We have started entertaining again. It has been a pleasure rediscovering our kitchenalia, much of it having been stored away for some months during our house move. This recipe showcases an easy meal that can happily feed 6 – a very slow roast lamb with a range of sides to let everyone build their own sandwiches or wraps. We marinated the lamb overnight with a mix of spices that work well with lamb. Cumin, paprika along with a generous dose of garlic.
So ‘how slow can you go?’ we wondered. If you want a tender roast lamb that can be pulled or shredded, you need to dial down the cooking temperature. This lets the meat cook without tensing the muscle proteins up too much. We took it to as much of an extreme as we dared and cooked it at 110Deg C for 7 hours, then a rest of 20 minutes before getting to work to shred the meat off the bone. You can do this in a barbecue or in the oven, depending on the weather!
We paired it with some focaccia, a mixed salad and for a punchy kick we some pickled white cabbage, red pepper and carrots. With a mix of asian spices to give a sour, sweet, anise laden flavour, the cabbage recipe makes plenty to store away for a week or so and is versatile. Aside from eating it straight from the jar with a fork, it works well as a topping for sandwiches, rice salads and mixed into salads.
- For the lamb you need:
- 1 leg of lamb
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 4 cloves crushed garlic
- 2 teaspoons sugar
- Salt and pepper to season
- For the pickled cabbage you need:
- Half a cabbage head
- 2 carrots
- 1 red pepper
- 200ml white wine vinegar
- Half a tablespoon salt
- 5 tablespoons sugar
- 1 star anise pod
- 2 cloves
- half teaspoon whole peppercorns
- Put the leg of lamb in a roasting dish
- Mix the spices in the olive oil and rub it onto the leg of lamb.
- Cover with foil and marinate for at least 4 hours or overnight.
- When you are ready to bake it, heat the oven or barbecue to 110 Deg C and put in the lamb
- Roast for 7 hours
- Remove from oven and allow to rest for 20 minutes
- Cut into the lamb and use 2 forks to shred it.
- Serve the pulled lamb on a warmed dish with salads and the pickled cabbage, rice or bread.
- To make the pickled cabbage, peel the carrots. Shred the cabbage and chop finely the carrot and red pepper.
- Put the vegetables into a sterilised container.
- Heat the vinegar with the sugar. Add the spices and once it reaches boiling point remove from heat
- Pour the vinegar mix over the vegetables and seal the container.
- Allow to marinate overnight before serving.
- Keep refridgerated.