Slow-Roasted Spring Lamb with Broccolini Recipe from InterMarche Universel

Slow-Roasted Spring Lamb with Broccolini Recipe

Cook Time: 5 hours


Servings: 6


  • 1 baby lamb, at room temperature
  • 2 heads garlic, peeled
  • 4 sprigs rosemary, cut into 4 sections
  • 1/4 cup olive oil
  • 1 1/2 cup  white wine (or chicken stock)
  • 1 1/2 cup water
  • 1 tbsp olive oil
  • 2 bunches broccolini, separated into stalks
  •   freshly ground black pepper
  •   sea salt



  1. Preheat oven to 160*C.
  2. Make 16 small incisions in the lamb, stuffing a clove of garlic and sprig of rosemary into each incision.
  3. Drizzle olive oil and season lamb with black pepper and sea salt.
  4. Place lamb on a large roasting pan. Pour white wine and water into pan. Cover pan snugly with aluminium foil.
  5. Roast for 4 hours, until lamb is cooked through.
  6. Remove from oven, remove foil and replace in oven. Roast for another 30 minutes, until browned.
  7. Remove pan from oven and let lamb rest for 20 minutes before carving. Strain pan juices.


  1. Meanwhile, thinly slice the remaining garlic cloves and set aside.
  2. Bring a large pot of water to boil.
  3. Blanch broccolini in boiling water, about a minute.
  4. Heat olive oil in a pan over medium heat.
  5. Fry sliced garlic until fragrant.
  6. Add broccolini in, cook for another minute.



Olive oil

Chicken stock

Black pepper

White wine


Sea salt


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