Mary Berry 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.
- Prep Time: 15
- Cook Time: 240
- Total Time: 4 hours 15 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
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1 whole lamb shoulder or leg, bone-in (2–2.5 kg)
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3 tbsp olive oil
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2 tbsp smoked paprika (or sweet paprika)
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4 garlic cloves, crushed
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1 tbsp lemon juice
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1 tbsp fresh thyme (or 1 tsp dried thyme)
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1 tbsp fresh rosemary (or 1 tsp dried rosemary)
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1 ½ tsp salt
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1 tsp black pepper
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2 onions, sliced for roasting base
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2 carrots, cut into chunks (optional)
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250ml chicken or lamb stock
Instructions
Step 1: Prepare the lamb
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Pat the lamb dry and trim excess fat, leaving some for flavor.
Step 2: Make the paprika marinade
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Mix paprika, crushed garlic, olive oil, lemon juice, salt, pepper, and herbs into a thick paste.
Step 3: Coat the lamb generously
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Rub the marinade all over the lamb, ensuring it covers every part to maximize flavor.
Step 4: Set up the roasting base
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Place sliced onions or carrots in the roasting tin to act as a flavorful bed for the lamb.
Step 5: Roast low and slow
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Cover the lamb with foil and roast at a low temperature until the meat becomes tender.
Step 6: Uncover for browning
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Remove the foil during the final hour to let the lamb develop a rich, caramelized crust.
Step 7: Rest the lamb
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Allow the meat to rest for at least 15 minutes so the juices redistribute.
Step 8: Carve and serve
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Slice or shred the lamb, depending on your preferred texture, and serve warm.