Karen Martini Slow Cooked Lamb

Slow Baked Lamb - Tastes Like Spit Roasted

This was published last weekend in the Sunday Age 'Sunday Life' magazine, recipe by Karen Martini. It was everything the article promised - really tasty, succulent 'Greek-style' lamb. I bought an 800 gram lamb mini-roast, and removed all visible fat. I halved both the 'paste' ingredients and the 'wet' ingredients and only put in a small amount of oil. I also marinated the lamb for about 40 mins before cooking, and cooked for about an hour and a quarter. There was an accompanying recipe for a pearly barley, parsley and toasted almond salad which I also made (and it was also very tasty!) - which I'll post later.

6

sprigs rosemary , 5cm long each, leaves emoved and chopped

NUTRITION INFO

Serving Size: 1 (274) g

Servings Per Recipe: 6

AMT. PER SERVING % DAILY VALUE

Calories: 938

Calories from Fat 711 g 76 %

Total Fat 79 g 121 %

Saturated Fat 29.9 g 149 %

Cholesterol 216.4 mg 72 %

Sodium 961.8 mg 40 %

Total Carbohydrate 3.9 g 1 %

Dietary Fiber 1.3 g 5 %

Sugars 0.3 g 1 %

Protein 50.4 g 100 %

DIRECTIONS

Preheat a fan-forced oven to 170C (or 190C conventional).
Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
Add olive oil and oregano to the paste and mix well.
Rub marinade into meat and place lamb in a ceramic baking dish.
Add vinegar and water to the dish, cover with foil and bake for 2 hours.
Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.