Thursday, 16 August 2012

Slow Roast Lamb with Fennel, Chilli & Oregano

Coming back from holiday, leaving the hot sunny days in Mallorca, back to the grey, overcast and cool days of England will make everyone feel the Post Summer Holiday Blues.  To cheer ourselves up I decided on a slow roast half shoulder of lamb, as well you know a favourite of mine.  This time I tried something a little different.

Slow Roast Lamb with Fennel, Chilli and Oregano

1 x half shoulder lamb
2 cloves garlic, crushed
1 tsp fennel seeds
1 tsp dried chilli flakes

1 can chopped tomatoes
2 or more sprigs fresh oregano
2 tsp oil

Put the garlic, fennel, Chilli and part of the oregano into a pestle & mortar and bash about a bit. Mix with the oil the rub over the lamb, leave for a hour.

Put the lamb into a roasting tin and pour over the chopped tomatoes add seasoning and mix everything together, add the rest of the oregano.  Cover with foil and place into the over set at 160oc fan/150oc and leave to cook for 3 hours or so.  Turn the lamb halfway through so all sides get a chance to soak in the yummy sauce.

Remove the foil 30 mins from end of cooking time to crisp up slightly. Drain off some of the fat, the meat will just fall apart, serve with green beans and crushed potatoes.

The spices are delicate but very flavoursome, tinker around with the quantities to find what suits you.

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