Incredible Slow-Roasted Lamb

Method

How to make Incredible Slow-Roasted Lamb

• Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
• Meanwhile, slash the fat side of the lamb all over with a sharp knife.
• Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
• Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
• Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
• Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
• As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
• Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
• Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
• Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
• Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
• Shred the lamb with forks to serve.

(Courtesy of Food.com)