Sticky Slow Cooked Lamb & Potatoes
Sticky Slow Cooked Lamb & Potatoes
Ingredients
For the Lamb and Potatoes
- 2 pounds potatoes, peeled and thinly sliced into 1/8-inch rounds
- 2 yellow onions, thinly sliced into rings
- 3 pounds boneless lamb roast, such as leg or shoulder, tied with butcher's twine, with several deep horizontal cuts made into its surface
- 1/2 cup chicken broth
For the Marinade
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Glaze
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 325°F. Prepare a large rectangular baking dish (approximately 9x13 inches).
⏱️ 10 min•🌡️ 325
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 2 min
- 6
Bake in the preheated oven for 3 hours, or until the lamb is very tender.
⏱️ 180 min•🌡️ 325
- 7
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.
⏱️ 5 min
- 8
After 3 hours, carefully remove the baking dish from the oven and remove the foil. Increase the oven temperature to 400°F.
⏱️ 2 min•🌡️ 400
- 9
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.
⏱️ 40 min•🌡️ 400
- 10
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.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Slow Cooked Lamb & Potatoes
For the Lamb and Potatoes
- 2 pounds potatoes, peeled and thinly sliced into 1/8-inch rounds
- 2 yellow onions, thinly sliced into rings
- 3 pounds boneless lamb roast, such as leg or shoulder, tied with butcher's twine, with several deep horizontal cuts made into its surface
- 1/2 cup chicken broth
For the Marinade
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Glaze
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 325°F. Prepare a large rectangular baking dish (approximately 9x13 inches).
⏱️ 10 min•🌡️ 325 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 2 min - 6
Bake in the preheated oven for 3 hours, or until the lamb is very tender.
⏱️ 180 min•🌡️ 325 - 7
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.
⏱️ 5 min - 8
After 3 hours, carefully remove the baking dish from the oven and remove the foil. Increase the oven temperature to 400°F.
⏱️ 2 min•🌡️ 400 - 9
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.
⏱️ 40 min•🌡️ 400 - 10
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.
⏱️ 15 min