Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb
This is super simple, but you need to be patient and cook it low and slow. The upside, you can spend more time on your PlayStation whilst it cooks – or if your partner is around, play with them instead. Whack the oven on 140 degrees – yup, loooooowwwwwww.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
3 1/2hours 3hours
Servings Prep Time
4people 10minutes
Cook Time Passive Time
3 1/2hours 3hours
Ingredients
  • 1rolled shoulder of British lambunwrap it, cut the strings and unroll the lamb in to a flap
  • 1good glug rape seed oilget the good stuff, Cotswold Gold
  • 1massive pinch sea salt flakesMaldon and you know it
  • 8sprigs rosemarygot this from my garden, everyone needs a Rosemary bush
  • 1bulb of garliccut in half around the equator
  • 1pinch ground black pepper
Instructions
  1. Grab a roasting tin and lob yer flap in.
  2. Get the oil and sprinkle liberally over the lamb, rub it all over.
  3. Grab a generous pinch of salt and throw it all over, rub it on both side.
  4. Get four of the eight sprigs of Rosemary and cover them in oil too and throw on top of the lamb
  5. Add garlic, sprinkle with a little oil – don’t worry about the salt.
  6. Put it in the oven (140 degrees for a fan), it’ll be in there for 3 and half hours – set a timer to enable you to check it every hour or so, just to check it’s OK and nothing is catching.
  7. When done, remove the cooked rosemary and add the other 4 sprigs. Cover with tin foil and leave it for about 20 minutes to rest – it doesn’t need to rest that much.
  8. Grab a nice wooden board and slice it up in to steak sized chunks, serve straight away.
  9. Thank you Great Britain United Kingdom of Great Britain and Northern Ireland
Recipe Notes