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Lamb Roast Recipe

Lamb Roast recipe


This is a yummy dish with tender lamb and tasty veggies. You cook it slow so the meat gets really soft. It's a special meal for a big dinner with family or friends.


2 tbsp olive oil
1.5 kg bone-in leg of lamb
250 ml red wine
2 yellow onions, ends trimmed, quartered
1 garlic bulb, halved
2 carrots, roughly chopped
1 bunch of rosemary
2 bay leaves
100 g dried apricots, chopped
300 ml beef stock
2 tbsp all-purpose flour
50 g dried cranberries, to serve
handful of fresh mint, roughly chopped, to serve


Rub 1 tbsp of olive oil all over the lamb and season generously with salt and freshly ground black pepper. Sear the lamb in a large frying pan over high heat until evenly browned, then place in the slow cooker.
In the same pan, add the remaining 1 tbsp of olive oil and brown the onions, garlic, and carrots until golden. Deglaze the pan with a splash of red wine, scraping off any caramelized bits on the base of the pan, and pour into the slow cooker.
Add the rosemary, bay leaves, and chopped apricots to the slow cooker. Pour in the beef stock and the remaining red wine. Cover and cook for 7-8 hours on low, or until the meat easily falls off the bone when pulled with a fork.
Transfer the lamb to a serving dish and pull into large chunks, discarding the bone. Strain the cooking juices into a saucepan, skimming off any fat that rises to the top.
Mix a small amount of the cooking liquid with the all-purpose flour to create a slurry, then whisk back into the saucepan. Cook over medium heat for 2-3 minutes, stirring constantly, until thickened. Season to taste with salt and freshly ground black pepper.
Drizzle a little of the gravy over the lamb, top with the dried cranberries, and garnish with chopped mint. Serve with a jug of the remaining gravy.

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