Slow-Cooked Lamb & Seasonal Veg

Tender, fall-apart slow-cooked lamb, infused with aromatic herbs and spices, served with seasonal roasted veggies—the perfect comfort meal for cooler days. This rich, slow-cooked lamb paired with sweet, earthy seasonal veggies makes for the ultimate comfort food meal—perfect for family dinners or special gatherings!

Ingredients:

For the Lamb:

• 1.5–2kg lamb shoulder or leg

• 3 cloves garlic, minced

• 1 tbsp olive oil

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika

• 1 tbsp fresh rosemary (or 1 tsp dried)

• 1 tbsp fresh thyme (or 1 tsp dried)

• 2 cups beef or lamb stock

• 1 cup red wine (optional, for richness)

• 1 tbsp Worcestershire sauce

• Salt & pepper to taste

For the Seasonal Veggies:

• 3 carrots, peeled and chopped

• 2 kumara (sweet potatoes), peeled and chopped

• 3 potatoes, quartered

• 1 parsnip, peeled and sliced

• 1 red onion, cut into wedges

• 1 tbsp olive oil

• 1 tsp honey (optional, for caramelization)

• Salt & pepper to taste

Method:

1. Prep the Lamb:

   • Preheat oven to 150°C or set up your slow cooker on low.

   • Rub the lamb with garlic, olive oil, cumin, coriander, paprika, rosemary, thyme, salt, and pepper.

   • Heat a large ovenproof dish or frying pan over medium-high heat and sear the lamb on all sides until golden brown (about 3-4 minutes per side).

2. Slow Cook the Lamb:

   • Place the lamb in a large roasting dish or slow cooker.

   • Pour in the stock, red wine (if using), and Worcestershire sauce.

   • Cover tightly with foil or a lid and slow cook in the oven for 4-5 hours (or in a slow cooker on low for 6-8 hours), basting occasionally with the juices.Add the roasted pumpkin and kumara to the pot along with the vegetable stock, cumin, and nutmeg. Simmer for 10 minutes.

3. Roast the Veggies:

   • About 45 minutes before the lamb is ready, toss the chopped seasonal vegetables with olive oil, honey, salt, and pepper and spread them on a baking tray.

   • Roast at 200°C for 35-40 minutes, turning halfway, until caramelized and tender.

4. Serve & Enjoy!

   • Once the lamb is tender and falling apart, remove from the oven and let it rest for 10 minutes before shredding or slicing.

   • Serve with the roasted seasonal veggies and drizzle with the flavorful lamb juices from the pan.

   
   

Pro Tips:

• Layer the Flavours – Add garlic, rosemary, thyme, cumin, and paprika for a rich depth of flavor. A splash of red wine or Worcestershire sauce enhances the taste even more.

• Sear for extra flavour – Browning the lamb before slow cooking locks in flavour and creates a delicious caramelized crust.

• Choose the Right Cut – Lamb shoulder or leg is best for slow cooking as it has enough fat and connective tissue to become tender and juicy.