Name: Slow-roasted lamb with citrus and herbs
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 8
Ingredients: 2.3 kg piece lamb shoulder, bone in; For rubbing: olive oil; 150 gm butter, coarsely chopped; 2 garlic cloves, bruised; 2 fresh bay leaves; 3 thyme sprigs; Thinly peeled rind of 1 orange and 1 lemon

Slow-roasted lamb with citrus and herbs

Australian Gourmet Traveller recipe for slow-roasted lamb with citrus and herbs by James Henry from Bones in Paris.

Serves 8

Prep

15M

Cook

Total

16M

This simplest of dishes relies on quality lamb. James Henry uses a whole milk-fed lamb from the Pyrenees, but the method is equally good applied to a shoulder. It’s important to bring the meat to room temperature before cooking it.

Ingredients

2.3 kg piece lamb shoulder, bone in

For rubbing: olive oil

150 gm butter, coarsely chopped

2 garlic cloves, bruised

2 fresh bay leaves

3 thyme sprigs

Thinly peeled rind of 1 orange and 1 lemon

Method

Main

1.Preheat oven to 140C. Place lamb on an oven tray, rub with a little oil and season to taste.

2.Melt butter in a small saucepan over medium heat, add garlic, bay leaves, thyme and rind, remove from heat and season to taste. Brush lamb with a little butter mixture then roast, basting frequently with remaining butter mixture, until lamb is tender (1¼-1½ hours). Increase oven to 200C and roast until browned (12-15 minutes). Serve hot drizzled with buttery juices.

James Henry

Styling by Emma Knowles

Styling by Élodie Rambaud