Slow Roasted Easter Lamb
3 H 40 MINS
- 1 Knorr Vegetable Stock Cube
- 1 Knorr Beef Gravy Pot
- 1.75- 2 kg shoulder of lamb
- 4- 6 garlic unpeeled and halved
- 5 g fresh thyme
- 5 g sage
- 5 g parsley
- 5 g rosemary
- 2 -3 tbsp olive oil
Pre-heat the oven to 170°C. Mix 1 tablespoon of olive oil with Knorr Vegetable Stock Cube and make it into a paste.
Rub the lamb shoulder with the paste. Place the lamb in a shallow roasting pan.
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.
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.
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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