Jamie Oliver's 4 hour slow roast lamb: Difference between revisions

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Jamie Oliver's 4 hour slow roast lamb (view source)

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|title=Jamie Oliver's 4 hour slow roast lamb a British recipe
|title=Jamie Oliver's 4 hour slow roast lamb a British recipe
|titlemode=replace
|titlemode=replace
|keywords=Jamie Oliver's 4 hour slow roast lamb British recipes
|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!!
|description=I saw this recipe on Jamie Oliver's 'At Home' series and thought to myself: we'll have this on Saturday night!!
}}
}}
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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.


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|TotalCalories = 4900
|TotalCalories = 4900
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|PrepTime = 20 minutes
|PrepTime = 20 minutes
|CookTime = 4 hours 10 minutes
|CookTime = 4 hours 10 minutes
|Image = [[Image:Jamie Oliver's 4 hour slow roast lamb.jpg|300px|alt=Electus]]
|Image = [[Image:Jamie Olivers 4 hour slow roast lamb.jpg|thumb|middle|none|alt=Electus]]
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[[Image:Slow roast lamb out of the oven.jpg|thumb|300px|right|Just out of the oven, resting for a while...]]
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[[Image:Jamie Oliver's 4 hour slow roast lamb recipe.jpg|thumb|300px|right|It's 4pm and we're ready to roast]]
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[[Image:Hot mint and caper sauce recipe.jpg|thumb|300px|right|Hot mint and caper sauce]]
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<span class="review"> <span class="reviewHeader">
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.
====Best recipe review====
 
</span>
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.
''<span class="reviewTitle">Although I've gone off Jamie over the years 😟</span>''


Cooking does not get much simpler (and tastier) than this!
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>


We have a large selection of '''[[slow roast recipes]]''' that are similar to this one.
<span class="reviewDesc">I think this is still one of his best recipes.</span>


<span class="reviewAuthor"> [[User:Chef|Jerry]] </span></span>
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{{RecipeIngredients
{{RecipeIngredients
| 1.5 kg shoulder of [[Lamb|lamb]] on the bone
| 1.5 kg shoulder of [[Lamb|lamb]] on the bone
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===[[Mise en place]]===
===[[Mise en place]]===
* Preheat the oven to its highest setting.
* 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===
===Method===


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| Drizzle 3 or 4 tablespoons of [[Olive|olive]] [[Oil|oil]] over the skin of the [[Lamb|lamb]].
| 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.
| Cover with 2 layers of [[tin-foil]] and fold the edges over the edge of the [[roasting tin]] to ensure a good seal.
| Place the joint in the oven on the top shelf and '''instantly turn the oven down to 160° C (325° F - gas 3)'''
| 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.
| 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.  
| 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.  
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[[Category:Unusual recipes]]
[[Category:Unusual recipes]]
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