus some more
- 1 Cup white wine
Score the fat of the lamb with a sharp knife and set aside. If you have purchased a de-boned piece of lamb, make sure it is unrolled and there is no string from tying it up left.
Preheat oven to 150°C.
Use a large cast iron pot for this roast that has a lid preferably.
Place all the other ingredients except the wine into this pot and stir together. Place the roast fat side down onto the oil slurry and then turn it. Rub the flavours into all of the cuts.
Add the wine. Cover and roast for 3-4 hours until tender and fragrant.
Take the lid off and turn the fan grill function on to a high heat, (broiler for you Americans!!) Grill until the fat has become crispy, but watch it carefully as you don't want to burn it.
Cover and allow to rest for 30 minutes.
Serve with accompaniments of choice as you would any other roast!
We served this with Citrus Fennel and Mint Salad on flat bread as wraps. COMPLETELY yum, then the next day we had beautiful roast lamb toasties with cheese and sourdough.
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