The lamb of all lambs.
Roman slow cooked sweet succulent lamb from Myrna Rosen

This recipe comes from Myrna Rosen. Myrna is a legend, having taught two generations of South Africans how to cook. So many, with their mothers and grandmothers, learnt their way around the kitchen, following her every recipe. This seems to be one of her most iconic – slow cooked, a little sweet and SO SO succulent – a lamb of all lambs. (The sauce is also good with browned lamb chops or ribs.)

The sauce can be made well ahead of time, and the entire cooked dish keeps well – in the fridge for a few days or in the freezer for a couple of months. It works equally well for both entertaining a crowd or week night dinners – once you make it, it will become a solid part of your repertoire.

Serve with a fresh, tangy coleslaw (there is a great one, NYC Deli Coleslaw in It’s Always About the Food) and some mashed potatoes or Smashed Potatoes (recipe in The Feast Goes On) on the side. Yum.

If you’re always looking for great, weeknight dinner ideas, why not join our next masterclass, ‘Weeknight Workout: Salmon + Salsa’ ? We hope to see you then!

Roman slow cooked sweet succulent lamb from Myrna Rosen
Roman Lamb
Votes: 6
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings
4-6
Cook Time
7 hours
Servings
4-6
Cook Time
7 hours
Roman slow cooked sweet succulent lamb from Myrna Rosen
Roman Lamb
Votes: 6
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings
4-6
Cook Time
7 hours
Servings
4-6
Cook Time
7 hours
Ingredients
sauce
Servings:
Units:
Instructions
  1. Preheat the oven to 200℃ (400℉).
  2. You will need a roasting pan or oven proof casserole dish large enough to hold the shoulder.
  3. Cut small slits all over the lamb.
  4. Mix together the garlic, salt, oregano and rosemary and rub all over the lamb and in the slits.
  5. Pour the oil over the top. Roast, uncovered, for 1 hour.
  6. Remove from the oven and carefully tip out the fat that has accumulated in the pan.
  7. While the lamb is roasting, make the sauce.
  8. Saute the onion in the oil until golden, about 20 minutes, then add the paprika and cayenne pepper.
  9. Stir for a minute or so and then add the remaining sauce ingredients.
  10. Stir to combine and cook for 5 minutes, stirring from time to time. Set aside.
  11. After the lamb has been in the oven for 1 hour, reduce the temperature to 120℃ (250℉).
  12. Pour the sauce over the lamb, cover with a lid or a double layer of foil and cook for a further 5 hours, basting occasionally.

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One Comment

  1. Mrs Lee Lee

    I wish you’d schedule a series of cooking classes in Melbourne or Geelong.

    Is it possible?

    Mrs Lee

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Now for Something Sweet

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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