Food The Main Event

Jamie Oliver-Inspired SUBLIME Four Hour Lamb…

April 23, 2014
4 Hour Lamb

(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

I love roasting because you can give it love, get it in the oven and go and play with the kids or whatever you’ve got to do, and then hours later you’ve got a lovely dinner. (Jamie Oliver)

This slow cooked lamb dish makes me think of my Dad. Not for him lamb cooked ‘pink’. He likes it falling off the bone, thank you very much.

And so, this lamb does just that. Cooked long and slow in its own juices. Simply flavoured with two of lamb’s all-time best accompanying flavours – garlic and rosemary.

Four Hour Lamb

Less than 5 minutes prep’ before your lamb goes in the oven…
(image by TSL)

It’s about the easiest thing in the world to prepare. I’m not kidding when I tell you it is an absolute doddle. But, what you end up with is the most unctuous, falling-off-the-bone juiciness that you’ll wonder why you haven’t slow-cooked a leg of lamb before.

If you are not a cook, and you make this when you’re having friends over for a meal, they’ll think you’re Julia Child in the making. Truly. It’s THAT good.

And, if you’re feeling experimental, you could even cook it on your barbecue…

When we go on our weekly pilgrimage to the farmers market, we have recently been in the habit of picking up a rack of pork from the lovely people at Linga Longa. Their pork is so very, very good, it has fast become a staple here at Casa TSL. So, you can imagine our disappointment when last week they had run out. Clearly we are not the only Linga Longa fans in Sydney… A little bit further down the way we found the Mirool Creek Lamb stand. Now I’ve written about the fab’ lamb on offer from Mirool Creek before. Only last time, it was a speedy butterflied lamb.

This lamb recipe is different. This is the kind of dish that fills your home with smells that remind you of your childhood. And then, you are left with lovely lamb to throw into tomorrow’s hash or salad or shepherd’s pie.

We served ours with roasted pumpkin, more garlic and broccoli. Yum!

Jamie Oliver Inspired SUBLIME Four Hour Lamb

  • Servings: 6
  • Difficulty: Couldn't be easier
  • Print
(Image by TSL)

(Image by TSL)

Ingredients

1 x 2 kilo leg of best quality, happy & hormone free lamb (approximately)
1 x bunch fresh rosemary
8 x cloves of garlic, unpeeled
1 x Tablespoon fat (I used beef tallow)
sea salt and freshly ground black pepper (omit pepper for AIP elimination)
1 x Tablespoon Tapioca starch/Arrowroot powder (If you’re not on AIP, use your preferred flour)
375 ml bone broth (or stock)
1 x bunch fresh mint, finely chopped
2 x Tablespoons red wine vinegar

Method

1. Heat your oven to 220°C/425°F.

2. Lay your leg of lamb on a cutting board and score the fat across the top.

3. Lay half the sprigs of rosemary and four of the unpeeled garlic cloves in the bottom of a high sided roasting dish. My lamb fit nicely into my Le Creuset, so I used that. Place your leg of lamb on top.

4. Melt your fat and drizzle over the scored fat of your meat. Generously season with salt and pepper. Place the remaining rosemary and unpeeled garlic cloves on top of the meat.

5. Cover your roasting dish – either with a lid or firmly with foil and pop it into the oven. As soon as you close the oven door, reduce the heat to 160°C/320°F.

6. Walk away for four hours and let the meat, garlic and rosemary work their magic.

7. Remove the lamb from the roasting dish and onto a carving board. Cover with foil and allow to rest.

8. Discard the rosemary stalks. Squish the garlic cloves to remove the flesh Discard the skins. Put the dish on the stove over a medium heat.

9. Mix the starch with a little bone broth and add to your roasting pan. Allow to bubble for a minute.

10. Add the rest of the bone broth, making sure you scrape all the meaty bits off the bottom with a wooden spoon. Turn the heat down and allow to simmer for a few minutes.

11. While the gravy is cooking, shred the lamb with two forks.

12. Add the chopped mint and red wine vinegar to your sauce. Taste for seasoning. Serve!

E N J O Y !

This recipe is featured over at the Phoenix Helix AIP Recipe Roundtable.

You Might Also Like

  • kirsty warman April 23, 2014 at 7:35 am

    Delicious, a slowly cooked lamb is a favourite in our casa too!

    • This Sydney Life April 23, 2014 at 10:13 am

      Kirsty – it’s more popular than I realised here. I seem to be repeating myself when it comes to yummy lamb dishes. Maybe its the Kiwi in me…?

  • The Wanderlust Gene April 23, 2014 at 10:06 am

    Too yum …! I think I’ll have to adapt it to shanks otherwise how can I last till I have a dinner for 6?

  • Erin April 24, 2014 at 5:20 pm

    Seriously. I *need* lamb 🙁 This sounds AMAZING!

    • This Sydney Life April 25, 2014 at 6:38 am

      Erin – my Dad informs me this is now his ‘signature dish’. This one’s a winner.

  • petra8paleo April 25, 2014 at 10:12 pm

    I love the idea of putting the rosemary in the bottom of the pan & laying the lamb on top. I think I’ll try this this weekend!

    • This Sydney Life April 30, 2014 at 9:54 am

      Petra – for such a simple recipe, I reckon the results are amazing.

      Did you manage to try it over the weekend?

  • The Galloping Gourmet’s Trans-Tasman Root Vegetable Soup Competition… | This Sydney Life April 29, 2014 at 7:02 am

    […] often tries my recipes and gives me his verdict. He’s a pretty fab’ Dad, really. My four-hour lamb is now his ‘new signature dish’! Dad and I compare notes on our Healthy Ice […]

  • A Week of AIP-Friendly Breakfasts (a Photo Montage!) | This Sydney Life August 5, 2014 at 7:01 am

    […] it’s made from last night’s leftover slow cooked meal. Our current favourite is the Jamie Oliver Inspired Four Hour Lamb. I’ve worked out I can fit two shoulders of lamb into my le Creuset and this gives us […]

  • Easy-Peasy Lemon-Squeezey Slow Cooked Pork Neck | This Sydney Life October 21, 2014 at 7:03 am

    […] recipe we have on highest rotation here at Casa TSL is my Jamie Oliver Inspired Four Hour Lamb. Only now, instead of a leg, I usually pick up a couple of shoulders and slow cook them together, […]

  • Make Cooking Your (Next) Hobby | This Sydney Life March 13, 2015 at 7:01 am

    […] If you’re not a cook, start slow. Start easy. Make some bone broth. Make a frittata. Make a Jamie Oliver Inspired Four Hour Lamb (If you leave off making the gravy, it only has 3 […]

  • CRACKING Cauliflower Tortillas | This Sydney Life March 16, 2015 at 7:01 am

    […] actually a toss-up whether my slow cooked pork neck or four-hour lamb recipe is LM’s absolute favourite. Either way, we seem to rotate them week-about here at Casa […]

  • Essentials: Roasted Vegetables (AIP-friendly) – joannafrankham.com May 20, 2015 at 2:50 pm

    […] protein hasn’t been devoured – like Easy Peasy Lemon Squeezey Slow Cooked Pork Neck or Jamie Oliver Inspired Sublime Four Hour Lamb – mixed with roasted veggies and bone broth gravy and some fermented […]

  • O is for Oca! Orange and Honey Glazed New Zealand Yams – joannafrankham.com July 28, 2015 at 7:02 am

    […] they are traditionally served with roast lamb – another Kiwi favourite. As I was making my Jamie Oliver-Inspired Four Hour Lamb over the weekend, I thought some wee yams would be just the right […]

  • LAMB-tastic Shepherd’s Pie with Crispy Leeks – joannafrankham.com August 20, 2015 at 3:31 pm

    […] past Saturday night, for the second and final Bledisloe test, I went for the safe option. I made my Jamie Oliver Inspired SUBLIME Four Hour Lamb. It’s a favourite around […]

  • Comfort Food: 40+ AIP-Friendly Recipes! - Gutsy By Nature November 15, 2015 at 1:35 pm

    […] (her words, not mine – but I agree!) Herbed Slow-Cooked Lamb Shanks, a Jamie Oliver-inspired Four Hour Lamb, and another take on the ever popular Shepherd’s […]

  • David’s BEST-Loved Balsamic Rainbow Chard (AIP/Paleo) – joannafrankham.com June 30, 2016 at 10:46 am

    […] eat this baby with all manner of protein – it partners really well with leftover slow cooked lamb or pork, and a little roasted sweet potato. David's BEST-Loved Balsamic Swiss Chard (AIP/Paleo) […]

  • AIP Reset Checklist – joannafrankham.com September 2, 2016 at 7:02 am

    […] easy-peasy Jamie Oliver-Inspired SUBLIME Slow Cooked Lamb with a batch of Essentials Roasted Vegetables also provides the base for a LAMB-tastic […]

  • Free Cookbook!

    Sign up for my newsletter and receive an ebook featuring some of my most popular recipes when you subscribe!

    Sign Up Here