Slow-roasted lamb

Put this dish in the oven in the morn­ing and slow cook all day for a show­stop­per supper.

YOU Low Carb - - Contets -

RUB

15 ml (1 T) Mar­mite

30 ml (2 T) Di­jon mus­tard

30 ml (2 T) soft brown sugar

30 ml (2 T) olive oil

5 ml (1 t) chopped fresh thyme

MEAT

1 shoul­der (or leg) of lamb

salt and pep­per

250 ml (1 c) green rooi­bos in­fu­sion or lamb stock

VEG­ETA­BLES

1 brin­jal, sliced

2 each sweet pota­toes, car­rots, pota­toes and onions

2 gar­lic bulbs, halved hor­i­zon­tally

hand­ful of fresh thyme

olive oil

salt and pep­per

1 Pre­heat the oven to 120 °C.

2 Rub Mix the in­gre­di­ents.

3 Meat Coat the meat well with the rub mix­ture. Sea­son with salt and pep­per. Put the meat and rooi­bos or stock in a roast­ing pan and roast for 6-7 hours, un­cov­ered, un­til the meat falls from the bone.

4 Veg­eta­bles About 2 hours be­fore the end of the cook­ing time for the meat, put the veg­eta­bles, gar­lic and thyme in a sep­a­rate roast­ing pan. Driz­zle with olive oil and mix well. Sea­son with salt and pep­per. Put the pan of veg­eta­bles in the oven with the meat and roast un­til done and the tips brown slightly.

5 Serve the lamb with the veg­gies and roasted gar­lic.

Prepa­ra­tion time: 10 min­utes Cook­ing time: 6-7 hours

6 por­tions

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