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Slow Roast Lamb with Baby Carrots and Caper Cream

Serves: 8
Prep Time: 20 minutes
Cook Time: 4 hours

Ingredients

  • 1.7 – 1.9kg piece lamb
  • 20 capers
  • 5 garlic cloves, halved lengthways
  • Good handful rosemary
  • Olive oil
  • 500g baby carrots (weight with tops removed), sliced in two lengthways
  • 2 onions, cut into wedges

CAPER CREAM

  • 1 ½ cups cream
  • 2 tablespoons capers
  • 2 cloves garlic
  • 20g butter, chilled, cubed

    Method:

    Pre-heat the oven to 160°C and put the lamb into a large roasting dish.

    Using a sharp paring knife cut 10 incisions into the top of the lamb. Into each incision add 2 capers, ½ clove garlic and a sprig of rosemary. Rub generously with olive oil and season generously with sea salt and freshly ground black pepper. Scatter the baby carrots and onions around the lamb in the roasting dish.

    Pour ½ cup water into the roasting dish, cover securely with tinfoil and roast for 3 hours.

    Remove the tin foil and roast for a further 1 hour until the meat is very tender and golden brown. Remove from the oven, lightly cover then rest for 10 minutes before carving and serving with the caper cream.

    Put the cream, capers and garlic into a heavy-bottomed saucepan, bring to the boil then reduce the heat and simmer for 15 minutes or so or until the liquid has reduced by roughly half.

    Remove from the heat then use a stick blender to blend in the butter cube-by-cube until a thick creamy sauce is formed. Season with freshly ground black pepper and pour into a hot jug.