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Slow Cooked Lamb recipe

Slow Cooked Lamb recipe


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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Lamb

You can make this recipe with any lamb on the bone, such as leg of lamb, thick gigot chops, a shoulder piece or lamb shanks. Serve with lots of mashed potatoes.


Bedfordshire, England, UK

32 people made this

IngredientsServes: 6

  • 1 kg lamb (leg, chops or shoulder)
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 large carrots, cut into 1/4 inch rounds
  • 4 cloves garlic, minced
  • 500ml red wine
  • 2 (400g) tins tomatoes
  • 3 tablespoons tomato puree
  • fresh rosemary

MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min

  1. Heat oil in heavy large frying pan over medium-high heat. Brown the leg of lamb (or shoulder or chops) just to give them colour. Transfer them to a large casserole pot (that has a lid).
  2. Brown onions, carrots and garlic in the same pan; stir in wine, tomatoes and puree. Season with salt and pepper. Transfer the pot with the lamb. Cover, and simmer until meat is tender, about 2 1/2 hours.
  3. Remove cover from pot. Add fresh rosemary, allow to continue to simmer for a few minutes.
  4. Serve with mash.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Did this for Easter - lovely recipie - easy to do and tastes great. We did with loads of mash and it really hit the spot. Will definitely do again.-28 Mar 2016

Love lamb, never had a gigot before... this recipe is easy to do and tastes lovely. We are not a fan of mash so did loads of roast spuds, broccoli n green beans. Is now in my saved list as I will be doing it again. Thank you-15 Nov 2014


Diced Lamb Recipes That'll Take Your Weeknight Dinner Game To The Next Level

Love lamb as much as we do? Sure you do, you're here! Which means you're eager to discover new and delicious ways to use up diced lamb. Luckily for you, we consider ourselves experts in the recipe department. Hence Lamb Karahi, Lamb Stew and Lancashire Hotpot (you drooling yet?).

For some seriously delicious diced lamb recipes, check out what we've got to offer now.

Why is this our favourite? The combinations of ingredients make a flavour that's hard to resist. It has a good amount of heat, while the sweet tomatoes, combined with the thick, rich, gravy-like sauce, is pretty moreish.

Hearty, flavourful lamb stew can be yours in under 2 hours, and all in one pot! With a rich, velvety broth and tender pieces of lamb, you'd be hard-pressed to find a cosier cold-weather meal.

Lamb hotpot (aka Lancashire hotpot) is seriously tasty. The traditional British stew, hailing from the North West of England consists of chunks of lamb, topped with sliced potatoes (and we've thrown in cheese for good measure).

Don't write off making a tagine if you don't own a tagine pot. We made ours in a Dutch oven and it comes out perfectly! The lamb simmers until it is completely tender, while making your kitchen smell like a fancy Moroccan restaurant.

We love curry, and nothing quite gets us as excited as a lamb rogan josh. The trick to this is patience, and a seriously good paste. Don't scrimp on the paste ingredients and you won't regret it, and remember it's all about low and slow, so just keep stirring occasionally and keeping an eye on that curry and you won't be disappointed.

Lamb biryani is such a gorgeous, and fragrant Indian dish filled with tender bits of lamb, fluffy rice and spices. It's a labour of love but the flavours are out of this world. The trick is to take your time and go low and slow.

Deliciously tender and practically falling apart, the slow cooked lamb is smothered in a creamy yet deeply flavoursome aromatic sauce, and it's to-die-for. Serve it with basmati rice, naan and some toasted almonds for the tastiest dinner.


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I added a large sweet potato, 2 tsp. Cinnamon, 2 tsp. Paprika. It was delicious. Used large golden raisins instead of apricots. Next time I will use 2 more cups of water so there is more liquid.

This is a flavorful stew with complex spice and citrus flavors. Lamb was too expensive, so I used chuck roast. I did need to stew on low heat for about 3 hours, which also meant I had to keep adding more stock, but the end result was excellent and I saved $$. Next time I would like to half the number of apricots to dial down the sweet flavor - but that's a personal preference (Indian families don't love sweet curries). I served with challah bread and roasted cauliflower.

I’ve made this recipe many times and often double the recipe just to be able to freeze some for another day! I double the spices and I add the apricots as a condiment with the cilantro when the stew is served because the apricots tend to lose their integrity when stewed with the rest of the dish. The sweetness of the apricots, combined with the citrus and spices and the gaminess of lamb combine for a deeply satisfying plate or bowl of deliciousness.

I made this last night to the T.. but knowing how those spices react I made it in the AM, put it in the frig. until dinner. Heating it at 6 and the texture and taste was divine. A.M. I could taste sweetness and thought " too many apricots'. not so. Serving this after the ɻig chill' was perfection.! (I didn't like cutting up the shoulder meat.. Lots of waste, bone, and a lot of fat thus expensive but -- worth it..) Mine cooked up well so I decided to forgo the couscous (that my husband is not fond of) and made potato pancakes.. Ymmm.

Very flavoursom & easy to make. The leftovers can be added to with pumpkin, sweet potato, potatoes, sultanas etc to bulk it up and put a more vegetarian slant on the meal as they will absorb the sauce which is delicious.

I make this recipe over and over for regular dinners and dinner parties and it never gets tired. Perfect and flexible--I make as written, and have subbed out raisins for apricots, doubled the chickpeas, added carrots, doubled, tripled, halved the recipe, served over couscous, rice, etc. Can't go wrong.

This was delicious! I used bone-in lamb pieces, and diced tomatoes instead of fresh. no good ones in the winter. Added 2 cloves of minced garlic with the onion and was very generous with the spices. Also added carrots. and served over basmati rice. Will definitely make again.

This is so delicious, it's one of the only recipes I'll run to the kitchen to make. I use about 1/2 the broth though so it takes less time to cook down, otherwise the lamb can overcook and become tough which defeats the point. It's absolutely delicious.

I'm an inexperienced cook and this turned out fantastic! My family loved it. It was a great blend of sweetness and spice. I followed the recipe as written except used dried ginger and dried cilantro instead of fresh and used 1.5 cups of dried apricots. Next time I will add a little more meat and cut down the cayenne pepper just a pinch for my kids.

Delicious. Made it for a girls night. Everyone loved it. I doubled the spices, added half a butternut squash and used a slow cooker after browning the meat. I cooked it on low for 6 hours and the lamb was so tender.

This was really good and easy. Very rich in flavours. I didn't have any lamb so just used top sirloin. I also didn't have enough apricots so I added raisins to make up the difference. Will certainly make again.

Wow! Terrific flavor. A perfect blend of sweet and spicy. I love Moroccan restaurants for their lamb couscous but never thought I could pull it off myself. This was so easy! I didn't have any chickpeas, which I'll try next time. I added chunks of carrots and a teaspoon of coriander to the cooking broth and followed a reviewer who put lamb bones into the pot. Very delish.

Amazingly good, easy to make and a huge hit. Definitely a keeper

AMAZING!! Just so well balanced in flavor and texture. Will definitely make again!

I absolutely love this recipe. I've made it a few times and I swear ever time it just gets better. Last night, I followed the recipe pretty closely. Used a bit more tomato paste than usual, so cut down on the fresh tomatoes. Threw in some extra apricots because I love them and I don't think it made the dish too sweet. It's so easy, even if it does take a bit. Served it over some instant, boxed wild mushroom and herb couscous and topped with fresh cilantro and it was amazing. My house still smelled fantastic this morning.

Excellent and easy to make, though not quick. I substituted pork lion steaks for lamb and a can of chopped tomatoes for the fresh tomatoes, as well as added 3 gloves of garlics. The flavours for divine.

Loved this recipe. Came out beautifully. I substituted the dried apricots for fresh dates, reduced the amount of lamb to 1.6 lbs and added sweet potatoes and carrots for extra bulk. This is a new go-to for me!

I made this with beef instead of lamb and did it in my electric pressure cooker (20 minutes under high pressure, natural release, then sauteed for a few minutes until the sauce thickened). Excellent!

I tried this recipes and it was delicious. Then next time I made Moraccan Lamb Stew I actually tried a Gordon Ramsay recipe and I must say that this recipe was way better. even my wife noticed the difference. The flavors were so much better! So now this is my go to recipe for Morrocan Lamb Stew!

I've made this three times, most recently tonight. It really is excellent. Each time I've tweaked the recipe based on reviews and experience. So now. I add 3 chopped garlic cloves at the time that I saute the onion. I also only use 1 stick of cinnamon, and I half the amount of dried apricots and I chop them small. Instead of using 2 fresh plum tomatoes, I use a 28 oz. can of San Marzano tomatoes and tear them into pieces, adding the liquid from the can. Because I've added more water with the juice from canned tomatoes, I throw in some "Better than Bouillion" chicken stock paste. Tonight I served it with Israeli couscous, which was great. I've also served it over polenta. I like the Israeli couscous better.

Made this last night and it is sooooo yummy! I made the recipe mostly as written. I had a lovely bit of lamb, and almost everything else on hand. I didn't have garbanzo beans so I substituted with baby lima beans. First I trimmed off the fat and cooked it to set aside as treats for the dog. I left some of the oil in the pan and seared the lamb chunks. There was still enough oil and drippings to sauté the onions and tomato paste. I transferred the meat and broth and onions, etc, to a crock pot and let it simmer for an hour. I tend to be liberal with spices especially the cumin, garlic, coriander, and ginger but I can't imagine even as written this would be bland. I did use about 1/2 cup of chopped apricots because I don't like food too sweet. This was so flavorful! I served it with couscous and fresh mint as suggested. My family raved about it. My husband said we have to have it again soon and invite our friends. My kids canceled other plans to have the leftovers for dinner tonight.

I made this for a couple friends are coming into town. Never made it before but it came out so delicious. This recipe is to die for!

The flavour of this dish is absolutely delicious. I served it with the suggested couscous, slivered almonds, mint and preserved lemon. My husband loved it too. I cooked the leg of lamb whole in the slow cooker and then chopped it up after it was cooked.

Excellent stew! Love the flavor and spices. I would use less apricot next time because it was a bit too sweet.

Amazing recipe. Have made it twice. Added 1 teaspoon of cinnamon and used preserved myer lemon rind.


Harissa Sauce for Lamb

Do not skip the creamy harissa sauce — it takes all of 30 seconds to stir together and it’s a fantastic little finish to the dish. The little bit of lime juice at the end adds a burst of tart freshness which plays so nicely against the richness of the meat and the robust seasonings.

And note to self — this should marinate overnight for optimal flavor, so plan accordingly. You will be rewarded with a deeply flavorful slow cooked leg of lamb.


1. The night before, trim the excess fat from the edges of the shoulders. Mix the spices, sea salt and extra-virgin olive oil together and rub over the lamb. Put the lamb in a container, loosely cover with plastic wrap, then refrigerate overnight.

2. Remove the lamb from the refrigerator 2 hours before cooking.

3. Preheat the oven to 130C fan-forced (150C conventional). Place the shoulders in a roasting tin large enough to fit both and drizzle with a little extra virgin olive oil. Add 125ml water.

4. Use two sheets of foil joined together to make a tent over the lamb, then cook for 2.5–3 hours. Reduce the heat to 110C fan-forced (130C conventional) and cook for 4 more hours.

5. When ready, the lamb will be very well done. Remove from the oven and allow to rest for 20 minutes, leaving the foil on, before shredding the meat from the bone. Serve atop the potatoes and accompany with lemon, ground pepper and aioli.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.


What To Serve With Slow Cooked Lamb

Whenever I have smoked lamb or slow-cooked lamb in the oven I tend to lean towards food with spice. I often add a fresh or creamy element like a salsa or a yoghurt dipping sauce too. Slow-cooked lamb, in my opinion, isn't one for those classic roasted veggies. It does well with things like pita bread, herb forward salads, citrus yoghurts etc.

For my slow-cooked Moroccan lamb dish I went with some couscous and keeping in theme I made a delicious pomegranate salsa too. Read on and see how simple it is to make both!


Slow cooked Indian spiced lamb

Dial up the classic lamb leg with this scrumptious Slow Cooked Indian Spiced Lamb! Marinated over night for extra flavour this dish is cooked low and slow for perfectly tender meat. Simple yet mind-blowingly delicious &ndash serve this and prepare for silence!

Ingredients

Method

Ingredients

  • 1 jar Pams Tikka Masala Simmer Sauce
  • ½ cup thick Greek-style yoghurt
  • 1.5kg bone in lamb leg
  • 2 onions, sliced
  • 2 Tbsp Pams Sliced Almonds
  • 1 bunch coriander

Method

  1. Combine the tikka masala sauce and yoghurt. Season the lamb with salt, pour over the marinade and refrigerate overnight (or a minimum of at least 2 hours).
  2. Preheat the oven to 160°C. In a baking dish, add the sliced onions and put the lamb leg and all the marinade on top of the onions. Cover with a lid or foil and cook for 3 hours.
  3. Remove the lid or foil and cook for a further hour. Allow the lamb to rest for 15 minutes before slicing.
  4. While the lamb is cooking, put the almonds on a baking tray and cook for 5-10 minutes until golden and set aside. To serve, garnish with the almonds and coriander.

Top tip: Serve with rice or roti, some fresh coriander and your favourite mango chutney.


Three slow-cooked lamb recipes

You will need to visit your butcher, as this cut of meat is not obtainable from supermarkets. Ask your butcher to trim the saddle so that it looks like a T-bone in cross section, with the fat still across the top and the chine bone trimmed off so that the base will sit as flat as possible in the pan. This should produce a symmetrical piece of meat, protected in fat on one side and bone on the other.

1 saddle of lamb

If you have the time, you can marinade the lamb for 24 hours in the following:

Several bunches rosemary and thyme

3 cloves garlic

Take a pan big enough to hold the saddle and pour in enough olive oil to ensure that there are no air gaps between the surface of the oil and the meat when the lamb is put in the pan. The oil conducts the heat from the pan more gently than air.

Put the pan on the lowest heat and cook the lamb, turning one-eighth of a turn every two to four minutes. This regulates the temperature and prevents the meat from getting too hot if the oil in the pan sizzles, it is too hot.

Keep turning the meat as it gradually reaches an internal temperature of 56C, as measured on your meat probe. This will take up to one and a half hours. It seems like a lot of work, but if you're in the kitchen anyway, you might as well be doing something useful. When the meat has reached this temperature, it is ready to serve. The meat does not need resting.

Gigot de sept heures

Although this is called seven-hour leg of lamb, this is the shortest time you should cook it for.

1 leg of lamb, around 3kg

30g Maldon sea salt

1 bunch thyme

Olive oil and pepper

1 ½ star anise

1 head garlic

1 bouquet garni consisting of a bay leaf, plus lots of thyme and rosemary

300ml white wine

100g cold unsalted butter

2 tbsp chopped parsley (optional, but it really does make a difference)

You'll need an oven tray big enough to hold the lamb and vegetables. The dish should have a lid, but tightly sealed tinfoil will do.

Two days before cooking, rub the meat with half of the sea salt and half the thyme. On the day of cooking, wipe off any excess salt and brown the leg in olive oil in a heavy-bottomed pan with a tight-fitting lid. Pepper the meat and set aside.

Pre-heat the oven to 65C. Peel and roughly chop the carrots and onions. Pour out excess fat from the pan and lightly brown the vegetables with the star anise, adding a little fresh olive oil if necessary. Place the meat on the vegetables and the head of garlic, cut across in half, either side. Add the bouquet garni and 300ml of water, and put the lid on. Place the pan in the oven.

Every half an hour, remove the tray from the oven and baste the meat with the juices, adding more water when necessary. Maintain the water level for the full seven hours. Half an hour before the meat is ready, add the remainder of the thyme. Meanwhile, put the white wine in a saucepan and as soon as it comes to the boil, burn off the acidity by holding a naked flame to the liquid just watch your fingers! Reduce the wine until thick and syrupy, to about 50ml.

Remove the leg of lamb and set aside. Tip the contents of the pan into a fine-mesh sieve, placed over the saucepan containing the reduced wine, pressing on the vegetables with the back of a spoon to extract all of the juices. Discard the contents of the sieve. Bring this to the boil and reduce, skimming off any impurities that come to the surface. When the liquid has a sauce consistency, whisk in the cold butter. Sprinkle the parsley on the lamb and serve with the sauce on the side.

Braised shoulder of lamb

Another fantastically rustic dish that is, again, very simple to do.

1 shoulder of lamb, 1.5-2kg

Extra-virgin olive oil, salt and pepper

2 medium-sized onions, peeled, halved and roughly chopped

1 bunch rosemary

1 bunch thyme

1 head garlic, cut in half

350ml white wine

Pre-heat the oven to 65C. Season the meat and liberally cover in olive oil. Place in the roasting tray with the chopped onions and herbs. Lightly brown on top of the stove. When they are almost ready, add the garlic (too much browning will make it bitter). Add extra olive oil if necessary.

Deglaze the tray by adding the white wine and scraping the pan with a wooden spoon if required. Bring to the boil cover the roasting tray with tinfoil and place in the pre-heated oven. After about 45 minutes, remove the foil and, if necessary, add more water, so that you have about 1cm of liquid in the bottom of the tray.

Continue roasting for another five hours, again adding liquid if necessary and basting the meat occasionally. After this time, you will have the tenderest piece of meat imaginable. All you need to do now is to add 300ml of water to the roasting tray and gently reduce to a sauce consistency. When your reduction is just beginning to thicken, strain through a fine-mesh sieve into a small saucepan and reduce until desired consistency. Carefully carve the meat into inch-thick slices and serve


How to make slow braised lamb shanks

  1. Sear the lamb shanks: Heat a large, oven-proof deep pan/pot over medium-high heat and sear the lamb until well-browned on all sides. In the same pot, saute the onions, carrot, celery, garlic and herbs until soft and fragrant. I like to let the vegetables cook until they are starting to brown to develop as much flavor as possible. Add the wine and stock then cover with a lid.
  2. Braise: Place the pan in a preheated oven. Allow to braise for 2-3 hours until the lamb shanks are tender and the gravy has reduced. Serve with mashed potatoes, rice or polenta.


Easy Slow-Cooked Lamb Barbacoa

Start to Finish: 6.5 hours

Ingredients:

  • 5 lamb shanks or 2 pounds lamb shoulder (room temperature)
  • 1 cup bone broth
  • 1 tbsp. smoked paprika
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano
  • 2 tsp. garlic powder or 4-5 cloves of garlic, finely chopped
  • 1 1/2 - 2 tsp. chipotle powder
  • 1 tsp. salt
  • 1/2 tsp. ceylon cinnamon powder
  • A drizzle of Brain Octane C8 MCT Oil

Instructions:

  1. In a small mixing bowl, add all the spices and salt. Stir to combine.
  2. Add the lamb roast or shanks into your slow cooker or, if you're cooking in the oven, place it in an ovenproof dish. Evenly distribute the spice mix over the lamb. Make sure to get it into all of the crevices as best you can.
  3. Slow cooker: Pour the bone broth into the slow cooker and turn the heat to high. Cook for 5-6 hours. Oven: If you’re using the oven, pour the bone broth into the ovenproof dish and place into a preheated oven. Cook for 6 hours at 110°C or 230°F.
  4. When fully cooked, the lamb should shred easily with two forks. Shred the lamb and remove the bones (save them to make homemade bone broth).
  5. Optional, to serve as carnitas: Turn the oven up to 180°C or 350°F. If you’ve cooked the lamb in your slow cooker, add it to an ovenproof dish. Add the lamb into the oven to cook for a further 10-15 minutes, or until some of the lamb on top begins to go crispy.
  6. When it’s ready, serve the meat wrapped in lettuce, homemade tortillas or wraps with your favorite toppings. After plating, finish with a drizzle of Brain Octane C8 MCT Oil (optional, but recommended).

Makes: 6 servings



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