Hamdi Saidani Welcome to a great recipe from Jamie Oliver’s ‘Together’ cookbook! This is an easy way to make tasty lamb. We’ll slow-cook a lamb shoulder for about 5 hours to make it really tender. We’ll also use some white wine to make it even better. If you don’t have lamb shoulder, you can use lamb legs instead. Let’s get cooking!
Jamie Oliver 5 Hour Lamb Ingredients
- 6½-lb lamb shoulder, bone-in(You can use lamb leg too)
- 1 cup white wine
- 5 Merguez sausages (8 oz)
- 1 bunch of sage (¾ oz)
- 2 small fennel bulbs
- 2 red onions
- 8 oz sourdough bread
- 1 garlic bulb
- 2 tbsp all-purpose flour
- 1 tbsp blackberry or black currant jam
How To Make 5 Hour Lamb With White Wine
- Prep the Stuffing: Heat 2 tbsp of olive oil in a large roasting pan over medium-high heat. Squeeze the sausage meat into the pan and break it up. Add torn sage leaves. Add chopped fennel and onions. Cook until soft and caramelized. Add wine and let it evaporate. Season and add bread chunks. Let it cool.
- Prepare the Lamb: Lay the lamb flat and spread the cooled stuffing over it. Roll it up and tie it with strings. Place it in a pan with lamb bones and a garlic bulb. Refrigerate overnight.
- Roast the Lamb: Preheat the oven to 475°F. Place the lamb in the oven and reduce the heat to 300°F. Roast for 4 hours, basting every hour. Remove and let it rest covered for 1 hour.
- Make the Gravy: Skim the fat from the pan and heat it on the stove. Add flour and jam. Add water and let it simmer until it reaches your desired consistency. Strain and season.
- Serve: Remove the string from the lamb. Spoon any resting juices into the gravy. Serve with green sauce.
What To Serve With 5 Hour Lamb
For a 5-hour slow-roasted lamb, consider serving it with the following side dishes:
- Garlic Mashed Potatoes
- Roasted Vegetables (carrots, parsnips, and Brussels sprouts)
- Greek Salad
- Couscous with herbs
- Steamed Asparagus with lemon zest
- Freshly baked bread or dinner rolls
How To Store Leftovers
- Cool Down: Let the leftover lamb cool down to room temperature.
- Slice or Shred: Slice the remaining lamb into manageable pieces or shred it.
- Airtight Container: Place the lamb in an airtight container or wrap it tightly in aluminum foil.
- Refrigerate: Store the container in the fridge for up to 3-4 days.
- Freeze: For longer storage, you can also freeze the lamb. Just make sure to use it within 2-3 months. Thaw it in the fridge overnight.
How To Reheat Leftover 5-Hour Lamb
- Preheat your oven to 325°F (160°C).
- Place the lamb pieces in an oven-safe dish and add a little broth or water to keep it moist.
- Cover the dish with aluminum foil.
- Heat for 20-25 minutes or until it reaches your desired temperature.
White Wine Substitutions
For 1 cup of white wine, you can use 1 cup of chicken broth or apple juice. It keeps the flavor good without wine.
Try More Jamie Oliver Recipes:
- Jamie Oliver Devilled Kidneys
- Jamie Oliver Slow Cooker Lamb Tagine
- Jamie Oliver Leftover Lamb Curry
- Jamie Oliver Lamb Curry Slow Cooker
- Lamb Noisettes Recipe Jamie Oliver
Jamie Oliver 5 Hour Lamb With White Wine
Description
Welcome to a great recipe from Jamie Oliver’s ‘Together’ cookbook! This is an easy way to make tasty lamb. We’ll slow-cook a lamb shoulder for about 5 hours to make it really tender. We’ll also use some white wine to make it even better. If you don’t have lamb shoulder, you can use lamb legs instead. Let’s get cooking!
Jamie Oliver 5 Hour Lamb Ingredients
How To Make 5 Hour Lamb With White Wine
- Prep the Stuffing: Heat 2 tbsp of olive oil in a large roasting pan over medium-high heat. Squeeze the sausage meat into the pan and break it up. Add torn sage leaves. Add chopped fennel and onions. Cook until soft and caramelized. Add wine and let it evaporate. Season and add bread chunks. Let it cool.
- Prepare the Lamb: Lay the lamb flat and spread the cooled stuffing over it. Roll it up and tie it with strings. Place it in a pan with lamb bones and a garlic bulb. Refrigerate overnight.
- Roast the Lamb: Preheat the oven to 475°F. Place the lamb in the oven and reduce the heat to 300°F. Roast for 4 hours, basting every hour. Remove and let it rest covered for 1 hour.
- Make the Gravy: Skim the fat from the pan and heat it on the stove. Add flour and jam. Add water and let it simmer until it reaches your desired consistency. Strain and season.
- Serve: Remove the string from the lamb. Spoon any resting juices into the gravy. Serve with green sauce.
Notes
- To make it easier, ask your butcher to debone the lamb and break up the bones for you.
- If you’re using lamb legs, they’re usually easier to carve than a shoulder. Just follow the natural muscle lines with a sharp knife to get clean, even slices.
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