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slow roasted lamb7

Slow Roasted Lamb Recipe

Dmitri Magi
Calories: 750 kcal | Protein: 55g | Carbs: 55g | Fats: 35g
Slow-roasted lamb is the perfect comfort food for a cozy Sunday or a special gathering. Slow cooking makes it tender and flavorful, pairing beautifully with tangy red cabbage, cheesy cauliflower, and crisp Yorkshire puddings. Create this hearty feast at home with ease!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Slow Cooker
Cuisine American
Servings 6
Calories 750 kcal

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 Lamb
    Preheat 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 Cabbage
    Place 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 Puddings
    Whisk 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 Cheese
    Boil 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.