Slow-roast lamb, shallots & balsamic vinegar
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Serves:     people
Notes from Anna

If the juices seem too runny, strain them and mix 3 tablespoons to a smooth paste with 1 tablespoon of plain flour. Stir in the rest of the strained liquid and heat for a few minutes stirring continuously.



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  1. Rinse the meat under running water and pat dry with kitchen paper. Peel the shallots but leave them whole with the roots intact. Peel and crush the garlic. Wash the rosemary and laurel sprigs under running water. Prepare the stock according to packet instructions and stir in the tomato puree.
  2. PRE-HEAT OVEN TO 160˚C/140˚C FAN/GAS 3
  3. Coat the lamb with the flour . Warm the oil in a large pan, add the meat and brown on all sides over a medium heat. Remove the lamb and set aside.
  4. Add the butter to the oil and when it melts add the shallots and garlic clove. Cook over a medium heat until they became a nice golden colour, stirring frequently. Return the lamb to the pan.
  5. Pour the wine over the lamb and cook for a couple of minutes, then pour over the balsamic vinegar. After a minute or two add the tomato puree and stock, the rosemary and laurel sprigs.
  6. Transfer the lamb to an oven-proof dish or roasting tin, season with salt and black pepper and cover the dish with foil. Cook in the oven and for 2 hours and 45 minutes, turning the meat over a couple of times during cooking.
  7. Remove the lamb from the oven and leave it, covered, to rest in a warm place for at least 15 minutes.
  8. Serve with the shallots and the strained cooking juices. By the end of cooking, the juices in the roasting tin should have become dark, smooth and velvety, ready to pour over the meat.

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