Irini Tzortzoglou's slow-roasted lamb with garlic, herbs, lemon, mustard and honey Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Irini Tzortzoglou’ s slow-roasted lamb with garlic herbs lemon mustard and honey By You Magazine - July 19, 2020 This slow-roasted lamb dish packs flavour into every bite – the perfect Sunday feast for the family. David Loftus SERVES 8 2kg leg of lamb 4 garlic cloves, peeled, each cut into 3 slices lengthwise a few sprigs of fresh rosemary juice and zest of 2 unwaxed lemons 1 tbsp mustard 1 tbsp honey 100ml extra virgin olive oil a bunch each of fresh oregano, thyme and mint, finely chopped 1. Preheat the oven to 200C/180C fan/gas 6. Lay two very large pieces of baking parchment at right angles to each other in a large, deep roasting tray. 2. Trim the lamb of all its excess fat, then wash, pat dry and lay on a large board. Make slits all over the lamb with a small knife and push pieces of garlic into the slits. Put the lamb on the baking parchment in the roasting tray and add the rosemary sprigs. 3. Put the lemon juice, zest, mustard and honey into a small jug, whisk to combine, then add the olive oil in a thin, steady stream, whisking all the time. Finally, add all the chopped herbs. 4. Drizzle some of this mixture over one side of the lamb and rub it in so that it coats the meat well. Season generously with salt and pepper then turn the lamb over and do the same on the other side. 5. Wrap the lamb with the baking parchment to form a parcel and secure with kitchen string. Place the tray in the oven for 15 minutes, then reduce the heat to 160C/140C fan/ gas 3 and leave to cook for another 2½ hours. At the end of this time, take the parcel out of the oven, cut a slit down the length of the paper, pushing it back a little to reveal the meat. Baste with the juices, then increase the temperature to 180C/160C fan/ gas 4, return to the oven and cook for another 30 minutes. 6. Remove from the oven then transfer the slow-roasted lamb to a large, warm platter. Cover and let it rest for 10-15 minutes before carving. 7. Pass the juices from the tray through a strainer into a saucepan. Using a spoon remove any fat floating on top of the juices, then heat them to reduce (if needed) and pour into a jug to serve with the lamb. Buy the book with £8 off Our recipes are from Under the Olive Tree by Irini Tzortzoglou, which will be published by Headline on 23 July, price £25. To order a copy for £16.99 until 2 August go to whsmith.co.uk and enter the code YOUOLIVE at the checkout. Book number: 9781472271877. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved