Roasting food is an excellent idea yielding excellent results with truly minimal effort, provided you have the time to do so. Juicy tender meat literally falling off the bone, with caramelized and charred bits around the sides, followed by an explosion of comforting flavors is that this recipe promises, and indeed delivers. Making sure you have about five hours of doing almost nothing before you need to serve this lamb is necessary; the lamb is baked at a low temperature for several hours is key to the amazing results. The sweet chili sauce will make the lamb seem like it’s so complex and time consuming with a long list of secret ingredients. The prefect accompaniments would be some sort of baked potato casserole and sauteed broccoli.
2x800g shoulder of lamb
1 Tbsp herbes de Provence
1/4 cup olive oil
2 tsp salt & pepper
1 cup water
4-5 cloves of garlic (peeled)
1 cup sweet chilli sauce
Preheat your oven to 300F.
Put the lamb in a baking dish, sprinkle with herbes de Provence, salt, pepper, and olive oil.
Scatter the garlic cloves around the lamb.
Pour the cup of water into the bottom of the dish, cover the whole lot tightly and bake for three hours.
After 3 hours, uncover and cover as well you can the entire surface with the sweet chilli sauce.
Return to the oven uncovered and bake for 90 minutes more.
If it needs a little crisping, leave it for an additional 30 minutes.
Transfer the lamb to the serving dish and allow to rest for about 10 minutes.
Meanwhile, skim the fat off the gravy and pour it into a boat to be serve alongside the meat.
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