I made this Sticky & Spicy Slow Cooked Irish Lamb recipe on Ireland AM earlier in the month, my first time o live TV!
There’s something about cooking live on TV that’s both exciting and nerve-wracking. I went all in with flavour, using lamb, pesto, and spices, slow cooking it until it’s falling off the bone.
The lamb is packed with cumin, oregano, paprika, garlic, sea salt, and red pesto or harissa for deep flavour. It’s cooked slowly with onion, rosemary, beef stock, water, and a drizzle of honey. It becomes rich, sticky, and slightly spicy as it cooks. The smell alone is absolutely incredible in the kitchen.
Serve it with buttery mash, roast cherry tomatoes, asparagus, or roast carrots and parsnips. It’s proper comforting, feel-good food.
It was a little nerve-wracking appearing on live TV. But I promised myself this year I would take on new challenges. I’m so glad I did. It was such an incredible experience. Thank you so much for all your support, and to Ireland AM for having me on.
Why You’ll Love This Sticky & Spicy Slow Cooked Irish Lamb
- Slow-cooked until fall-apart tender and full of flavour
- Packed with warm spices, pesto, garlic, and a hint of sweetness
- Simple ingredients that do all the work for you
- Perfect for a comforting Sunday roast or Easter gathering
- Incredible leftovers that taste even better the next day
Leftover Ideas
This recipe leaves plenty for leftovers and is even more delicious the next day, here’s a few ideas:
- Shred it into warm flatbreads with yogurt and fresh herbs
- Add to wraps or pittas with crunchy slaw for an easy lunch
- Toss through pasta with a spoon of the cooking juices
- Pile onto potato wedges with a dollop of sour cream
- Make a quick lamb fried rice with veggies and soy sauce
- Stir into a hearty soup or stew for extra flavour
- Top a pizza base with lamb, feta, and a drizzle of pesto
- Use in a grain bowl with couscous, roasted veg, and greens
Whether you’re making this for a special occasion or a cosy Sunday at home, it’s one of those dishes that’s always worth it. Big flavours, minimal effort, and plenty to share—just how good food should be.
If you give it a go, don’t forget to tag @littleloucooks—I love seeing all your creations!
Sticky & Spicy Slow Cooked Irish Lamb
Equipment
Ingredients
- 1 bone-in Irish lamb leg ~2.4kg
- Spice rub:
- 2 tbsp cumin
- 2 tbsp oregano
- 2 tsp paprika
- 4 garlic cloves finely grated
- 1 tsp sea salt
- 100 g Red pesto or harissa
- Tray:
- 500 ml beef stock + 250ml water
- 2 onion sliced
- sprig rosemary
- 2 tbsp Organic Squeezy honey
- Serve with: buttery mash roast cherry tomatoes & asparagus or roast carrots and parsnips.
Instructions
- Take lamb out 20 mins before cooking. Score the fat in a diamond pattern.
- Mix spice rub ingredients + massage all over lamb. Marinate 1 hr (or overnight).
- Preheat oven to 160°C (fan). Add onion + rosemary to tray, place lamb on top, pour in stock + water. Cover tightly.
- Cook 3.5–4.5 hrs until tender & falling apart.
- Drizzle honey over, uncover, roast 30 mins more.
- Rest 20 mins before shredding/carving.
- 💡 Use the tray juices + onions for gravy—thicken with cornflour, strain & serve!
- Makes for a delicious meal and plenty of leftovers.
- Store leftovers for up to 3 days in fridge.
