Slow Roasted Lamb

Slow Roasted Lamb mains This easy to make Slow Roasted Lamb recipe delivers fall-off the bone tender, melt-in your mouth lamb with super tender roast potatoes combined to give you a flavorful one pot meal Lamb recipes Slow Roasted Lamb lamb

This easy to make Slow Roasted Lamb recipe delivers fall-off the bone tender, melt-in your mouth lamb with super tender roast potatoes combined to give you a flavorful one pot meal. The perfect make ahead meal and comfort food to keep you well fed and cozy through the fall and winter but great for anytime of the year.

Slow Roasted Lamb

Slow Roasted Lamb Recipe Ingredients

  • VEGETABLE OIL: I usually use olive oil for the marinade and for the potatoes
  • LAMB: This recipe was made with a bone-in lamb leg or ou could do a lamb shoulder that is 2.3–2.8 kg (5–6 lb). I prefer this to boneless leg of lamb because bone in always has more flavor.
  • SPICES: I use a combination of fresh rosemary, fresh oregano, and dried oregano and of course salt and pepper. If you would like to add more spices or herbs you can - like a dash of paprika or some dried or fresh thyme
  • SHALLOTS & GARLIC: You will need shallots to cook with the potatoes and both shallots and garlic for the marinade. You can use red onions for the shallots if you wish.
  • WINE: I use white wine - anyone you have or like will work and it gives flavor to the pan juices. Skip if you prefer to make this with no wine.
  • POTATOES: I like to use Yukon gold potatoes but red potatoes or any waxy potatoes would be great too cause they stand up to the long roasting. Make sure to cut them into thick wedges as they have a long roasting time.
  • BROTH/STOCK: I like to use chicken broth for the bottom of the pan to keep the roast moist while it slowly roasts. You could use beef broth if you would like but I prefer the flavor of chicken broth with the lamb and potatoes. It may seem like a lot at first but once you crank up the heat a lot of it gets absorbed - but you will appreciate the extra pan juices cause they are delicious.
  • LEMON JUICE & LEMON ZEST: You will need the zest for the marinade and the juice for the pan juices
  • HONEY: Adds just a tiny bit of sweetness to the marinade. I just add a little bit - but you could add a bit more to taste if you prefer it a bit sweeter.
  • RED WINE VINEGAR: Adds some tang to the marinade and also helps tenderize the meat
  • MUSTARD: I use Dijon mustard for more intense flavor but you could use regular yellow mustard if you prefer for the marinade

Slow Roasted Lamb

How To Make Slow Roast Leg of Lamb Recipe

  1. PREPARE LAMB: Ensure lamb is room temperature then score lamb or make small slits all over with a sharp pairing knife.
  2. PREPARE MARINADE: Blend the marinade ingredients
  3. PREPARE THE VEGGIES: Slice them into thick wedges then toss with olive oil and salt and pepper
  4. SLOW ROAST LAMB WITH POTATOES: Place the lamb over the vegetables then cover tightly and slow roast until fall apart tender
  5. BROWN LAMB: Remove the lid then crank up the heat and really brown the lamb until nice and golden.
  6. SHRED LAMB: Remove lamb and shred with tongs if desired, serve with pan juices on the side or place back in pan and serve as a stew with the potatoes.
  7. SERVE: I like to serve the lamb with tzatziki, warm pitas, and a nice large horiatiki salad (Greek salad).

Slow Roasted Lamb

Got Leftover Slow Roasted Lamb? Here’s What To Do With It:

  • Leftover Roasted Lamb Gyros
  • Make tacos with it
  • Enjoy with eggs and toast
  • Make sandwiches with it
  • Toss it into soup
  • Toss it into salad
  • Top your pizza with it
  • Use it in a casserole, burritos, pasta bake or even shepherds pie
  • Toss it into pasta like my stroganoff

Slow Roasted Lamb

Roasted Lamb Storage, Make Ahead, & Freezing

  • STORAGE: Shredded lamb or lamb portions can be stored in the sauce or kept seperate in airtight containers in the fridge for 3-4 days. Reheat stovetop or in the microwave.
  • MAKE AHEAD: Of course this whole dish can be made 1-2 days ahead - like any stew the flavors just keep getting better as they sit. Store chilled in an airtight container. Reheat and serve. Marinating the lamb is a great thing to do ahead of time too. Make marinade, marinate lamb and store in a sealed bag or container in the fridge for 1-2 days. The longer the lamb marinates, the deeper the flavours will be!
  • FREEZING: Shredded lamb can be stored in the sauce or kept seperate in airtight freezer containers for up to 3-6 months. Thaw in fridge and reheat stovetop or in the microwave. The veggies will not freeze as well - their texture will be altered.
  • REHEATING: Reheat the lamb in the oven, stovetop or microwave with a bit of the pan juices (or stock) to keep the lamb moist.

Slow Roasted Lamb

More Low & Slow Recipe & Roast Lamb Recipes You Will Love:

Recipe

Servings: 6-8
Prep Time: 20 mins
Cook Time: 5 hrs
Non Active Time: 10 mins for resting

Ingredients

For the Potatoes

  • 8-10 medium size Yukon gold potatoes, peeled and cut into thick wedges
  • 4 shallots, peeled and halved (quartered if large)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Lamb

  • 2.5 kg (5½ lb) bone-in leg of lamb
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 shallot, peeled and rough chopped
  • 4 garlic cloves, smashed and peeled
  • 1 rosemary sprig, leaves picked
  • 1 small bunch of fresh oregano, leaves picked
  • 1 tablespoon dried oregano
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • ⅓ cup extra-virgin olive oil

For the Pan

  • 2 cups chicken stock
  • Juice of 1 large lemon, plus extra lemon wedges to serve
  • ¼ cup white wine

Directions

  1. Remove the lamb from the fridge approx 30-60 minutes before you want to cook it. It is important that the lamb is at room temperature before it goes in the oven. Cooking the lamb cold from the fridge will affect the cooking time and how evenly the chicken will cook as well.
  2. Preheat the oven to 350°F.
  3. Score lamb all over with a sharp paring knife. (optional)
  4. In a mini food chopper or blender - combine the salt, pepper, shallot, garlic, herbs, olive oil, mustard, honey, red wine vinegar, lemon zest and lemon juice, into a paste adding a little water if needed.
  5. Place the potatoes and shallots in a large roasting pan. Toss with the olive oil, salt and pepper.
  6. Place the lamb directly on top of the potatoes. Drizzle over the marinade and massage all over the lamb.
  7. Pour the chicken stock, lemon juice and white wine around the lamb over the veggies in dish. Do not pour it over the lamb - otherwise you will remove the marinade.
  8. Cover with a lid – or baking (parchment) paper followed by a double layer of foil – and roast for 4½-5 hours or until lamb pull apart easily. If the lamb isn’t yet tender, cover and continue cooking in 30-minute intervals until fork-tender.
  9. Carefully remove the lamb from oven (there will be lots of pan juices/liquid - that is normal). Remove lid or layers of covering and turn the heat to 475°F. Baste the lamb with the pan juices and carefully return the lamb to the oven, uncovered, and cook for 20 minutes, or until the lamb is deeply golden brown.
  10. Once done, remove the pan from oven and loosely cover the lamb with foil and allow to rest for 10 minutes before serving.
  11. Serve with the potatoes and pan juices.

Recipe Notes

  • If you would prefer your potatoes to have a little more colour on them after the lamb is nice and golden simply remove the lamb from pan carefully placing it on a platter loosely tented with foil (you could remove some of the pan juices too if you prefer or leave in pan) and return pan to oven and continue to cook the potatoes for 15-20 minute or until the edges are nice and golden and caramelized
  • I like to whiz up the marinade in a mini food chopper or my magic bullet but if you prefer to whisk it all together you can just mince or finely chop the garlic, fresh herbs, and shallot then whisk together in a medium size bowl.

Slow Roasted Lamb