Recipes

Slow-Roasted Lamb

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

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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


Directions

  1. Preheat the oven to 150°C (fan).

  2. Place the lamb shoulder in a roasting tray on top of the thickly sliced onions and halved bulb of garlic.

  3. Mix the chicken or vegetable stock with the pomegranate molasses and pour over the lamb and into the tray.

  4. Season the lamb generously with salt and pepper, and add fresh thyme and bay leaves.

  5. 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. In the final hour of cooking, add halved peppers, carrots, and vine tomatoes to the tray.

  7. Increase the oven temperature to 160°C (fan) and roast uncovered for the last 30 minutes until the meat is golden brown.

  8. 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.

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