Slow-Cooked Lamb with Garden Herbs

Method

1. 01

   Make the herb paste: strip the leaves from the rosemary, thyme and mint. Roughly chop and combine with the olive oil, lemon zest and juice, salt and a generous amount of black pepper.

2. 02

   Using a sharp knife, make about 20 deep incisions all over the lamb. Push a slice of garlic and a small pinch of herbs into each cut.

3. 03

   Rub the remaining herb paste all over the surface of the lamb. Cover and leave to marinate in the fridge for at least 2 hours, or overnight.

4. 04

   Remove the lamb from the fridge 1 hour before cooking. If using a BBQ, set it up for indirect cooking with the coals banked to one side. If using an oven, preheat to 160°C / 140°C fan / Gas 3.

5. 05

   Cook the lamb over indirect heat (or in the oven) for 2.5–3 hours until very tender and the internal temperature reaches 70°C for medium. Rest for at least 20 minutes before carving.

6. 06

   Serve with roasted vegetables, flatbreads and a yoghurt and mint sauce.