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Slow Roasted Easter Lamb
Try creating our delicious yet simple recipe for Slow Roasted Easter Lamb | Knorr
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3 H 40 MINS
Cooking Time
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Medium
Difficulty
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20 MINS
Prep Time
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8 People
Serves
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Pre-heat the oven to 170°C. Mix 1 tablespoon of olive oil with Knorr Vegetable Stock Cube and make it into a paste.
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Rub the lamb shoulder with the paste. Place the lamb in a shallow roasting pan.
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Arrange the garlic around the meat. Add herbs and drizzle with the remaining olive oil. Roast for 2.5–3 hours. Once cooked set aside and cover with aluminium foil to rest.
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Pour the fat out of the roasting pan. Add the Knorr Beef Gravy Pot and 150ml of water to the pan, scrape the bottom. Transfer to a saucepan, bring to the boil and reduce. Stir in some fresh herbs and the lamb fat.
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Serve the roast lamb with the gravy.
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (kcal) | 584.05 kcal |
| Protein (g) | 34.12 g |
| Sugar (g) | 0.21 g |
| Fat (g) | 45.99 g |
| Fibre (g) | 0.83 g |
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