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| 7 Hour Slow Roasted Lamb |
Last week, we had a houseguest. Our friend Olivier came to visit from Poitiers, France.
Upon his arrival, I made a Marinated Lamb Roast for dinner and while enjoying our meal, Olivier spoke of his family's lamb roast recipe.
Imagine, a family recipe from France! Can this get any better? It was such a neat idea that I asked Olivier if he would make this for us prior to his return home so I could share his recipe on my blog. He agreed and also shared his family's ratatouille recipe which I'll also be sharing on my blog ;)
Imagine, a family recipe from France! Can this get any better? It was such a neat idea that I asked Olivier if he would make this for us prior to his return home so I could share his recipe on my blog. He agreed and also shared his family's ratatouille recipe which I'll also be sharing on my blog ;)
This recipe took 7 hours to roast the lamb at a very low temperature, however, the end result was ever so worth the time and because of the low temperature, the house never got extremely hot. The meat was so tender, full of flavour and delicious. Preparation was very quick and all he had to do is turn the lamb upon each hour and slowly raise the heat.
INGREDIENTS:
Lamb Roast
Salt & Pepper
7 cloves of Garlic
Olive Oil
Woowww...wonderful cooking..I love tis...THis will be a great meal for my guests..thanks for sharing Ellen..
ReplyDeleteWow, I have never cooked anything for that long. It definitely looks worth the time and the hot house, yum!!
ReplyDeleteMy mother would go crazy if she saw this recipe. She just adores lamb :D
ReplyDeleteThe Meat is so succulent cooking it this way.. Delicious..
ReplyDeleteThis is so beautiful! I bet it tasted just as great as it looked.
ReplyDeleteRiquisimo, cuanto mas lento se cocina, mejor sale y mas jugoso.
ReplyDeleteMy hubby is a huge fan of lamb...what a unique recipe. I must try it!!!
ReplyDeleteThis looks so tasty. I love slow cooking so I should remember this one!
ReplyDeleteThis lamb roast reminds me of my mom's roast. She also use to insert cloves of garlic into the meat (french influence in Morocco)with the addition of some other spices...c'est presque la meme chose:). Maybe I should share my mom's recipe on my blog...soon.Meriem
ReplyDeletethis looks so delicious and comforting. i love lamb but we save it for very special occasions.
ReplyDeleteYum! I've never cooked lamb but, this looks so delicious that I want to try! I love how easy the prep is too! Great recipe Oliver!!
ReplyDeletewow I wish I had house guests like this! :) that juice alone would make fantastic gravy!
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