At a glance
This slow-roasted lamb is a labor of love that's worth the wait—you'll marinate the meat overnight with garlic, then roast it low and slow for about 10 hours total (mostly overnight), before crisping it up the next day. While the lamb does its thing, you'll roast golden potatoes and sauté tender mushrooms and vegetables with lemongrass to serve alongside the beautifully tender meat and its pan juices.
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Marinate the lamb
Clean the lamb and rub it all over with pressed garlic, then season with pepper and salt. Leave to marinate in the fridge overnight, or even up to 24 hours.
For this step
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Roast overnight the day before serving
Put the meat in to roast overnight, the day before serving. Roast at 90°C for about eight hours in a covered roasting dish. The next day, raise the temperature to 120°C and continue roasting for another one to two hours.
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Finish roasting until crisp
At this temperature, open the roasting dish occasionally and turn the meat. Toward the end of cooking, once the meat is beautifully tender, you can raise the temperature to 160°C for half an hour to finish it off until nicely crisp.
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