If you’re after an Easter recipe that’s tried, tested and guaranteed to please every guest you’ve got coming this year, give this slow cooker lamb idea a go and you’ll not be disappointed. Using honey and camomile to flavour this tender meat, the lamb is roasted in the oven to bring out all those gorgeous juices.
HOW TO MAKE 5-HOUR SHOULDER OF LAMB WITH CAMOMILE AND HONEY
Method
- Heat the oven to 140 C, 120 C fan, 275 F, gas 1. Place 3 sprigs of each herb and half the camomile on the bottom of a roasting tin, season the lamb and sit it on top. Drizzle over half the honey and top with the remaining herbs and camomile, then pour in the stock. Cover the tin completely with a loose tent of foil, ensuring there's room over the top of the lamb, for air to circulate.
- Cook the lamb in the oven for 4 hours 30 minutes, then remove the foil, brush the herbs off the top and drizzle with the remaining honey. Increase the oven to 180 C, 160 C fan, 350 F, gas 4, then cook for another 30 minutes uncovered, until the skin is golden brown and blistering. Remove and rest on a board for 10 minutes. Meanwhile, strain and skim the fat off the pan juices, and serve spooned over the lamb, which should pull away easily from the bone with 2 forks.
- Serve with roast potatoes and spring greens.
Ingredients
- 6 sprigs each rosemary, mint, thyme
- 3tbsp camomile flowers
- 1 shoulder lamb (around 1.6kg/3½lb)
- 6tbsp honey
- 500ml (18fl oz) hot chicken stock
Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.
Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.