Super Slow Roasted Lamb with Pistachio & Mint Sauce

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Super Slow Roasted Lamb with Pistachio & Mint Sauce

From Stonesoup

I seriously recommend you invest in a meat thermometer if you like roasting large hunks of meat. It takes the guess work out of it and makes it an even easier meal to prepare.

I used a shoulder for the photo above as they tend to be a little smaller, but as I quickly discovered it does have the disadvantage of being tricky to carve compared with a leg.

If you’re not in the mood for spice by all means ditch the ras el hanout (a Moroccan spice blend) or substitute in your own favourite spices or try the blend HERE.

Serves 8-10
1 leg or shoulder of lamb
3T ras el hanout
4 sprigs rosemary, leaves picked and roughly chopped
1/4 C (65mL) extra virgin olive oil
2 large brown onions, peeled and thinly sliced.
pistachio & mint sauce, to serve

1. Trim lamb of any excessive fat and combine ras el hanout, rosemary and oil and season well. Rub lamb with the marinade and cover and refrigerate for up to 48 hours. Remove lamb from the refrigerator a few hours before you’re ready to cook.

2. Turn oven onto its lowest setting (approx 100C on my dodgy gas number). Scatter onions over the base of a roasting tray and top with lamb. Roast for approx 4 hours or until a meat thermometer comes to 63C. Remove lamb and keep in a warm place to rest for at least an hour. Meanwhile, increase oven temp to 200C and return onions to cook until softened brown approx 45mins.

3. To serve, carve lamb into thin slices and divide between plates along with the onion and top with a generous dollup of pistachio sauce.

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