Time and again, when it’s time to make something out of lamb, I’m faced with a dilemma. How? At what temperature? Is there enough seasoning? This time, too, I was plagued by the same questions. But… this time, the meat turned out really good. Set aside some time, as the lamb should be in the oven for at least 3 hours. Here is slow-roasted lamb a’la Wösel.
What you will need to make slow-roasted lamb:
- 2 kg of lamb (bone-in)
- 100 ml water
- 2 garlic heads
- Fresh rosemary
Oil-vinegar-seasoning mixture:
- 2 tbsp. Extra Virgin Olive Oil
- 3 tbsp. Wösel Apple Cider Vinegar
- 1 tsp. chopped rosemary
- 5–1 tsp. strong mustard
- 2 tsp. salt-pepper
You will need an oven pot with a lid. If you do not have a lid, it is recommended that you use foil as a covering. The recipe has been prepared for 1.2 kg of bone-in meat.
First, you should remove excess fat from the meat and prepare an oil-vinegar-seasoning mixture with which to smear the meat. To prepare the mixture, add all of the seasonings to a smaller bowl. Transfer the meat to a baking dish and smear with the finished mixture. In addition to the amount indicated in the recipe, sprinkle some more salt and, if necessary, pepper onto the meat so that the meat is not left bland and flavours are brought to the fore. Leave the meat to marinate for a while.
Garlic gives the meat terrific flavour. Completely clean the skin from one garlic head and slice the cloves into approx. half-centimetre disks. Cut strips into the meat and hide the sliced garlic inside. For the second garlic head, separate the cloves of garlic from each other, but leave the cloves inside their skin and set them aside the baking dish next to the meat. If you remove the garlic cloves from their skin and bake in the oven for a long time, the result will be garlic porridge. So be sure to leave the skins around the cloves.
Before you place the meat into the oven for 3 hours, set 2–3 fresh sprigs of rosemary in a baking dish and pour a little water on the bottom of the oven pot. Meat cooking at low temperature (160 degrees) is soft and juicy. During cooking, you could occasionally baste the oven roast with the salty liquid that has formed. If you are not a fan of rosemary, then thyme will provide the slow-roasted lamb with good flavour as well.
