This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!
So here's my really easy slow-cooked lamb shoulder. It's a handful of simple ingredients and flavors, roasted at a lower temperature in the oven for a few hours until it's melt-in-your-mouth tender!
A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.
Garlic Roasted Rack of Lamb with Butter Sauce – Tender, flavorful, and super easy to make! This Garlic Roasted Rack of Lamb is the most elegant family holiday dinner. This oven-roasted rack o…
A perfectly roasted boneless leg of lamb is a beautiful meal to serve for Easter, special occasions, and holidays. With this simple recipe, you can present an elegant cut of meat that’s tender and juicy with mouthwatering flavors of rosemary and garlic. If this is your first time making lamb, it won’t be your last!
Garlic Roasted Rack of Lamb with Butter Sauce – Tender, flavorful, and super easy to make! This Garlic Roasted Rack of Lamb is the most elegant family holiday dinner. This oven-roasted rack o…
Would you like to make the most amazing lamb roast ever? This rosemary garlic and honey slow-cooked lamb shoulder is what you're looking for. Succulent, fall-apart meat on the inside, crispy browned on the outside and with the most delicious, caramelised pan sauce. This lamb recipe is perfect for weekends, Christmas, Easter or Thanksgiving.
Easter is just around the corner and there's nothing more impressive on your dinner table than a beautiful Lamb Roast. Today, I'm using a Boneless Lamb Leg and I'll show you step by step just how easy it can be to make fall apart tender lamb.
This is the ultimate recipe for making slow roast lamb. It's actually super easy and the key is in the choice of joint. I have my own special rub technique which creates a gorgeous rich chewy bark on the outside, in contrast to the succulent melting lamb inside the joint.
Experience the sublime flavors of a premium Roast Leg of Lamb, expertly crafted with succulent lamb, aromatic garlic, fragrant rosemary, and rich olive oil. This easy-to-follow recipe ensures a delightful dining experience, demanding just 20 minutes for preparation and achieving perfection after 4.5 hours of cooking. Ideal for serving a party of 6.
This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!
Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Don't be intimidated, it's simple and no more difficult to make than gravy!This is an excellent make-ahead recipe for gatherings. Why? Because you can make up to 4 shoulders in one standard oven. And the room for error is also almost nil; it's almost entirely hands-off cooking that magically takes care of itself overnight. Most importantly, the meat is so juicy it reheats 100% perfectly. I cook it overnight and reheat to serve that evening.About scaling up: 2 shoulders can be cooked in one large pan with no change to cook time. 4 shoulders (2 lambs in 2 pans, on 2 shelves) takes about 14 to 15 hours.
Gordon Ramsay's recipe for roasted lamb leg is pretty simple. Just rub the lamb with oil, salt, pepper, garlic, and rosemary. Then, roast it for an hour and it's ready.
Recipe video above. A very forgiving, very easy way to roast a leg of lamb, where the meat is slow-cooked until it's tender enough to pull it off the bone with tongs. It is not the blushing pink flesh carving sort (use this traditional Roast Lamb recipe if that's what you're after). Lamb leg is lean, so to slow cook it's best to partially submerge in a flavoured liquid which keeps the flesh moist plus infuses with flavour. I'm using garlic and rosemary in this recipe - classic lamb flavours!**IMPORTANT**: Lamb leg is lean so it should only be cooked for 1.5 hours until blushing pink & juicy (per this traditional Roast Lamb recipe) or slow cooked for 4.5 hrs until fall apart (this recipe). Anything in between is tough and not nice! For more roast lamb recipes, browse the recipe collection.
Slow Cooked Pulled Lamb Shoulder will give you moist, tender, pull apart lamb that is so soft it shreds with just two forks.
Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.
This Greek Slow Roasted Lamb is a delicious slow roasted, fall off the bone lamb that is packed full of yummy Greek flavors.
There are many ways to roast a lamb. But really, there's only one way to go about a traditional Greek lamb roast: low and slow.
Everything you need to know to roast a perfectly cooked leg of lamb for your holiday meal.
Learn how to make classic Greek style roasted lamb that is tender, full of flavour and a must for big family dinners
Persian Slow Roasted Lamb. Moreish and divine is the best way to describe this slow cooked lamb. The exotic scents that fill the kitchen while cooking this dish are incredible.
Everything you need to know to roast a perfectly cooked leg of lamb for your holiday meal.
Bursting with fresh fragrant Mediterranean flavours, any cut of lamb can be elevated from wonderful to sensationally sublime with this easy and delicious Greek-style marinade using fresh garden herbs, Dijon mustard, olive oil, paprika, salt, pepper, and the zest and juice of one large lemon. Poured over and gently massaged into a bone-in or boneless garlic-studded leg of lamb, the marinade should be be allowed to work its culinary magic by covering and refrigerating the lamb for at least six hours, or even overnight if possible. Roasted in the oven at 425°F for 20 minutes then reduced to 350°F for 1 1/2 to 2 hours, the lamb smells heavenly as it slowly roasts in the luscious marinade, producing a wonderfully tender and fabulously flavourful Aegean-inspired Leg of Lamb — it's a 'keeper'. A Greek-style marinade of rosemary, thyme, oregano, Dijon mustard, olive oil, paprika, salt, pepper and the zest and juice of one lemon Fresh rosemary from our garden... ...and fresh thyme were used in the marinade Slivers of garlic are stuffed inside multiple incisions made in the leg of lamb, using a small pointed knife The marinade is poured over the garlic-studded lamb and then it's covered and refrigerated for at least six hours The leg of lamb is perfectly cooked after 2 hours in the oven Greek-Style Roast Leg of Lamb Serves 4-6 4 lb leg of lamb, bone in 6 cloves of garlic, half slivered and half chopped 2 tbsp fresh rosemary, chopped 2 tablespoons fresh thyme, chopped 2 tsp dried Greek oregano 1 lemon, zest and juice 1/3 cup olive oil 1 tbsp dijon mustard 1 tsp paprika 1 tbsp sea salt 2 tsp black pepper Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface. In a small bowl mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, juice and zest of 1 lemon, and season with salt and pepper. Place the lamb in a large baking dish, pour the marinade overtop and turn to coat. Cover the dish with cling film and refrigerate for at least 4 hours to even overnight. Remove from the refrigerator an hour before cooking. Place the lamb on a rack in a roasting pan, top with the marinade and pour enough water into the pan without touching the lamb. Roast in a preheated 425°F oven for 20 minutes, then reduce the heat to 350°F and roast until tender enough to pull from the bone, about 1 1/2 to 2 hours, adding more water if needed. Remove the lamb to a platter, cover and allow it to rest for at least 15 minutes before carving.
Roast leg of lamb is one of the easiest recipes to prepare for a special occasion. The simple herb, lemon, and garlic marinade is all you need.
A perfectly roasted boneless leg of lamb is a beautiful meal to serve for Easter, special occasions, and holidays. With this simple recipe, you can present an elegant cut of meat that’s tender and juicy with mouthwatering flavors of rosemary and garlic. If this is your first time making lamb, it won’t be your last!
