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–+ servings

Sticky & Spicy Slow Cooked Irish Lamb

This Sticky & Spicy Slow Cooked Irish Lamb is packed with bold flavours from warming spices, garlic, and pesto, then cooked low and slow until perfectly tender. Made with simple, quality ingredients, it’s an easy yet impressive dish that’s perfect for Easter, Sunday roasts, or any special gathering.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Resting time 20 minutes
Total Time 5 hours 10 minutes
Course Dinner
Servings 6 (with leftovers)

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.
Keyword Lamb, Leftovers, Roast Dinner
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