Perfect Roast Lamb
The trick to making perfect roast lamb where the meat is soft, juicy and falls off the bone is by slow cooking it - this means at a low temperature for a long period of time. This Spanish-inspired recipe has never failed to impress at dinner parties and is best served carved up in its roasting tray with all its sweet juices, accompanied by a crisp green salad.
Serves 5/6
1 large lamb shoulder with bone (or leg if shoulder is unavailable)
handful of sea salt
5 tbsp olive oil
2 onions; roughly sliced
15 garlic cloves; unpeeled, whole
1 tsp thyme
1 tsp rosemary; chopped finely
2 bay leaves
1 tsp fennel seeds (maybe hard to find but essential)
1 tsp paprika
Half bottle white wine
3 tbsp cheap brandy (optional)
1kg potatoes, peeled, quartered and rubbed with little salt
Special Equipment: 1 large roasting tin with a thick base which can be used to fry with as well.
Rub the meat with good amount of salt and leave it to stand for 20 mins to an hour. Preheat the oven to 175 degrees celsius.
Add the oil, onion and garlic to a roasting tray (large enough to fit the lamb and potatoes) and fry over a medium heat until they colour.
Pat the lamb with kitchen paper to remove excess water and place skin-side down in the tray to brown nicely. Turn over and seal the other side briefly and then add the herbs and spices, followed by brandy and wine.
Bring to simmer and place in oven. Roast for 2 hours, turning every half an hour. If juices are drying up, add splashes of water to the lamb and onion mix.
After 2 hours throw the potatoes into the juices and turn oven up to 220 degrees. Roast for 30-35 minutes, turning potatoes once in the juices, until meat falls off the bone and potatoes are cooked through.