I had an organic Karoo lamb shoulder to cook the other day and decided to make slow roast lamb – only the best way to cook lamb!

First I made a mint pesto by blitzing together mint, lemon juice, garlic and olive oil.

I browned the lamb and then smeared it with the mint pesto. In the pan, around the lamb, I put onions and fresh tomatoes. I added a small amount of water, just in case anything wanted to stick, and covered it all in foil.

In the oven at 170C for about 3 1/2 hours and the lamb was moist but falling off the bone.

I took the meat from the pan to rest and blitzed the remains of the tomato and onion and lamb juices to make an amazingly delicious gravy

Yum yum

and #whole30 compliant

lamb

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