Roman Lamb
Servings
4-6
Cook Time
7hours
Servings
4-6
Cook Time
7hours
Ingredients
sauce
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.