To make the Slow Roasted Cherry Tomatoes & Arugula:
Preheat
n a pan and add lamb cook until browned all over
season well. Massage mixture into lamb. Marinate a minimum 2 hours
o 350\u00b0F. Dust the lamb in seasoned flour; shake away
egrees F.
Rub the lamb all over with olive oil
ven to 350\u00b0F. Season lamb.
Heat oil in a
Preheat oven to 325\u00b0F.
Rub lamb with 1 tsp oil. Season well. Sprinkle with oregano. Place in a roasting pan. Pour 1 cup water and vinegar around lamb. Cover tightly with foil and roast for 1 hour 30 mins.
Meanwhile, toss together remaining ingredients. Season well. Arrange around lamb, replace foil and cook for another 1 hour 30 mins.
To serve, transfer lamb to a platter, cover loosely with foil and let rest for 10 mins. Return vegetables to oven. Cut meat into chunks and serve with vegetables and garlic cloves.
o 250\u00b0F.
Rub lamb with 1/2 tbsp oil
roasting pan; place the lamb on top.
Use a
Preheat a large cast iron camping Dutch oven.
Place lamb and rosemary in camp oven. Pour oil and stock over lamb and season. Cook, covered, for 1 hour 30 mins.
Add squash, potatoes, garlic and 2 cups water to camp oven. Cook, covered, for another 1 hour 30 mins, or until lamb is cooked through.
For the lamb shoulder:
Preheat the oven
s caramelized.
Remove the lamb from the pan and cover
he fat side of the lamb all over with a sharp
hird.
Pour over the lamb, spreading the vegetables over, but
he fat layer of the lamb at about 1\" (2.5cm
om). I will add my recipe for this later.
In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water.
Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.
00b0F. Using kitchen string, tie lamb at 1 inch intervals to
.\tSalt and pepper the lamb and set aside for 20
pierce 12 cuts into lamb; press garlic and oregano