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{{#seo:
|title=Jamie Oliver's 4 hour slow roast lamb a British recipe
|titlemode=replace
|keywords=#lamb #jamieolivers4hourslowroastlamb #roastingtray #garlic #rosemary #mint #chicken #vinegar #sherry #stock #slowroastrecipes
|hashtagrev=032020
|description=I saw this recipe on Jamie Oliver's 'At Home' series and thought to myself: we'll have this on Saturday night!!
}}

I saw this recipe on Jamie Oliver's ''At Home'' series and thought to myself: we'll have this on Saturday night!! So here is what I remember of the program.

It uses shoulder of [[Lamb|lamb]], which, because of the time spent cooking at a very low heat, will be tender and just fall off the bone when the dish is done.

Cooking does not get much simpler (and tastier) than this!

We have a large selection of '''[[slow roast recipes]]''' that are similar to this one.

{{recipesummary
|TotalCalories = 4900
|PortionCalories = 1225
|DatePublished=10th March 2013
|Author=Chef
|Servings = Serves 4 to 6 people
|Difficulty = 2
|ImageComment = Slow cooked lamb with hot mint and caper sauce, squash mash and Parmesan turnip tops
|TotalTime = 4 hours 30 minutes
|PrepTime = 20 minutes
|CookTime = 4 hours 10 minutes
|Image = [[Image:Jamie Olivers 4 hour slow roast lamb.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''Although I've gone off Jamie over the years 😟''

5/5

I think this is still one of his best recipes.

 [[User:Chef|Jerry]] 
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</table>
{{RecipeIngredients
| 1.5 kg shoulder of [[Lamb|lamb]] on the bone
| 1 whole [[Garlic|garlic]] bulb
| Sea [[Salt|salt]] and freshly ground [[Black pepper|black pepper]]
| Lots and lots of fresh of [[Rosemary|rosemary]] stems.
| [[Olive]] [[Oil|oil]] for drizzling
}}

'''For the hot [[caper]] and [[Mint|mint]] [[Sauce|sauce]]'''
* 1 tablespoon plain [[Flour|flour]]
* 2 big handfuls of freshly picked [[Mint|mint]] leaves
* 4 tablespoons [[Capers|capers]]
* 1 pint of [[Chicken|chicken]] [[Stock|stock]]
* 2 tablespoons [[Sherry|sherry]] [[Vinegar|vinegar]]

===[[Mise en place]]===
* Preheat the oven to its '''hottest''' setting.
<gallery widths=250px heights=250px perrow=5>
Image:Slow roast lamb out of the oven.jpg|Just out of the oven, resting for a while...
Image:Jamie Oliver's 4 hour slow roast lamb recipe.jpg|It's 4pm and we're ready to roast
Image:Hot mint and caper sauce recipe.jpg|Hot mint and caper sauce
</gallery>
===Method===

{{RecipeMethod
| With a sharp knife, score the skin of the joint every 2.5 cm (1"). Cut about halfway through the [[Fat|fat]].
| Using plenty of [[Salt|salt]] and [[Pepper|pepper]], season the [[Lamb|lamb]] on both sides, ensuring you get plenty into the slashes you have made.
| Smash the [[Garlic|garlic]] bulb to separate all of the [[Cloves|cloves]] and place half of them, unpeeled, in the base of a suitable sized [[roasting tray]].
| Distribute most of the [[Rosemary|rosemary]] stems evenly into the base of the tray.
| Sit the [[Meat|meat]], skin-side upwards, into the [[roasting tray]] and place the remaining [[Garlic|garlic]] [[Cloves|cloves]] on the top of the skin, together with the remaining [[Rosemary|rosemary]] stems.
| Drizzle 3 or 4 tablespoons of [[Olive|olive]] [[Oil|oil]] over the skin of the [[Lamb|lamb]].
| Cover with 2 layers of [[tin-foil]] and fold the edges over the edge of the [[roasting tin]] to ensure a good seal.
| Check that the oven has reached its highest temperature and place the joint in the oven on the top shelf and '''immediately turn the oven down to 160° C (325° F - gas 3)'''
| Leave to roast slowly for 4 hours.
| After 4 hours, remove the [[Lamb|lamb]], together with the [[Garlic|garlic]], and put the meat on a preheated plate. Cover loosely with a piece of foil and leave to rest for a while before carving and serving with the sauce.
}}

'''To make the hot mint and caper sauce'''
# Discard most of the [[Rosemary|rosemary]] and any excess [[Oil|oil]], leaving just the lovely caramelised juices from the [[roasting]].
# Heat the [[roasting tray]] on the hob and add a tablespoon of plain [[Flour|flour]] and stir well to soak up all of the lovely juices.
# Roughly chop the [[Mint|mint]] leaves and the [[Capers|capers]] and add to the [[roasting tray]].
# Squeeze a few of the roasted garlic cloves into the gravy.
# Add the [[Chicken|chicken]] [[Stock|stock]] to the tray, stirring well to thicken, but don't cook it for ages.
# Add a final splash of [[Sherry|sherry]] [[Vinegar|vinegar]] to the gravy, stir and serve.

===Serving suggestions===

Serve hot with [[squash mash]] and [[Parmesan turnip tops]].

===Chef's note===
If you are using a smaller joint then you can reduce the cooking time; a small (800g) joint would only need half the cooking time. However, it wont hurt to cook it longer as it will just do a better job of breaking down the collagen and sinews. It's also worth noting that Lamb is safe to eat rare.

Don't be put off a recipe that calls for a leg of lamb because of the high cost. This recipe can be adjusted for [[Frozen lamb - what great value!|half a leg of lamb and you buy that (frozen)]] for just £6.00! (March 2013).

==See also==
* '''[[Meat cooking time calculator Metric|A comprehensive guide to roast meat cooking times]]''' - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
* [[Slow roast recipes]]
* [[Roast potatoes]]
* [[Roast vegetables]]
* [[Gravy recipes]]
{{RecipeLine}}
[[Category:Recipes|Lamb]]
[[Category:Lamb recipes]]
[[Category:Main courses|Lamb]]
[[Category:Meat recipes|Lamb]]
[[Category:Stews and casseroles|Lamb]]
[[Category:British recipes|Lamb]]
[[Category:Baked or roasted]]

[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/lamb|#lamb]] [[Special:Search/jamieolivers4hourslowroastlamb|#jamieolivers4hourslowroastlamb]] [[Special:Search/roastingtray|#roastingtray]] [[Special:Search/garlic|#garlic]] [[Special:Search/rosemary|#rosemary]] [[Special:Search/mint|#mint]] [[Special:Search/chicken|#chicken]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/sherry|#sherry]] [[Special:Search/stock|#stock]] [[Special:Search/slowroastrecipes|#slowroastrecipes]]
</code>

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