- 2kg boneless leg of lamb, butterflied at room temperature
- 4 cloves garlic, halved
- ¼ cup sherry vinegar
- 2 tbsp honey
- ¼ cup firmly packed brown sugar
- 1 tbsp tomato paste
- 2 tsp smoked paprika
- Lemon wedges, to serve
For the mojo verde:
- 1 long green chilli, seeds removed and chopped
- Parsley and coriander leaves, 1 cup each
- 1 small clove garlic
- 2 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- Preheat oven to 180°C (160°C fan forced). Using a small knife, cut 8 x 2cm-deep incisions into the lamb. Press the halved garlic clove into each one.
- Place the lamb in a deep roasting tray. Combine the vinegar, honey, sugar, tomato paste and paprika. Rub over the lamb, add 1½ cups water to the base of the pan. Cover with baking paper and foil and roast for 4 hours. Remove the foil and roast for a further 30 minutes, or until the lamb is golden and tender.
- Meanwhile, to make the mojo verde, combine green chilli, parsley, coriander, garlic and vinegar in a small blender or food processor; blend until smooth. Add the oil and blend to combine. Season with salt and pepper and serve with lemon wedges.
Lamb can be frozen whole, or shredded. Place in an airtight container or freezer bag and freeze for 2 months. Thaw in the refrigerator for 1-2 hours. Pour the pan juices into a small container and freeze separately. These are perfect to use when reheating the lamb to maintain moisture and add flavour.
For whole leg of lamb, place in a large baking tray with ½ cup water. Cover with foil and place in an oven preheated to 160°C (140°C fan forced) for 30 minutes or until heated through. For shredded lamb, reheat in the microwave (heating on high for 1-2-minute intervals, stirring until heated through). Or reheat in a small baking tray, covered with foil in a preheated 160°C (140°C fan forced) oven for 20 minutes, until heated through.
Mojo verde can be frozen in small airtight containers for 8 weeks. Cover with a thin layer of olive oil to avoid the sauce discolouring/keep its vibrant green colour. Thaw in the refrigerator and use within 2 days.
Use this slow-cooked lamb and mojo verde as the master recipe for irresistible lamb and manchego croquettes, or spiced lamb pancakes. Click images below for recipes: