Slow roasted lamb is the ultimate comfort food, perfect for a cozy Sunday dinner or a special family gathering. Cooking the lamb low and slow ensures it’s fall-apart tender and packed with flavor. Pair it with vibrant red cabbage, cheesy cauliflower, and fluffy Yorkshire puddings for a meal that’s both hearty and indulgent. Here’s how you can create this feast at home!
Method
Slow Roasted Lamb
To begin, preheat your oven to 140°C (284°F) to ensure a slow and even cooking process. Take the leg of lamb and generously season it with salt and pepper, ensuring the seasoning is evenly distributed over the surface. For an added depth of flavor, you can make small incisions in the lamb and insert garlic cloves and rosemary sprigs into these cuts. This will infuse the meat with a rich, aromatic taste as it cooks. Place the lamb in a roasting tray and cover it tightly with foil to prevent moisture loss and to allow it to cook in its own juices. Transfer the tray to the oven and let it roast for approximately six hours. During this time, check on the lamb occasionally, basting it with its own rendered juices to keep it succulent and moist. The slow roasting process ensures that the meat becomes fall-apart tender and infused with deep, savory flavors.
Red Cabbage
While the lamb is roasting, prepare the red cabbage. Start by roughly chopping the cabbage into small pieces and placing it in a saucepan. Fill the pan halfway with water, allowing enough liquid to soften the cabbage without completely submerging it. Add two to three tablespoons of cranberry sauce to the pan to introduce a slight sweetness and tangy balance to the cabbage. Bring the mixture to a boil and allow it to cook for about 15 minutes, ensuring that the cabbage starts to soften. Once it reaches this stage, reduce the heat to a gentle simmer and continue cooking until most of the water has been absorbed. This method concentrates the flavors and leaves you with a rich, vibrant, and slightly sweet cabbage dish that pairs beautifully with the roasted lamb.
Yorkshire Puddings
For the Yorkshire puddings, start by preparing the batter. In a mixing bowl, whisk together the plain flour, milk, eggs, and a pinch of salt until the mixture is completely smooth and free of lumps. Allow the batter to rest for at least 30 minutes to let the ingredients meld and improve the final texture of the puddings. Meanwhile, preheat the oven to 220°C (428°F) and place a muffin tray inside to get it hot. Once the tray is thoroughly heated, carefully pour the batter into the individual compartments, ensuring they are evenly filled. Quickly transfer the tray back into the oven and bake for the first 10 minutes at 220°C (428°F). Avoid opening the oven door during this period, as any sudden change in temperature could cause the puddings to deflate. After 10 minutes, reduce the heat to 190°C (374°F) and continue baking for another 10 minutes, or until the puddings are golden brown and puffed up beautifully.
Cauliflower Cheese
To prepare the cauliflower cheese, start by cutting the cauliflower into florets and boiling them for 5 to 6 minutes until they are slightly softened. Drain them well and set aside. Next, prepare the cheese sauce by melting butter in a saucepan over medium heat. Once melted, stir in the flour and cook for a minute, creating a smooth roux. Gradually add the milk, stirring continuously to ensure a smooth consistency without lumps. Continue stirring until the sauce thickens. At this point, add the seasonings, including a bay leaf, nutmeg, white pepper, black pepper, and salt. Stir well to combine before adding the spreadable cheese. Keep stirring until the cheese is completely melted and incorporated into the sauce. Transfer the boiled cauliflower into an ovenproof dish and evenly pour the cheese sauce over it. Sprinkle the top with a mix of cheddar and Red Leicester cheese for an extra cheesy crust. Finally, bake the dish at 190°C (374°F) for 30 to 40 minutes until the cheese is bubbling and golden on top.
Slow Roasted Lamb Recipe
Equipment
- Roasting tray
- Saucepan
- Mixing bowls
- Whisk
- Ovenproof dish
Ingredients
- For the Lamb:
- 1 leg of lamb
- Salt and pepper to season
- Optional: Garlic cloves and rosemary sprigs for added flavor
- For the Red Cabbage:
- 1 head red cabbage roughly chopped
- Water to fill half the pan
- 2-3 tbsp cranberry sauce
- For the Yorkshire Puddings:
- 100 g plain flour
- 200 ml milk
- 4 eggs
- Pinch of salt
- For the Cauliflower Cheese:
- 300 ml milk
- 2 tbsp flour
- 2 tbsp light butter e.g., Flora light
- 1 bay leaf
- ¼ tsp nutmeg
- 1 tsp each of white pepper black pepper, and salt
- 55 g spreadable cheese e.g., Seriously Strong Light
- 30 g mixed cheddar and Red Leicester cheese
- 1 head cauliflower
Instructions
- Slow Roasted LambPreheat your oven to 140°C (284°F).Season the lamb generously with salt and pepper. Optionally, insert garlic cloves and rosemary sprigs into small cuts in the lamb for extra flavor.Place the lamb in a roasting tray, cover tightly with foil, and cook for approximately 6 hours. Check occasionally, and baste with its juices for a succulent finish.
- Red CabbagePlace the chopped cabbage in a saucepan and fill halfway with water.Add cranberry sauce and bring to a boil for 15 minutes.Reduce to a simmer and cook until the water is absorbed, leaving a rich, tangy cabbage.
- Yorkshire PuddingsWhisk together flour, milk, eggs, and a pinch of salt until smooth. Let the batter rest for at least 30 minutes.Preheat the oven to 220°C (428°F) with a muffin tray inside to get it hot.Pour batter into the hot tray and bake for 10 minutes. Reduce the heat to 190°C (374°F) and bake for another 10 minutes until golden and puffed.
- Cauliflower CheeseBoil cauliflower florets for 5-6 minutes until slightly softened, then drain.Melt butter in a saucepan, stir in flour to form a roux, and gradually add milk. Stir continuously until the sauce thickens.Add seasonings, bay leaf, and spreadable cheese, stirring until smooth.Place the cauliflower in an ovenproof dish, pour the cheese sauce over, sprinkle with cheddar and Red Leicester, and bake at 190°C (374°F) for 30-40 minutes.
Notes
- Lamb Cooking: Ensure the lamb reaches an internal temperature of 75°C (165°F) to guarantee it’s cooked safely.
- Yorkshire Puddings: Don’t open the oven door during the first 10 minutes of baking, or they may deflate!
- Cauliflower Cheese: Stir the sauce continuously to avoid lumps.
Serving Suggestions
- Serve the lamb with mashed potatoes, green beans, or steamed carrots for a full meal.
- Pair with a rich red wine, like Merlot or Shiraz, to complement the flavors.
- Add mint sauce or a classic gravy for extra indulgence.
Fun Fact
Did you know that slow roasting has been a tradition for centuries, especially in Mediterranean cultures? The method not only makes the meat tender but also enhances its natural flavors.
Conclusion
Slow roasted lamb is more than just a meal—it’s an experience. From the tender meat to the cheesy cauliflower and crispy Yorkshire puddings, every bite feels like a celebration. Perfect for gatherings or treating yourself, this dish will quickly become a household favorite. So grab your ingredients and start roasting! 🍖✨