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Slow-Roasted Spring Lamb With Broccolini Recipe,   2013-03-08
By thecoffeesnob
Ingredients
 
1 baby lamb

2 heads garlic, peeled

4 sprigs of rosemary, cut into 4 sections

1/4 cup olive oil

1 1/2 cup white wine or chicken stock

1 1/2 cup water

1 tbsp olive oil

2 bunches broccolini, separated into stalks

Freshly ground black pepper

Sea salt

How to make Slow-Roasted Spring Lamb with Broccolini

  1. Take lamb out of the fridge an hour before cooking to bring it to room temperature. Preheat oven to 160C. Make 16 small incisions all over the lamb, stuffing a clove of garlic and sprig of rosemary into each incision. Drizzle olive oil and season lamb with black pepper and sea salt. Place lamb on a large roasting pan. Pour white wine and water into pan. Cover pan snugly with aluminium foil and roast for four hours or till lamb is cooked through.
  2. Remove foil and return lamb back to oven, roasting for another 30 minutes till browned. Remove pan from oven and let lamb rest for 20 minutes before carving. Strain pan juices, if serving
  3. Meanwhile, thinly slice the remaining garlic cloves and set aside. Bring a large pot of water to boil. Blanch broccolini in boiling  water for about a minute. Heat olive oil in a pan over medium heat. Fry sliced garlic till fragrant before adding broccolini in and cooking for another minute. Serves 6
Key  Words
 
broccolini lamb roast
thecoffeesnob
Hi! I started my site as a way of combining my love for cooking and writing, as well as dabbling in a little bit of food photogr...
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