Mary Berry Slow Roast Lamb with Paprika Recipe

Mary Berry Slow Roast Lamb with Paprika is a beautifully tender and deeply flavorful dish that brings together slow-cooked lamb, warm spices, and aromatic herbs. The paprika creates gentle smokiness, while the long roasting time ensures the meat becomes soft enough to fall apart with a fork. This dish is perfect for Sunday lunches, holiday gatherings, or any special occasion when you want comforting food with minimal effort. Its slow-roast method fills the kitchen with rich aroma and creates a meal that feels rustic yet refined.

What is Mary Berry’s Slow Roast Lamb with Paprika?

Mary Berry’s Slow Roast Lamb with Paprika is a slow-cooked lamb recipe seasoned with paprika, garlic, herbs, and a simple marinade that infuses the meat with warmth and depth. The result is tender lamb, juicy on the inside and beautifully caramelized on the outside.

Why This Recipe is Worth Trying

• The lamb becomes incredibly soft due to slow roasting.
• The paprika adds warmth without overpowering the meat.
• The recipe is simple enough for beginners yet impressive for guests.
• It requires minimal hands-on time, letting the oven do most of the work.
• The flavors develop beautifully, creating a rich and aromatic dish.

Essential Ingredients to Make Mary Berry Slow Roast Lamb with Paprika

• 1 whole lamb shoulder or leg, bone-in (2–2.5 kg)
• 3 tbsp olive oil
• 2 tbsp smoked paprika (or sweet paprika)
• 4 garlic cloves, crushed
• 1 tbsp lemon juice
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 1 tbsp fresh rosemary (or 1 tsp dried rosemary)
• 1 ½ tsp salt
• 1 tsp black pepper
• 2 onions, sliced for roasting base
• 2 carrots, cut into chunks (optional)
• 250ml chicken or lamb stock

Handy Kitchen Tools for Best Results

• Large roasting tin
• Sharp carving knife
• Cutting board
• Mixing bowl
• Basting spoon
• Aluminum foil
• Oven-safe thermometer

Step-by-Step Guide to Making Mary Berry Slow Roast Lamb with Paprika

Step 1: Prepare the lamb

• Pat the lamb dry and trim excess fat, leaving some for flavor.

Step 2: Make the paprika marinade

• Mix paprika, crushed garlic, olive oil, lemon juice, salt, pepper, and herbs into a thick paste.

Step 3: Coat the lamb generously

• Rub the marinade all over the lamb, ensuring it covers every part to maximize flavor.

Step 4: Set up the roasting base

• Place sliced onions or carrots in the roasting tin to act as a flavorful bed for the lamb.

Step 5: Roast low and slow

• Cover the lamb with foil and roast at a low temperature until the meat becomes tender.

Step 6: Uncover for browning

• Remove the foil during the final hour to let the lamb develop a rich, caramelized crust.

Step 7: Rest the lamb

• Allow the meat to rest for at least 15 minutes so the juices redistribute.

Step 8: Carve and serve

• Slice or shred the lamb, depending on your preferred texture, and serve warm.

What I Got Wrong (And How I Fixed It)

• Roasting at too high a temperature – The lamb dried out. Lowering the heat resulted in tender meat.
• Skipping the resting stage – The juices spilled out. Resting kept the lamb juicy.
• Not using enough marinade – The flavor was weak. A generous rub fixed the issue.
• Opening the oven too often – It slowed cooking. Waiting patiently improved tenderness.

Healthier Version of Mary Berry Slow Roast Lamb with Paprika

• Choose a leaner lamb leg instead of a shoulder.
• Reduce oil by half when preparing the marinade.
• Serve with steamed vegetables instead of roast potatoes.
• Use yogurt instead of oil for marinating to cut calories.
• Trim extra fat after cooking for a lighter finish.

Ingredient Substitutions for Mary Berry Slow Roast Lamb with Paprika

• For paprika: Replace with a blend of cayenne and smoked paprika for extra heat.
• For garlic: Use garlic powder if fresh garlic isn’t available.
• For thyme: Swap with rosemary or oregano.
• For olive oil: Use melted butter or avocado oil.
• For lemon juice: Try vinegar for acidity.

Pairing Ideas: What to Serve With Mary Berry Slow Roast Lamb with Paprika

• Herbed roast potatoes – Bring a crispy contrast to the tender lamb.
• Creamy mashed potatoes – Give a smooth, comforting base.
• Steamed green beans – Adds freshness and color to the plate.
• Buttered carrots – Provide natural sweetness.
• Garlic rice – Complements the smoky paprika flavor.
• Warm, crusty bread – Perfect for soaking up pan juices.

Expert Tips to Make Perfect Mary Berry Slow Roast Lamb with Paprika

• Score the lamb lightly to help the marinade penetrate.
• Marinate overnight for a deeper, richer flavor.
• Use smoked paprika if you prefer a bold, earthy aroma.
• Add stock to the roasting tin to prevent drying.
• Keep the lamb covered to trap moisture during slow roasting.
• Baste occasionally for a glossy, well-coated finish.
• Let it rest so the meat becomes even more succulent.

Creative Ways to Customize Mary Berry Slow Roast Lamb with Paprika

• Add honey or maple syrup for a sweet-smoky flavor.
• Mix in cumin and coriander for a Middle Eastern twist.
• Include sliced lemons to add brightness during roasting.
• Use chilli flakes if you prefer gentle heat.
• Add tomatoes and olives for a Mediterranean style.
• Stir in a little mustard to deepen the marinade.
• Top with fresh herbs for a vibrant finish.

Storing Mary Berry Slow Roast Lamb with Paprika the Right Way

• Refrigerate leftovers within two hours of cooking.
• Store in airtight containers to maintain freshness.
• Keep for up to 3 days in the fridge.
• Freeze shredded lamb for easy future meals.
• Reheat gently to avoid drying out the meat.

How to Reheat Mary Berry Slow Roast Lamb with Paprika

• Stovetop: Warm gently with a splash of stock to keep it moist.
• Microwave: Use short intervals to prevent overcooking.
• Oven: Reheat at a low temperature until warmed through.

Nutritional Breakdown (Per Serving)

• Calories: ~460
• Protein: 34g
• Fat: 32g
• Carbohydrates: 6g
• Fiber: 1g
• Ideal for a hearty and satisfying dinner.

Other Popular Mary Berry Lamb Recipes

• Mary Berry Slow Roast Lamb with Potatoes
• Mary Berry Slow Roast Lamb Shoulder
• Mary Berry Lamb Shanks
• Mary Berry Lamb Stew with Mango Chutney
• Mary Berry Lamb Dhansak
• Mary Berry Lamb Casserole

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FAQs

How do I keep slow-roast lamb moist during cooking?

The lamb stays moist when it is cooked low and slow while covered with foil. This traps steam and prevents the meat from drying out. Adding a small amount of stock to the roasting tin also keeps the meat tender throughout the long cooking process.

Should I marinate the lamb overnight for better flavor?

Marinating the lamb overnight helps the paprika, garlic, and herbs penetrate deeply, resulting in a stronger flavor. If you’re short on time, even a 1–2 hour marinade improves the taste significantly.

Why is my lamb not becoming tender after slow roasting?

If the lamb is still tough, it likely needs more time. Lamb shoulder and leg contain connective tissues that break down slowly, so extending the roasting time in a low oven helps achieve a soft, fall-apart texture.

Can I use smoked paprika instead of sweet paprika for this recipe?

Yes, smoked paprika works beautifully and adds earthy, smoky depth to the lamb. It enhances the flavor profile without altering the cooking process.

Wrapping It Up

Mary Berry’s Slow Roast Lamb with Paprika is a wonderfully flavorful and comforting dish that transforms simple ingredients into a luxurious meal. With its slow-cooked texture, rich paprika marinade, and easy preparation steps, it’s a recipe suitable for family gatherings, weekend feasts, or special celebrations. The flavors develop beautifully, and with your preferred tweaks, it can suit any taste.