The Wonderbag has an amazing way to make many cuts of meat moist and delicious. This roasted lamb is no exception! Add a side of steamed spinach or other seasonal vegetables to make a complete meal.
- 2lb/1kgs rolled, boneless shoulder of lamb
- 2 cloves garlic
- 2 sprigs, fresh flat leaf parsley, stems discarded
- 10 fresh mint leaves, stems discarded
- 10 fresh basil leaves, stems discarded
- 4 Tbsp olive oil
- 1 cup vegetable stock
- 1 ½lbs small, new potatoes
Remove the strings from the lamb and unroll it. Place it fat side down onto a cutting board. Place the garlic, parsley, mint leaves, basil, olive oil, salt and pepper into a food processor until it makes a coarse paste (alternatively use a mortar and pestle). Spread the paste over the meaty-side of the lamb. Re-roll the meat and tie with fresh cooking string.
Heat a 6 quart pot over high heat, add a tablespoon of olive oil and the lamb. Cook for 10 minutes, turning regularly until a rich golden color all over.
Add 1 cup of vegetable stock and the potatoes. Cover and bring to the boil, simmer gently for 15 minutes. Place the pot into your Wonderbag and seal for 4 hours until the meat is tender.
Serve the lamb cut into slices with the potatoes and any cooking juices spooned over.
Tip: If you like a thicker gravy with your roast, simply remove the cooked meat and potatoes from the pan and keep warm. Boil the remaining sauce vigorously until reduced to your liking.