This slow-roasted lamb is fall-apart tender, scented with garlic, cumin and thyme, and served with soft, caramelised quince that melts into the pan juices. It is a low-effort showstopper: most of the time is hands-off roasting, while the oven does the work.
Ingredients
- 2 kg (4.4 lb) lamb (shoulder works well)
- 4 garlic cloves
- 50 ml (3 tbsp) olive oil
- Salt, cumin, and thyme, to taste
- 1 quince
Instructions
- Crush the garlic with salt, cumin, thyme, and olive oil. Rub all over the lamb and arrange sliced quince around it.
- Wrap tightly in foil (in a roasting pan or on a sheet).
- Roast at 180 C (350 F) for 3 hours, then open the foil and roast 20-30 minutes more for a crisp crust.
Tips
Wrap the lamb very tightly so the steam stays inside; this is what makes the meat fall apart instead of drying out.
Let the lamb rest for 15-20 minutes before carving, and spoon the quince and pan juices over each serving.
For more slow-cooked comfort, try our Dimlama – Slow-Braised Beef with Vegetables and Juicy Beef Samosa Turnovers, and see Serious Eats for more slow-roasting inspiration.
Nutrition: Per 100 g: 116.3 kcal, protein 10.8 g, fat 8.7 g, carbs 2.3 g.