Recipes

Slow-Roasted Lamb

by StudioLink's Diet.
June 26, 2025
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Made by Meliz Berg

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Why This Slow-Roasted Lamb Is Comfort Food at Its Best

Tender, savory, and slow-roasted until it’s falling apart, this lamb is comfort food at its best. Perfect for cozy gatherings or Sunday feasts, it’s a rich and aromatic dish that feels like a hug from the kitchen.

Ingredients:

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  •   2 kg lamb shoulder
  •   1-2 thickly sliced onions
  •   1 halved bulb of garlic
  •   300 ml chicken or vegetable stock
  •   2 tbsp pomegranate molasses
  •   1 tsp salt (to taste)
  •   1 tsp pepper (to taste)
  •   1 large handful fresh thyme
  •   3-4 bay leaves
  •   1-2 peppers (halved)
  •   2-3 carrots (halved)
  •   1 handful vine tomatoes
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat: Preheat the oven to 150°C (fan).
  2. Set up the tray: Place the lamb shoulder in a roasting tray on top of the thickly sliced onions and halved bulb of garlic.
  3. Add the molasses stock: Mix the chicken or vegetable stock with the pomegranate molasses and pour over the lamb and into the tray.
  4. Season: Season the lamb generously with salt and pepper, and add fresh thyme and bay leaves.
  5. Slow roast: Cover the tray tightly with foil and roast for 6 hours (you can go longer if needed — just top up the tray with a little water if it looks dry).
  6. Add the vegetables: In the final hour of cooking, add halved peppers, carrots, and vine tomatoes to the tray.
  7. Crisp the top: Increase the oven temperature to 160°C (fan) and roast uncovered for the last 30 minutes until the meat is golden brown.
  8. Serve: Serve with vermicelli rice, roasted potatoes, spring greens tossed in olive oil and balsamic vinegar, and toasted pine nuts for a delicious Cypriot-style feast.

Pro Tips

  • Use a lamb shoulder: Its marbling and connective tissue break down beautifully during the long, low roast, giving you meltingly tender meat.
  • Don’t skip the onions and garlic: They form a flavor bed under the lamb and prevent the bottom from scorching.
  • Seal the foil tightly: Trapping the steam is what keeps the lamb moist through six hours of roasting.
  • Top up with water if needed: If the tray looks dry during roasting, a splash of water keeps the juices from burning.
  • Add vegetables late: Peppers, carrots, and tomatoes added in the final hour stay tender instead of turning to mush.
  • Let it rest before serving: A few minutes off the heat lets the juices settle and makes the meat easier to carve.

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