Juicy fall apart lamb with the best gravy, super impressive and so easy.
The secret to tender lamb is slow cooking, so time is your friend.
Although this isn’t a ‘traditional’ roast dinner, we still eat it with all the Brit classics: roast potatoes, carrots, parsnips & LOTS of gravy. There is also rice and naan of course.
- Whole lamb shoulder, fat trimmed 2.3kg
- 5-6 garlic cloves
- 5 inch piece of ginger
- 1/3 cup, 80ml, veg oil
- 2 tbsp full fat yoghurt
- 5 tbsp salt
- 1 tsp black pepper
- 5 tbsp cumin powder
- 5 tbsp coriander powder
- 1 tsp garam masala
- 1-2 tbsp red chilli powder
- 1 tbsp red chilli flakes
- 1 tsp cayenne pepper
- 1/4 tsp red food colouring (optional)
- 1 tsp amchur powder (dried mango powder)
- Juice 1/2 a lemon
- 1 large onion, sliced
- 1 tsp butter
- 1 tbsp flour
- 1 tsp #Bisto gravy granules
To make the lamb:
- Peel & blitz together the ginger & garlic along with veg oil. Add it to a bowl with yoghurt, all the spices, food colouring & lemon juice.
- Use a knife to make deep incisions in the lamb (both sides) & slather on the marinade, make sure it’s well coated. Leave it in the fridge for min 6 hrs
- Preheat the oven to 190C/GAS MARK 5
- Add onion to your roasting tin. Place the lamb on top of an ovenproof grill rack & that on top of the tin.
- Add 3-4 cups of water to the bottom of the tin, this will help with the gravy. Cover the lamb with a double layer of foil & put it in the oven for 3.5 hrs
- Then, take it out the oven & remove the foil. Turn your oven to max, 245C/GAS MARK 9 & roast it for 20 more mins, until the skin is crispy & brown
- Take it out the oven & wrap the lamb in foil & let it rest for 20 mins. The lamb should be done
To make the gravy:
- Melt a tsp of butter over medium heat & whisk in flour. Sieve in the pan juices & add a tsp of gravy granules, give it a good mix & let it bubble down to your desired consistency