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.