slow cooked lamb

For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe

Slow-roast lamb with cinnamon, fennel & citrus

leg of lamb

orange

olive oil

tbsp clear honey

fennel seeds, ground cumin

garlic cloves, crushed

Put the lamb into a large food bag with all the juice and marinate overnight.

The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.

Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.

Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Slow-roast Persian lamb with pomegranate salad

pomegranate molasses

tsp cumin

lemon

garlic cloves,

onion, roughly chopped

shoulder of lamb, weighing about 1.6kg, lightly scored

pomegranates

parsley leaves

watercress

red onion, finely diced

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb.

Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.

Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

This slow cooked lamb will last in the fridge for up to 3 days, and is delicious served with tagine or added to wraps.

Slow-cooked lamb shoulder in chermoula yoghurt recipe

red onions, finely chopped

coriander leaves, chopped,

garlic cloves, thinly sliced

(15 grams) ginger, finely grated

(280 grams) natural yoghurt, plus extra to serve

2.8kg lamb shoulder,

Lebanese cucumbers, finely chopped

roma tomatoes, roughly chopped

Lime wedges & charred flatbread, to serve

tbs cumin

tbs coriander

cinnamon

tsp sweet paprika

tsp each chilli flakes, ground allspice, ground ginger & ground turmeric

tsp each cayenne pepper black peppercorns

Set and forget, and come home to this spiced Moroccan lamb and barley stew.

Slow-cooker Moroccan lamb and barley stew recipe

tbsp extra virgin olive oil

1.8kg lamb half leg roast, fat trimmed, cut into 3cm pieces

brown onions, halved, sliced

tsp coriander

Massel beef style liquid stock

bay leaf

harissa paste

pearl barley,

apricots

plain Greek-style yoghurt

tbsp finely chopped preserved lemon rind

green beans,

Toasted natural sliced almonds, to serve

parsley

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

A beautifully balanced, slow-cooked toddler meal - by combining iron-rich lamb with vitamin-C-rich veg, you’ll be optimising your child's ability to absorb iron

Weaning recipe: Slow-cooked lamb & veg with sweet potato & carrot mash

butter

onion

garlic

lamb shanks

carrots

celery

water stock

sweet potatoes

Heat oven to 160C/fan 140C/gas 3. Melt the butter in a big ovenproof casserole dish. Brown the lamb shank on all sides for a few minutes and then remove from the pan. Gently cook the onion for 7-8 mins until well softened, adding a little more butter if necessary. Add the garlic and cinnamon and cook for a further minute.

Return the lamb shank to the pan, along with the carrot and celery. Pour in the water or veg stock (bear in mind water is better for baby). Bring to the boil, then put on the lid and transfer to the oven. Cook for 2 - 2 1/2 hours until the lamb is very tender.

Meanwhile wrap the sweet potatoes in tin foil and roast in the oven for 45 mins to 1 hour until completely tender. Scoop out the insides and mash with a little butter. For baby, shred the meat into small pieces and serve with the soft vegetables and mash. Serve everyone else with a whole shank and some veg, spoon over a little of the cooking liquor and put a dollop of mash on the side.

The very essence of comfort food, it’s like a warm hug on a cold day. 

Tuscan lamb

1kg lamb shoulder,

onions, finely chopped

carrot, finely chopped

celery stalk, finely chopped

milliliters Chianti wine

tin chopped Italian plum tomatoes

chilli flakes

thyme leaves thyme

best black olives, pitted

Salt, black pepper

All-in-one pan roast lamb with an aromatic coating and ratatouille-style vegetables. Once it’s in the oven you can forget about it for 4 hours. Great for feeding a crowd because you can make it in advance and forget about it.

Mary Berry’s slow roast leg of lamb with ratatouille

leg of lamb,

tbsp chopped fresh thyme

paprika

onions,

red peppers, chopped into large pieces

tin chopped tomatoes

300 milliliters/½ pint beef or chicken stock

tbsp sun-dried tomato paste

bay leaves

tbsp honey

salt and black pepper

The slow-cooked leg of lamb recipe requires surprisingly little work for such spectacular, melt-in-your mouth results. Cumin, coriander and ginger bring great depth of flavour.

Slow-cooked curried leg of lamb

green cardamom pods

Rapeseed oil

tbsp chilli flakes

tbsp cumin

tbsp coriander

tsp turmeric

onions, finely sliced,

fresh ginger, grated

red chillies, sliced

red wine

milliliters lamb stock

sugar

2kg British lamb leg (bone in)

You’ll also need:

Heat the oven to 160ºC/140ºC fan/gas 3. Lightly bash the cardamon pods and cinnamon stick in a pestle and mortar to crack open/break up (or use the end of a rolling pin in a bowl). Heat a glug of oil in the casserole over a medium heat. Add the crushed spices and gently toast for 1-2 minutes until fragrant.

Add the chilli flakes, cumin, coriander and turmeric and toast for a minute, then add another glug of oil and the onions, garlic, ginger and fresh chillies. Gently fry for 5 minutes or so, stirring every now and then.

Pour in the red wine and simmer for a few minutes, then add the chopped tomatoes and stock. Simmer for 10 minutes, then add the sugar, taste and season with salt and pepper.

Put the lamb leg on top of the sauce and cover the tin or dish tightly with a double layer of foil. Cook for at least 4 hours, checking at the end of the cooking time to see how tender the lamb is, then cook for another 1-2 hours if you prefer. Let the lamb rest in the tin or dish for 30 minutes, loosely covered with foil.

Spoon off any excess fat from the surface of the curried sauce. Transfer the joint to a large board and pull off the meat from the bone using 2 large forks. Serve the meat with lots of the curried sauce and, if you like, steamed rice.

This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone

Three-hour shoulder of lamb

oregano

lamb

pearl onions

lamb stock

fresh peas

fresh broad beans

Little Gem lettuces

mint

Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.

Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.

This is all about slow cooking the lamb – if yours needs a little longer then leave it in the oven. The results will be so tender, it will be worth the extra time. The potatoes are cooked in the meat juices and drippings from the meat which adds tons of flavour as well as being much easier than roast potatoes.

Top 10 slow cooked lamb recipes from across the web

The most viewed slow cooked lamb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow-roast lamb with cinnamon, fenn...

Slow-roast Persian lamb with pomegr...

Slow-cooked lamb shoulder in chermo...

Slow-cooker Moroccan lamb and barle...

Weaning recipe: Slow-cooked lamb & ...

Tuscan lamb

Mary Berry’s slow roast leg of lamb...

Slow-cooked curried leg of lamb

Three-hour shoulder of lamb

Slow roast shoulder of lamb with sl...

Top 10 slow cooked lamb recipes from across the web

The most viewed slow cooked lamb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-roast lamb with cinnamon, fenn...

Slow-roast Persian lamb with pomegr...

Slow-cooked lamb shoulder in chermo...

Slow-cooker Moroccan lamb and barle...

Weaning recipe: Slow-cooked lamb & ...

Tuscan lamb

Mary Berry’s slow roast leg of lamb...

Slow-cooked curried leg of lamb

Three-hour shoulder of lamb

Slow roast shoulder of lamb with sl...

The most viewed slow cooked lamb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine