Australia - Lamb

 

Slow Roast Lamb

By Chef Igor                Recipe from Knorr.co.uk 

Total Time: 260 mins    Prep Time: 20 mins   Cook Time: 240 mins    Servings: 10

Ingredients

1tbsp oil

1 whole part boned and rolled lamb shoulder

4 onions, peeled and cut into four

8 garlic cloves, sliced thickly

1l boiling water

1 Knorr Herb Infusion Stock Pot

1 Knorr Lamb Stock Cube

1tbsp tomato puree

1tsp cornflour

Directions

1. Pre-heat the oven to 170°C, 150°C fan, Gas Mark 3.
2. Heat the oil in a large frying pan. Place lamb in the pan and fry until the lamb is coloured all over to seal in the flavour.
3. Take a large oven dish. Add the onion, garlic, water, Knorr Herb Infusion Stock Pot, Knorr Lamb Stock Cube and the tomato puree. Finally add the lamb.
4. Cover with foil and cook in the oven until tender. It will take 3½–4 hours.
5. When the lamb is cooked, remove it from the dish.
6. Put the cooking liquid into a saucepan, remove the excess fat, and then simmer for 10 minutes to reduce.
7. Mix the cornflour with a little cold water and whisk into the cooking liquid to thicken the sauce.
8. Carve the lamb and serve with sauce and seasonal vegetables.