Jamie Oliver's 4 hour slow roast lamb

Submitted - Ben
Views - 715
Serves - 4-6


1 shoulder of lamb
1 whole garlic bulb
Sea salt and freshly ground black pepper
Lots and lots of fresh of rosemary stems.
Olive oil for drizzling

For the hot caper and mint sauce

1 tablespoon plain flour
2 big handfuls of freshly picked mint leaves
4 tablespoons capers
1 pint of chicken stock
2 tablespoons sherry vinegar


Pre-heat the oven to its highest setting.

With a sharp knife, score the skin of the joint every 2.5 cm (1"). Cut about halfway through the fat.

Using plenty of salt and pepper, season the lamb on both sides, ensuring you get plenty into the slashes you have made.

Smash the garlic bulb to separate all of the cloves and place half of them, unpeeled, in the base of a suitable sized roasting tray.

Distribute most of the rosemary stems evenly into the base of the tray.

Sit the meat, skin-side upwards, into the roasting tray and place the remaining garlic cloves on the top of the skin, together with the remaining rosemary stems.

Drizzle 3 or 4 tablespoons of olive oil over the skin of the lamb.

Cover with 2 layers of tin-foil and fold the edges over the edge of the roasting tin to ensure a good seal.

Place the joint in the oven on the top shelf and instantly turn the oven down to 160° C (325° F - gas 3)

Leave to roast slowly for 4 hours.

After 4 hours, remove the lamb, together with the garlic, and put the meat on a pre-heated plate. Cover loosely with a piece of foil and leave to rest for a while before carving and serving with the sauce.

To make the hot mint and caper sauce:

Discard most of the rosemary and any excess oil, leaving just the lovely caramelised juices from the roasting.

Heat the roasting tray on the hob and add a tablespoon of plain flour and stir well to soak up all of the lovely juices.

Roughly chop the mint leaves and the capers and add to the roasting tray.

Squeeze a few of the roasted garlic cloves into the gravy.

Add the chicken stock to the tray, stirring well to thicken, but don't cook it for ages.

Add a final splash of sherry vinegar to the gravy, stir and serve.


Serve hot with squash mash and Parmesan turnip tops.