Slow cooked lemony lamb

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Serves: 4

By PeterDuck

(2 Votes) 5


  • 3 tbsp olive oil

  • 1 large potato (per person)

  • 2 lemons

  • 1.5kg lamb (preferably leg but any joint will do)

  • 2 pinches dried rosemary (according to preference)

  • 50g butter


  1. Rinse and trim the lamb and place in a large baking dish.
  2. Heat the oven to 220C.
  3. Cut the lemons and squeeze the juice all over the lamb, using the skins to rub it in nicely.
  4. Season with salt, pepper and the oregano or rosemary and dot the butter over the top.
  5. Bake for about 30 minutes until nicely browned all over, turning once or twice in this time.
  6. Add about 300ml of water to the baking tray and cover the tray tightly with foil. Lower the oven to about 180C and cook for about 2.5 hours.
  7. About 90 minutes before the lamb has finished, peel and cut the potatoes into bite-sized chunks and scatter them around the lamb, coating with the juices, replace the foil and return to the oven.
  8. 30 minutes before the end of cooking time check the potatoes, if they are not crispy enough then leave the foil off for the last 30 minutes.

Additional Information

  • lemon

  • lamb

  • Potato

  • Meat

  • Winter

  • Autumn

  • Main Course

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • BonzoDooDah 22/10/10 12:26

    We tried this at the weekend and it was DIVINE! Love cooking the spuds in the same tin - although next time I think we will par-boil them first as they were quite hard (dry not uncooked) - but they tasted delicious too.

  • charmander 19/04/10 07:49

    Still not sure when i should have used the olive oil but tasted great.

  • DorotheaPlenticlew 18/04/10 11:53

    If I have a boneless rolled shoulder thing rather than a leg, can anyone advise how that would change the timings?

  • charmander 17/04/10 21:33

    Sounds lovely. When do you use the olive oil?

  • parkj83 15/04/10 15:31

    Ooh, I never thought of using lemons with lamb. I usually use garlic studded throughout, and then glaze with mint sauce. But this does sound, well, yummy!