Slow Roast Lamb in Sloe Gin

Serves: 6 Prep Time: 10 minutes Cook Time: 2 hours 30 minutes

A great celebratory or weekend roast. A whole lamb leg or shoulder joint roasted with red onions and glazed with sloe gin.

Method

Preheat the oven to Gas mark 3, 160°C, 325°F.
Place the joint on a chopping board and make several slashes over the surface with a sharp knife (taking care not to cut the meat bands or butcher’s string). Season and stuff the mint into the slits.
Put the onions into the base of a large non-stick roasting tin, position the joint on top, drizzle with the olive oil then add the sloe gin. Cover with foil and cook in the oven for 2½-3 hours, basting occasionally.
During the last 30 minutes of the cooking time, remove the foil to allow the joint to brown.
Transfer the lamb to a warm plate, cover and allow to rest for 10 minutes. Meanwhile, remove any excess oil from the juices in the roasting tin, strain, and serve with the lamb, seasonal vegetables and roast potatoes.

Preheat the oven to Gas mark 3, 160°C, 325°F.
Place the joint on a chopping board and make several slashes over the surface with a sharp knife (taking care not to cut the meat bands or butcher’s string). Season and stuff the mint into the slits.
Put the onions into the base of a large non-stick roasting tin, position the joint on top, drizzle with the olive oil then add the sloe gin. Cover with foil and cook in the oven for 2½-3 hours, basting occasionally.
During the last 30 minutes of the cooking time, remove the foil to allow the joint to brown.
Transfer the lamb to a warm plate, cover and allow to rest for 10 minutes. Meanwhile, remove any excess oil from the juices in the roasting tin, strain, and serve with the lamb, seasonal vegetables and roast potatoes.

For a more informal dinner, serve the joint with the meat juices and a selection of breads and salads.

For a more informal dinner, serve the joint with the meat juices and a selection of breads and salads.