Slow roast lamb is one of our absolute favourite dishes, guaranteed to make us both go “mmmmm” every time it’s mentioned. It requires very little effort, is incredibly reliable, always excpetionally tasty, cheap and versatile. We spent the weekend with my mum and we know she’s a big fan too so quickly agreed that it would be the perfect offering for Easter lunch.
Not wanting to play it too safe, we took a bit of a gamble and used a different recipe. A Nigella recipe. I know she’s very popular but I don’t like her. I don’t like her recipes either so quite why I thought this was a good idea I’m not sure. In fairness to the finger-licking one, this actually turned out pretty well but a few small tweaks and it could have been brilliant. The general consensus was that, while it was rich and earthy and very savoury, it definitely needed something light and zingy at the end to freshen the whole thing: mint, capers and redcurrant jelly were all mentioned.
I can’t find the recipe online but I wouldn’t recommend it anyway. Use Jamie’s recipe instead and just add some beans and water at the same time you add the lamb.
Wow! That lamb looks amazing. I have to agree with you about Nigella too, I’ve always liked the sound of her recipes but quite a few of them have not worked out for me. Anyway, a bit of lemon and mint on that lamb and I reckon you are onto a winner! Well cooked, it looks really good.
Perfect for Easter, but I think I’d happily eat it any day of the year.
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Kerri…. I guess I won’t force you to like Nigella 🙁
But I sure like Jamie too!! He rocks. Ah, what a naked chef 😉
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