There’s nothing quite like the rich, heavenly aroma of slow-cooked lamb wafting through the house on a chilly evening. The anticipation builds as the tender meat slowly transforms into a flavorful masterpiece, infused with spices and love. I remember the first time I prepared this dish; the result was nothing short of magical. The combination of tender, succulent lamb paired with a refreshing tzatziki sauce created the ultimate comfort meal that kept my family coming back for more.
You might think that creating such a show-stopping dish requires hours of hands-on effort, but you’d be pleasantly surprised. With just a bit of preparation and the patience to let your oven do the work, this slow-cooked lamb is designed to be easy without sacrificing flavor. Perfect for gatherings or a cozy night in, it’s a recipe that promises to elevate your dining experience and bring a smile to every face at the table. So, let’s roll up our sleeves and get started on this delicious journey together!
Why will you love this Slow Cooked Lamb?
Mouthwatering flavors: The blend of cumin, paprika, and harissa creates an unforgettable taste that dances on your palate.
Unmatched tenderness: Slow cooking breaks down the meat, giving you juicy, fall-off-the-bone lamb that’s effortlessly lovable.
Simple steps: With straightforward preparation and minimal hands-on time, you can impress guests without the frenzy.
Versatile pairing: Enjoy it on its own, or elevate your meal with Tzatziki for a refreshing twist that complements the richness beautifully.
Crowd-pleaser: Whether it’s a family dinner or a festive gathering, this dish is bound to impress and satisfy all!
Slow Cooked Lamb Ingredients
• Discover the perfect ingredients for tender and flavorful slow-cooked lamb!
For the Lamb
- 1.8 kg Lamb leg, bone-in – This cut ensures rich flavor and the tenderness you crave.
- 1 Tbsp Cumin seeds – Adds a warm, earthy flavor that’s iconic in Mediterranean cuisine.
- 1 tsp Paprika – Provides a mild sweetness and vibrant color to your dish.
- 1 Tbsp Dried Oregano – Offers a fragrant touch that enhances the overall flavor profile.
- 4 Cloves Garlic – Infuses the lamb with rich aroma and depth.
- 1 tsp Fine sea salt – Essential for seasoning and enhancing all the flavors in your dish.
- 90 g Harissa paste – A spicy kick that adds a delightful depth; feel free to substitute with Chipotle paste or red pepper pesto for a different flavor journey.
- 500 ml Chicken or beef stock – Helps keep the meat moist while intensifying the dish’s savoriness.
- 1 Sliced onion – Creates a flavorful base for your lamb to rest on during slow cooking.
- 2.5 Tbsp Honey – Adds a subtle sweetness that beautifully balances the spices.
- 1 tsp Cumin seeds – A sprinkle for glazing that reaffirms the flavor connection to the lamb.
For the Tzatziki
- 200 g Yoghurt – Choose a thick style like Greek or Skyr for the best creamy texture.
- 1 English cucumber, washed well – Provides a refreshing crunch to complement the richness of the lamb.
- 5 g Mint, finely chopped – Offers a fragrant note that lightens the dish and pairs wonderfully with the lamb.
Now that you have all the essential ingredients, you’re just a few steps away from creating a cozy masterpiece with this slow-cooked lamb recipe!
How to Make Slow Cooked Lamb
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Prepare the rub: In a pestle and mortar, combine the cumin seeds, paprika, and oregano, grinding until fine. Add the garlic and sea salt, and pound until a chunky paste forms. Stir in the Harissa paste for an aromatic kick.
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Score and marinate: Gently score the fat and underside of the lamb with a sharp knife, cutting about half a centimeter into the meat. Rub the Harissa mixture all over the lamb, then cover it and let it marinate in the fridge for a few hours or overnight for optimal flavor infusion.
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Bring to room temperature: Take the lamb out of the fridge and allow it to come to room temperature for about 30 minutes. This will help it cook more evenly.
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Preheat your oven: Set your oven to 150°C (300°F). A low temperature is key for tender meat.
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Prepare the roasting tray: Slice the onions and spread them in a deep roasting tray. Place the marinated lamb on top, then pour in the chicken stock around it. Cover the tray tightly with foil.
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Roast the lamb: Cook the lamb for 4.5 to 5 hours, basting occasionally with pan juices. The meat should be tender and shred easily when it’s done.
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Glaze the lamb: Once tender, remove the foil. Mix the extra cumin seeds into the honey and drizzle this over the lamb fat. Increase the oven temperature to 190°C (370°F) and roast uncovered for an additional 30-40 minutes until it’s beautifully glazed and crispy.
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Make the Tzatziki: While the lamb is glazing, slice the cucumber in half and scoop out the seeds. Cut into strips and dice. Add a pinch of salt and let it rest in a sieve for 5 minutes. Squeeze out any excess liquid, then combine with yogurt and mint. Season to taste.
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Rest and serve: Once the lamb is beautifully glazed, remove it from the oven and let it rest in a warm spot for about 10 minutes before shredding. Serve with the roasting juices and Tzatziki for a delightful meal.
Optional: Garnish with extra mint leaves for an added touch of freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Slow Cooked Lamb
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Marination Time: Allowing the lamb to marinate overnight in the Harissa mixture enhances flavor deeply. If you’re short on time, aim for at least 1 hour.
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Room Temperature: Always let your lamb come to room temperature before roasting. This helps achieve a more even cook, avoiding tough spots in your slow-cooked lamb.
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Baste Regularly: Basting the lamb with its own juices during cooking prevents it from drying out. Aim to baste every hour for maximum moisture.
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Foil Covering: Keeping the lamb covered with foil while roasting helps retain moisture. Remove it only during the final 30-40 minutes for that glorious crispy finish.
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Glaze with Care: When applying the honey glaze, do it gently and evenly to avoid burning, ensuring your slow-cooked lamb gets that perfect caramelized exterior.
What to Serve with Slow Cooked Lamb?
Creating a complete meal around this delightful dish elevates your dining experience to new heights.
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Garlic Mashed Potatoes: Creamy and buttery, these potatoes soak up the rich lamb juices perfectly, enhancing every bite.
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Roasted Vegetables: A colorful medley of seasonal veggies adds a wholesome crunch, balancing the dish’s richness while providing a vitamin boost. Roasting brings out their natural sweetness, making them irresistible.
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Warm Pita Bread: Soft and pillowy, pita is perfect for scooping up lamb and tzatziki, adding a delightful, chewy texture to your meal.
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Greek Salad: Crisp cucumbers, ripe tomatoes, and tangy feta create a refreshing contrast to the savory lamb. The vibrant flavors awaken the palate and bring a burst of freshness.
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Minted Peas: Sweet peas with a sprinkle of fresh mint harmonize beautifully with the lamb’s spices, offering a burst of color and sweetness on your plate.
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Chardonnay or Shiraz: A smooth, bright chardonnay rounds out the meal nicely, while a rich Shiraz matches the dish’s bold flavors, enhancing the overall savoriness.
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Baklava: End the feast on a sweet note with this flaky pastry filled with nuts and honey. Its sweet warmth complements the savory lamb beautifully and creates a delightful finish to your meal.
Make Ahead Options
Preparing your Slow Cooked Lamb in advance is a fantastic way to save time on busy weeknights! You can create the Harissa rub and marinate the lamb up to 24 hours ahead of time for maximum flavor development. Simply follow the first two steps of the recipe and store the marinated lamb covered in the refrigerator. Additionally, the tzatziki can be made up to 3 days in advance; just mix the ingredients and refrigerate to keep it fresh. On the day you plan to serve it, allow the lamb to come to room temperature before proceeding with cooking. Trust me, your efforts will yield just as delicious results while freeing up your schedule!
How to Store and Freeze Slow Cooked Lamb
Fridge: Store leftover slow cooked lamb in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to avoid condensation.
Freezer: For longer storage, freeze portions of lamb in airtight containers or freezer bags for up to 3 months. Thaw in the fridge before reheating.
Reheating: Gently reheat the lamb in the oven at 150°C (300°F) covered with foil, or in a microwave. Add a splash of broth to keep it moist.
Sauce Storage: If you have any roasting juices left, refrigerate them in a sealed container for up to 3 days or freeze for up to 2 months for a flavor boost when serving.
Slow Cooked Lamb Variations
Feel free to get creative with this easy-to-love dish and tailor it to your taste buds!
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Herb-Infused: Add fresh rosemary or thyme to the onion layer for a fragrant twist that complements the lamb beautifully.
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Spicy Harissa: Increase the amount of harissa paste for those who enjoy an added kick! This will ramp up the flavor profile and heat.
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Vegetable Medley: Toss in root vegetables like carrots or potatoes with the onions for extra heartiness and a lovely flavor infusion.
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Pine Nut Crunch: Sprinkle toasted pine nuts over the shredded lamb before serving for a delightful crunch that elevates your dish.
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Smoky Flavor: Use smoked paprika instead of regular paprika for a deeper, smoky flavor that pairs wonderfully with lamb.
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Citrus Zest: Add a bit of orange or lemon zest in the Tzatziki to brighten the flavors; it cuts through the richness in a refreshing way.
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Zaatar Twist: Incorporate zaatar seasoning into the rub for an unexpected Middle Eastern flavor profile that pairs wonderfully with the lamb.
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Creamy Alternatives: Swap out the yogurt in the Tzatziki for a dairy-free alternative like coconut yogurt to cater to dietary preferences without losing creaminess.
Slow Cooked Lamb with Tzatziki Recipe FAQs
What should I look for when selecting lamb?
Absolutely! For the best results, choose a lamb leg with a good amount of marbling and a bright red color. Avoid cuts with dark spots or an overly pungent smell, as these are signs of spoilage. Fresh lamb should have a pleasant, mild aroma.
How should I store leftover slow-cooked lamb?
After allowing the lamb to cool completely, transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. Just be sure to consume it within this timeframe to enjoy the full flavor and texture.
Can I freeze slow-cooked lamb?
Very! To freeze, portion out the lamb into airtight freezer bags or containers. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat gently.
How do I reheat slow-cooked lamb properly?
To ensure your lamb stays moist while reheating, cover it with foil and place it in an oven preheated to 150°C (300°F). Heat for around 20-30 minutes, adding a splash of broth to keep it juicy. Alternatively, you can reheat in a microwave but be cautious not to overcook.
Are there any dietary considerations for this recipe?
If you’re serving guests with dietary restrictions, this slow-cooked lamb is naturally gluten-free. However, make sure the Harissa paste and any additional ingredients are also gluten-free. For those with a sensitivity to dairy, the Tzatziki can be omitted or substituted with a dairy-free yogurt alternative.
What should I do if my lamb isn’t tender after cooking?
Don’t worry! If your lamb isn’t shredding easily, that typically means it needs a bit more time in the oven. Just cover it tightly with foil and allow it to roast for another 30-60 minutes. Slow cooking at low temperatures is key, so check it regularly to ensure it’s not drying out.
Mouthwatering Slow Cooked Lamb with Tzatziki Recipe
Ingredients
Equipment
Method
- In a pestle and mortar, combine the cumin seeds, paprika, and oregano, grinding until fine. Add the garlic and sea salt, and pound until a chunky paste forms. Stir in the Harissa paste.
- Gently score the fat and underside of the lamb with a sharp knife. Rub the Harissa mixture all over the lamb, cover, and let it marinate in the fridge for a few hours or overnight.
- Take the lamb out of the fridge and allow it to come to room temperature for about 30 minutes.
- Set your oven to 150°C (300°F).
- Slice the onions and spread them in a deep roasting tray. Place the marinated lamb on top, then pour in the chicken stock around it. Cover the tray tightly with foil.
- Cook the lamb for 4.5 to 5 hours, basting occasionally with pan juices.
- Once tender, remove the foil. Mix the extra cumin seeds into the honey and drizzle this over the lamb fat. Increase the oven temperature to 190°C (370°F) and roast uncovered for an additional 30-40 minutes.
- While the lamb is glazing, slice the cucumber in half and scoop out the seeds. Cut into strips and dice. Add a pinch of salt and let it rest in a sieve for 5 minutes. Squeeze out excess liquid, then combine with yogurt and mint. Season to taste.
- Once the lamb is beautifully glazed, remove it from the oven and let it rest for about 10 minutes before shredding. Serve with the roasting juices and Tzatziki.