Slow Cooked Spring Lamb with Spring Vegetables and Mint

Spring is the best time to enjoy lamb and this slow cooked recipe brings out the flavour beautifully. Best served with seasonal vegetables, it's definitely our favourite for a leisurely Sunday lunch with friends and family.

Serves 4 - 6


2.5kg Shoulder of Lamb

250 ml Chicken stock

Water (to cover)

3 Onions (peeled & cut into wedges)

3 Carrots (chopped)

2 Celery Sticks (chopped)

1 Garlic Clove (peeled & left whole)

10 Thyme Sprigs

2 Rosemary Stalks

1 tbsp Black Pepper Corns

1 tsp Fennel Seeds

1 tsp Coriander Seeds

5 Star Anise

2-3 Rosemary Sprigs (top part only)

2-3 tbsp Gluten-Free Flour

2-3 tbsp Milk


Dust 2-3 sprigs of rosemary with Gluten-Free flour. Dip into the milk then dust with Gluten-Free flour again and deep fry until crisp. Drain the excess oil then season to taste.

Place the lamb, onion, carrots, celery & garlic in a large pan and heat until the meat has browned all over. Transfer the lamb & vegetables to a deep baking tray, add the remaining ingredients and cover with water. Place the oven tray on top of the stove, bring to simmer then remove from the heat & cover tightly with tin foil. Cook in a low temperature oven (130 – 140 C) for 5 hours until tender. Remove & leave the lamb to rest in its juices. Once cool, you can remove the bone and any excess fat. Roll in cling film to make a large sausage and tie both ends. Allow to cool in the fridge for up to 4 hours before slicing into portions and removing the cling film.

Next, skim any residue from the surface of the stock and strain (leaving behind the rosemary & thyme). Reduce by a 1/3 and season with salt & demerara sugar.

In a hot pan, gently heat the lamb and add the reduced lamb stock. Transfer to an oven at 180C for 10 minutes and baste until the lamb is fully glazed.

Serve the glazed lamb with the remaining jus, mint sauce, roasted root vegetables & crispy rosemary.

This recipe is courtesy of Bel & The Dragon .

 Bel & The Dragon .