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Mary Berry Slow Roast Lamb with Potatoes

Mary Berry Slow Roast Lamb with Potatoes recipe
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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.

Ingredients

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-slow-roast-lamb-with-potatoes/