Slow-Roasted Lamb Recipe with Wild Oregano

Slow-roasted lamb with wild oregano

  • serves 6
  • Easy

Impress friends and family at your next gathering with this succulent and comforting slow-roasted lamb recipe with wild oregano

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Here’s Selin Kiazim’s inspiration for this recipe: “This slow-cooked lamb is what my mum always cooks for occasion dinners. Lamb is a family favourite and what makes this quintessentially Cypriot is the use of aromatic wild oregano, which we would always bring loads back of on trips to Cyprus.” selinkiazim.com

Ingredients

  • lamb shanks 6
  • onions 2 large, each cut into 4 thick slices
  • wild dried oregano or dried oregano 2 tbsp
  • bay leaves 3-4
  • Cyprus potatoes 6 medium, peeled and cut in 1/2 (see notes below)
  • carrots 6, cut in 1/2 lengthways
  • tomatoes 3, each cut into 3 thick slices
  • mild red pepper paste 1 heaped tbsp, (see notes below)

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the lamb, onions, oregano, bay leaves, potatoes, carrots and tomatoes into a large, deep roasting tray with plenty of seasoning, mix well then spread evenly.

  • Step 2

    Whisk the pepper paste into 480ml of hot water and pour into the tray. You want just enough liquid to cover the bottom of the tray so add a little extra if necessary.

  • Step 3

    Cover the tray with foil and roast for 2 hours. Remove the foil and put back into the oven for 30-40 minutes to colour and crisp the top of the lamb a little.

Cyprus potatoes have a firm yellow flesh and a buttery flavour. Find them in greengrocers and some supermarkets, or use Desirée potatoes instead. Mild red pepper paste is a Turkish storecupboard staple. Look for the Öncü brand, one of the most popular and widely available, in Turkish grocers and online at theturkishshop.com.


Check out our best lamb recipes here...

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Nutritional Information

  • Kcals 531
  • Fat 18.1g
  • Saturates 7.1g
  • Carbs 43g
  • Sugars 12.8g
  • Fibre 8.7g
  • Protein 44.6g
  • Salt 0.3g
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