Full Recipe

Five Hour Lamb

5 Hour Lamb

Easter is a traditional time to eat lamb. In the Northern Hemisphere it’s about a celebration of Spring and new life after a long winter. We can’t claim that in New Zealand but I think it’s a good time to have lamb because I have a bit more free time to cook something slowly. This is another take on Seven Hour Lamb which I know many of you have tried from our book. If you’re cooking a large leg make it 7 hours. Use the best lamb you can find, preferably organic. The difference in taste is very noticeable.

Easter is a traditional time to eat lamb. In the Northern Hemisphere it’s about a celebration of Spring and new life after a long winter. We can’t claim that in New Zealand but I think it’s a good time to have lamb because I have a bit more free time to cook something slowly. This is another take on Seven Hour Lamb which I know many of you have tried from our book. If you’re cooking a large leg make it 7 hours. Use the best lamb you can find, preferably organic. The difference in taste is very noticeable.

  • Ingredients
  • 1 leg of lamb
  • 3-4 large onions, thinly sliced
  • 10-12 cloves of garlic, peeled and sliced
  • 1 large potato per person, peeled and cut into large cubes
  • ½ tsp caraway seeds
  • ½ tsp fennel seeds
  • 2 tsps cumin seeds
  • 2 tsps coriander seeds
  • ¼ tsp cayenne (optional)
  • 1 tsp Spanish paprika
  • 2 tsp sumac
  • 2 tsps pomegranate molasses (optional)
  • 2-3 stalks of fresh rosemary
  • 2-3 sprigs of fresh thyme
  • Olive oil
  • White wine
  • Salt and pepper

Method

Toast the caraway, fennel, cumin and coriander seeds in a small frying pan for 1-2 minutes. Grind in a pestle and mortar. If you don’t have all these substitute ground cumin, coriander and fennel or leave them out altogether. Place all in a small bowl with the cayenne, paprika and sumac. Mix with a little olive oil and if using, the pomegranate molasses.

Place the sliced onions and garlic in an oven proof dish. With a sharp knife make a few slits in the lamb and rub with the spice mix particularly pushing it into the slits.

Put the lamb on top of the onions and add the fresh herbs. Add about 2 glasses of wine and season. Sprinkle with a little salt.

Cover and place in your oven or under the BBQ preheated to 150°C. Check after 2 hours to see that there’s enough liquid. If not, add more wine. An hour and half before the lamb is ready, add the potatoes. Season. Turn them gently after ¾ hour and add more wine or some water as the potatoes will absorb some of the liquid.

Once ready the lamb will fall off the bone. Serve with a green vegetable or salad.