St George's Day Lamb with Paprika Crust
My festive slow-cooked lamb recipe delivers the most succulent and delicious roast with beautiful sweet and smoky flavours and a lovely crust.
Equipment
- a medium-size deep roasting pan with a lid
Ingredients
- 1.8 kg lamb shoulder
- 3 tablespoons sweet paprika
- 2 tablespoons flour
- 1/2 cup oil cooking or olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup good quality beer or light ale
Instructions
- Take the meat out of the fridge one hour before roasting it to allow tme to get to room temperature. Remove the fat, then rub the piece of meat with salt and freshly ground black pepper.
- In a medium-sized bowl, mix the sweet paprika, flour and oil. Whisk to blend the ingredients into a paste.
- Rub the meat generously with the paste generously. Place it in your roasting dish. Cover the dish with cooking foil or a lid and let the meat absorb the flavours for at least 30 minutes. Meanwhile, preheat the oven to 220°C/428°F.
- Fill 1/3 of the roasting dish with beer and cover the dish with the foil or a lid. Place the roasting dish with the meat in the middle of the oven and reduce the heat to 170°C/338°F. Roast the meat for 2 hours and 20 minutes or if the pice of lamb is smaller or larger follow the instructions on the packaging. Remove the kitchen foil/lid for the last 15-20 minutes of roasting the lamb to brown it on the outside. Take the meat out of the oven. Cover the cooked lamb with lid or foil and let it rest for 15 minutes, then serve.
- This fantastic roasted lamb is best served with sautéed potato thins and a fresh salad.