If you want to be prepared ahead of time, here’s a VERY slow-roasted lamb recipe from recipetineats. Fifi cooked it overnight!
Mix together 2½ teaspoons of finely chopped fresh rosemary, 1 tablespoon of dried oregano, 2 minced cloves of garlic, ¾ of a teaspoon of salt, ½ a teaspoon of freshly ground black pepper and ¼ of a cup of good olive oil. Rub this mixture all over a lamb shoulder, making sure to get it into all the crevices and allow it to marinate for at least 2 hours or in the fridge for up to 24 hours. When you’re ready to roast, preheat your oven to 230ºC (450ºF). Scatter the base of a roasting pan with 1 brown onion cut into 6 wedges. Lay the lamb shoulder on top of the onion wedges and pour 2 cups of water into the pan. Roast uncovered for 45 minutes. Now turn the oven down to 100ºC (210ºF). Cover the lamb tightly with baking paper and 2 layers of aluminium foil and roast for 12 hours. After 12 hours, check the meat with 2 forks – it should be fall-apart tender. If not, cover and return to the oven. When the lamb is ready, remove it to a serving dish and cover loosely with foil. It should stay warm for 2-3 hours or you can reheat in the microwave. To make a sauce, strain the liquid from the roasting pan into a saucepan and reduce it to 1 cup. Add a slurry of 1 teaspoon of cornflour mixed into a little cold water and cook until thickened a little. Season to taste with salt and black pepper and serve with the lamb or in a separate gravy jug.
michelle picker cooks 