Slow roasted Easter lamb recipe

• 2 kg (4.4lbs) shoulder of lamb
• 1 vegetable stock cube
• 3 tbsp olive oil
• 6 garlic cloves, unpeeled and halved
• 1 handful fresh thyme
• 1 handful fresh sage
• 1 handful fresh parsley
• 1 handful fresh rosemary
• 1 gravy pot

1. Pre-heat the oven to 170C.
2. Mix 1 tablespoon of olive oil with the vegetable stock cube and make into paste.
3. Rub the lamb shoulder with the paste.
4. Place the lamb in a shallow roasting pan.
5. Arrange the garlic around the meat.
6. Add herbs and drizzle with the remaining olive oil.
7. Roast for 2.53 hours.
8. Once cooked set aside and cover with aluminium foil to rest.
9. Pour the fat out of the roasting pan.
10. Add the gravy pot and 150ml of water to the pan, making sure to scrape the bottom.
11. Transfer to a saucepan, bring to the boil and reduce.
12. Stir in some fresh herbs and the lamb fat.
13. Serve the roast lamb with the gravy.

lamb, vegetable stock cube, olive oil, garlic, thyme, sage, handful fresh parsley, rosemary, gravy pot

Taken from www.lovefood.com/guide/recipes/27658/slow-roasted-easter-lamb-recipe (may not work)