This slow lamb roast recipe is quick to prep, then the oven gets to work to bring out all the wonderful flavours.
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Preheat oven to 150°C. Place the lamb on a clean work surface. Use a small sharp knife to make 6 small slits, about 2cm deep, over the surface of the lamb. Insert 1 slice of garlic, 1 rosemary sprig and 1 oregano sprig into each slit. Season well.
Combine the vinegar, honey, mustard, paprika and stock in a medium saucepan over high heat. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly.
Place the onion in the base of a large roasting pan. Top with the lamb and drizzle evenly with vinegar mixture. Cover tightly with foil.
Roast, basting occasionally, for 51/2 hours or until lamb is falling off the bone. Increase oven to 200°C. Uncover and roast for a further 30 mins or until the lamb caramelises. Rest for 10 mins.
Transfer the lamb to a serving platter and cover with foil to keep warm. Pour the pan juices into a clean saucepan and place over high heat. Cook, stirring occasionally, for 5 mins or until the sauce thickens. Drizzle over the lamb to serve.
Serve with rosemary and oregano sprigs
COOK. STORE. SAVE.
Use any leftover lamb to create our tasty Leftover Lamb Salad. Also made with canned beans, it’s a wallet-friendly meal.