Slow-roasted lamb and mint dressing
Slow-roasted lamb was always our first choice of dinner when we came home from boarding school for holidays. We have cooked this lamb dish hundreds of times over the past five years and it’s always a crowd pleaser.
- 1 garlic bulb - whole
- 1 lamb shoulder
- 2 red onions - quartered
- 1 handful fresh rosemary
- 750 ml red wine
- 1 litre lamb stock
- 250 ml Worcestershire sauce
- salt - to taste
- pepper - to taste
- MINT DRESSING
- 45 g mint
- 20 g fresh basil
- 60 ml red wine vinegar
- 125 ml lemon juice
- 1 cloves garlic - minced
- 15 ml Dijon mustard
- 250 ml extra-virgin olive oil
Preheat the oven to 120 °C.
Slice the garlic bulb in half and place in a large roasting pan. On top of that, lay the lamb shoulder, onion quarters and rosemary and pour in the red wine, lamb stock and Worcestershire sauce. Season with some salt and black pepper. Cover with tin foil.
Roast for 8 hours.
Remove the lamb from the oven, take the meat out of the roasting pan and set aside to cool for a moment.
In the meantime, pour the gorgeous juices from the roasting pan into a saucepan to get it reducing on the stovetop. Add 250–500 ml (1–2 cups) water.
Let the juices bubble away for about 20 minutes on a medium to high heat until the sauce starts to thicken. Once thickened, taste for seasoning and then strain it through a sieve. Now it’s ready to pour.
Pull the bones out of the meat and trim off any excess fatty bits. Place the deboned lamb neatly on a beautiful platter, drizzle liberally with the reduced lamb sauce and serve with roasted red onions and some fresh rosemary or mint. Serve the mint dressing on the side or drizzled over the lamb.
This has been a good ‘go-to’ dressing recipe for us for ages and it lasts beautifully in a sealed jar in the fridge for up to a week. This dressing is sensational on lamb and even on fresh carrot, spinach and herb or pea salads.
Blend all of the dressing ingredients together in a blender or NutriBullet, and voila! Delish minty drizzle.