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Preheat your oven to 325°F. Prepare a large rectangular baking dish (approximately 9x13 inches).

Arrange the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Layer the thinly sliced onions on top of the potatoes.

In a small bowl, whisk together the Dijon mustard, 2 tablespoons olive oil, fresh rosemary, fresh thyme, minced garlic, salt, and black pepper for the marinade.

Place the tied lamb roast on top of the layered potatoes and onions. Pour the prepared marinade directly over the lamb roast. Use a basting brush to spread the marinade evenly over the entire surface of the lamb, ensuring it penetrates into the previously made cuts.

Pour the chicken broth around the lamb, into the bottom of the baking dish. Cover the baking dish tightly with a sheet of aluminum foil.

Bake in the preheated oven for 3 hours, or until the lamb is very tender.

While the lamb is slow cooking, prepare the glaze. In a small bowl, whisk together the honey, apple cider vinegar, 1 tablespoon olive oil, dried oregano, and garlic powder until well combined.

After 3 hours, carefully remove the baking dish from the oven and remove the foil. Increase the oven temperature to 400°F.

Brush the glaze generously over the surface of the lamb roast. Return the uncovered dish to the oven and bake for an additional 30-40 minutes, or until the lamb is deeply browned and the glaze is caramelized and sticky.

Remove from the oven and let the lamb rest for 10-15 minutes before carving or pulling apart. Serve the sticky lamb with the tender potatoes and onions from the dish.


Preheat your oven to 325°F. Prepare a large rectangular baking dish (approximately 9x13 inches).

Arrange the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Layer the thinly sliced onions on top of the potatoes.

In a small bowl, whisk together the Dijon mustard, 2 tablespoons olive oil, fresh rosemary, fresh thyme, minced garlic, salt, and black pepper for the marinade.

Place the tied lamb roast on top of the layered potatoes and onions. Pour the prepared marinade directly over the lamb roast. Use a basting brush to spread the marinade evenly over the entire surface of the lamb, ensuring it penetrates into the previously made cuts.

Pour the chicken broth around the lamb, into the bottom of the baking dish. Cover the baking dish tightly with a sheet of aluminum foil.

Bake in the preheated oven for 3 hours, or until the lamb is very tender.

While the lamb is slow cooking, prepare the glaze. In a small bowl, whisk together the honey, apple cider vinegar, 1 tablespoon olive oil, dried oregano, and garlic powder until well combined.

After 3 hours, carefully remove the baking dish from the oven and remove the foil. Increase the oven temperature to 400°F.

Brush the glaze generously over the surface of the lamb roast. Return the uncovered dish to the oven and bake for an additional 30-40 minutes, or until the lamb is deeply browned and the glaze is caramelized and sticky.

Remove from the oven and let the lamb rest for 10-15 minutes before carving or pulling apart. Serve the sticky lamb with the tender potatoes and onions from the dish.
