Mary Berry Slow Roast Lamb with Potatoes Recipe

Mary Berry Slow Roast Lamb with Potatoes is a comforting, beautifully tender dish perfect for Sunday lunches, family gatherings, and holiday dinners. The lamb cooks low and slow, allowing the meat to become soft and succulent while the potatoes absorb the rich cooking juices beneath. With minimal effort and a handful of simple ingredients, this recipe produces a meal that feels impressive, rustic, and incredibly satisfying. Each bite delivers a mix of juicy lamb, caramelized edges, and buttery potatoes infused with herbs and garlic.

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

Mary Berry Slow Roast Lamb with Potatoes is a slow-cooked lamb shoulder or leg roasted with seasoned potatoes, herbs, garlic, and stock. As the lamb cooks gently for hours, it becomes tender enough to fall apart, creating a rich one-pan dish full of flavor.

Why This Recipe is Worth Trying

• The lamb becomes melt-in-the-mouth tender with very little hands-on effort.
• The potatoes roast beneath the lamb, absorbing its juices for incredible flavor.
• The recipe uses simple ingredients that work together beautifully.
• It’s perfect for feeding a crowd while looking effortlessly impressive.
• It reheats well, making leftovers just as enjoyable.

Essential Ingredients to Make Mary Berry Slow Roast Lamb with Potatoes

• 1 whole lamb shoulder or leg, bone-in (2–2.5 kg)
• 3 tbsp olive oil
• 4 garlic cloves, crushed
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 ½ tsp salt
• 1 tsp black pepper
• 2 onions, sliced
• 6–8 medium potatoes, peeled and halved
• 250ml lamb or chicken stock
• 2 tbsp lemon juice

Handy Kitchen Tools for Best Results

• Large roasting tray
• Sharp kitchen knife
• Chopping board
• Aluminum foil
• Basting spoon
• Oven gloves
• Measuring jug

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

Step 1: Prepare the lamb

• Pat the lamb dry, score lightly, and season generously with salt, pepper, and herbs.

Step 2: Mix the garlic-herb paste

• Combine olive oil, crushed garlic, rosemary, thyme, and lemon juice into a thick rub.

Step 3: Coat the lamb generously

• Massage the paste all over the lamb, pressing it into the scored cuts.

Step 4: Arrange potatoes and onions

• Layer sliced onions and halved potatoes in the roasting tray to create a flavorful base.

Step 5: Add stock for moisture

• Pour stock around the potatoes so they roast gently without drying.

Step 6: Place lamb on top

• Set the lamb over the potatoes, allowing its juices to drip down as it cooks.

Step 7: Slow roast covered

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

Step 8: Uncover to brown

• Remove foil during the final hour so the lamb and potatoes gain golden color.

Step 9: Rest before serving

• Allow the lamb to rest 15–20 minutes so the juices settle inside the meat.

What I Got Wrong (And How I Fixed It)

• Not adding enough stock – The potatoes dried out. Extra stock kept them soft and flavorful.
• Cooking too quickly – Made the lamb tough. Lowering the temperature fixed tenderness.
• Skipping the foil cover – Caused dryness. Covering allowed steam to keep everything moist.
• Crowding the potatoes – Prevented crisping. Spreading them out helped them brown evenly.

Healthier Version of Mary Berry Slow Roast Lamb with Potatoes

• Trim extra fat from the lamb before roasting.
• Reduce oil by half in the marinade.
• Use more herbs and garlic for flavor instead of extra fat.
• Serve with steamed greens to balance the richness.
• Replace some potatoes with carrots or parsnips for fewer carbs.

Ingredient Substitutions for Mary Berry Slow Roast Lamb with Potatoes

• For rosemary: Thyme or oregano works well.
• For potatoes: Use sweet potatoes or baby potatoes.
• For garlic cloves: Use garlic powder in a pinch.
• For lamb stock: Chicken stock or vegetable stock can substitute.
• For lemon juice: Try white wine vinegar for acidity.

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

• Minted peas – Brings refreshing contrast to the rich lamb.
• Creamy cauliflower mash – A lighter side option.
• Green beans with butter – Adds crisp, fresh flavor.
• Roasted carrots – Offers a natural sweetness.
• Yorkshire puddings – Perfect for soaking up juices.
• Garlic bread – Ideal for dipping into the roasting tray sauce.

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

• Choose bone-in lamb for richer flavor and juiciness.
• Rub the marinade deeply into the scored lines for maximum seasoning.
• Keep the lamb covered for most of the cooking time to retain moisture.
• Baste occasionally to keep the meat glossy and flavorful.
• Use a low temperature to ensure the meat becomes pull-apart tender.
• Let the potatoes roast uncovered at the end for crisp edges.
• Rest the lamb before carving to keep it juicy.

Creative Ways to Customize Mary Berry Slow Roast Lamb with Potatoes

• Add smoked paprika for a warm, smoky flavor.
• Mix in whole garlic bulbs for roasted garlic sides.
• Add cherry tomatoes for a Mediterranean twist.
• Splash in white wine for a richer roasting base.
• Use chilli flakes for gentle heat.
• Add honey to create a caramelized crust.
• Include bay leaves for an earthy aroma.

Storing Mary Berry Slow Roast Lamb with Potatoes the Right Way

• Refrigerate leftovers in airtight containers once cooled.
• Store up to 3 days for best freshness.
• Remove bones before storing for easier reheating.
• Freeze shredded lamb separately from potatoes.
• Add a little stock when reheating to restore moisture.

How to Reheat Mary Berry Slow Roast Lamb with Potatoes

• Oven: Reheat gently at low heat until warmed through.
• Stovetop: Warm with a splash of stock in a covered pan.
• Microwave: Heat in short intervals to avoid drying the meat.

Nutritional Breakdown (Per Serving)

• Calories: ~520
• Protein: 38g
• Fat: 33g
• Carbohydrates: 28g
• A hearty, balanced roast perfect for family meals.

Other Popular Mary Berry Lamb Recipes

• Mary Berry Slow Roast Lamb with Paprika
• 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 the lamb moist while slow-roasting with potatoes?

The lamb stays moist when cooked at a low temperature and tightly covered with foil during most of the roasting time. This traps steam and prevents the meat from drying out. Adding stock to the roasting tray also keeps both the lamb and potatoes tender.

Should potatoes go under the lamb while roasting?

Yes, placing the potatoes beneath the lamb helps them absorb the flavorful juices that drip down during cooking. This creates soft, richly seasoned potatoes that pair perfectly with the tender lamb.

Why are my potatoes not soft after slow roasting?

Potatoes stay firm if they aren’t surrounded by enough liquid or are packed too tightly. Spreading them evenly and adding sufficient stock ensures they cook evenly and become soft and buttery.

Can I prepare Mary Berry’s slow roast lamb with potatoes the day before?

Yes, this dish reheats very well. You can roast the lamb and potatoes the day before, chill them, and reheat gently the next day. The flavors deepen overnight, making the dish even more flavorful.

Wrapping It Up

Mary Berry Slow Roast Lamb with Potatoes is a comforting, deeply flavorful roast that requires little work yet produces outstanding results. With tender lamb, golden potatoes, and a rich herb-infused aroma, this dish is ideal for weekend gatherings or any time you want a meal that feels special and homemade. Its slow-cooked texture and rustic presentation make it a timeless favorite for all seasons.