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Slow Cooked Lamb with Potatoes

Serve up succulent slow cooked lamb this Easter with a side of potatoes and veggies.

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Bring home-cooked comforts to the table with our succulent slow cooked lamb with crispy potatoes. Serve with seasonal veggies and enjoy with friends and family.

The perfect main for your Easter menu! 

Prep: 20 - 30 minutes

Cook: 4 hours

Serves: 6

Ingredients

1.8kg leg of lamb, fat trimmed

1 tbsp olive oil

8 medium potatoes, peeled and thinly sliced

6 sprigs of fresh thyme

3 crushed garlic cloves

120ml chicken stock

5 sprigs of fresh oregano

5 strips of lemon rind

80ml lemon juice

20g butter, cubed

Gravy, to serve 

ProTip:  Feel free to slow roast with your choice of seasonal vegetables.                    

Utensils

ProCook Stoneware Oven Dish
Mixing Bowl Set
Measuring Jug Set

What you'll need...

Method

1. Preheat the oven to 150C/130C Fan

2. Heat the olive oil in an oven dish and cook the lamb for 5 minutes each side or until browned. Remove from the oven, transfer lamb to a plate and carefully drain any excess oil from the oven dish.

3. Place potatoes and garlic into a large mixing bowl and toss to ensure even coverage. Remove leaves from 3 sprigs of thyme and place to the side. Layer the potato slices in the oven dish and sprinkle the thyme leaves between layers. Once done, drizzle chicken stock over the potatoes before topping with the lamb.

4. Top the potatoes with lemon rind, oregano and remaining thyme sprigs before drizzling both the potatoes and lamb with lemon juice. Place cubes of butter on the potatoes, dotting them around evenly. Season with salt and pepper to taste. Cook in the oven for 3 ½ to 4 hours, or until lamb is tender.

5. Remove and bring straight to the table for a rustic dining experience. Serve with gravy and enjoy your delicious Easter feast!