Slow Cooked Lamb – Sticky, Spicy & Delicious
This Slow Cooked Lamb is perfectly spiced, sticky and melt-in-your-mouth tender. While it does require a longer cook time, it is super easy to make, and once you’ve prepped it, there’s not much else to do. Bonus feature – you can even cook it the day before, and it will remain perfectly moist and utterly delicious!
While lamb dishes always take centre stage at any Easter Feast, this sticky, spicy slow cooked lamb offers a deliciously exotic take on a much-loved traditional favourite. I think what I love most about this recipe is that along with being absolutely divine it is surprisingly easy to make, and forgiving. It’s also very hands-off, so you can prep it and simply leave it to cook.
The Spice Route
The flavour profile of this sticky, slow cooked lamb is inspired by North Africa. The rub features Harissa Paste, which is a spicy staple of Maghrebian cuisine native to Tunisia, Morocco, Mauritania, Algeria and Libya.
It’s a gorgeous, warming blend of roasted red peppers, chilli, garlic, caraway seeds, coriander seeds and cumin in an olive oil base. And while it is optional, the minted Tzatziki offers a fresh creamy contrast to the sticky honeyed sweetness of the glaze of this slow cooked lamb.
Too Hot To Handle?
While some like it hot, if you have kids or would simple like to tone down the heat, you can replace the Harissa paste with a milder chipotle paste, or omit the heat entirely by using a roasted red pepper pesto. It is still utterly delicious and deeply satisfying.
Bone-In Slow Cooked Lamb
For this recipe I’ve selected a bone-in leg of lamb. Cooking with the bone in imparts more flavour, and once the bone is heated, it slow cooks the lamb from the inside while the oven cooks it from the outside. The result? Deliciously juicy and flavourful falling-off-the-bone tender lamb.
Why Your Lamb Needs to Rest
When you’ve been smelling the delicious aroma of the slow cooked lamb emanating from the kitchen, it’s tempting to want to carve it the minute it comes out of the oven. Don’t do it! This will result in all the delicious juices spilling out onto your chopping board.
Most recipes will include the instruction to ‘rest the lamb’. The reason for this is that during cooking, the meat proteins heat up and force all the juices to the centre. By allowing it to rest once it comes out of the oven, it allows the juices to be redistributed uniformly, and when you do shred and serve it, it remains deliciously moist throughout.
You can also watch the recipe video.
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You can also check out the recipe video!
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten-free provided you use gluten-free chicken stock.
Can I make this Kosher for Pesach?
Ensure the lamb is certified kosher and substitute the dairy yoghurt used to make the tzatziki, with a pareve coconut yoghurt.
What is Skyr?
Skyr is technically classified as a cheese because it contains rennet, but has the same consistency as strained yoghurt and is eaten in the same way as yoghurt. It has a milder flavour than yoghurt, is higher in protein and lower in fat, sugar and carbs.