Slooooow-roasted lamb.

I love lamb, we had it as the meal at our wedding, in fact my wish for lamb may have been one of the reasons for choosing an Easter wedding!
I found a lovely organic leg of lamb in the supermarket reduced section on Monday and wanted to cook it for dinner on Tuesday. The problem is that The Boy teaches an evening class on a Tuesday night and can be home any time between nine and ten. I usually like my lamb pink but knew there was no way I could get my timings right under those circumstances. Solution- slow roasted lamb.

* Pre-heat the oven to gas mark 3, 170C.
* Seal the lamb on the top of the stove to give it a nice brown colour. I use a touch of olive oil and a frying pan, but you could use your roasting tray.
* Remove the lamb and place it on a bed of herbs and flavourings. I used fresh thyme from the garden and cloves of garlic still in their "paper" but shallots, oregano, carrot, and any other strong flavours would work.
*Season the meat- I always use Maldon Sea Salt.
* Cover the joint in tin foil. The foil does not need to be tight to the meat but it MUST be completely sealed so that the meat does not dry out.
* Leave to cook for 4 hours. You can completely ignore it for that time. If you want to you can turn down the heat after 3 hours and cook it on Gas Mark 1/140C for between 3 and 8 hours!

I love the fact you can leave this for so long without any attention as that completely frees you up to do anything else you need to do like preparing cold starters and accompanying dishes. I'm going to serve this the next time I have friends to dinner. It's also a dream to serve as you don't have to worry about carving, it just falls to pieces. If I were ever to go on Come Dine With Me this is what I'd make!