Recipe: Slow, lazy man lamb

Okay boys, this dish is simple and easy enough to prepare.

This gives us girls the night off – time to take a nice deep

bubble bath and hello, no headache!




The vegetables

6 celery stalks, roughly chopped

4 peeled carrots, roughly chopped

1 large head of garlic

2 onions, peeled and thickly sliced

4 large potatoes, washed and cut into thick rounds

1 teaspoon dried oregano

1 tablespoon olive oil

salt and pepper


The lamb

2 kg free-range lamb, a nice-sized leg or shoulder

1 tablespoon olive oil

salt and pepper

large stem fresh rosemary

1 cup chicken or vegetable stock

juice of 1 lemon




Preheat the oven to 160 °C. Toss all the vegetable ingredients together and place them at the bottom of large roasting pan.


Oil the lamb and season with salt and pepper. Brown gently in a frying pan and remove. Place the rosemary stem onto the vegetables, top with the lamb, pour in the stock and lemon juice, and seal with foil. Just forget about it for 2 ½ hours.


Check for tenderness [NOW how do you explain that to a man!?   Haaaaaa, the meat should fall away from the bone.


Serve with a mound of buttery, garlicky, polenta!


Serves 4-6


About Perdeberg Dry Land Collection Pinotage

On the nose this wine shows a distinctive spiciness with undertones of fresh cherries, prunes and strawberry cordial. The palate boasts ample fruit and charisma, with a luscious tannin structure which will evolve in taste and texture over the coming years.


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© Jenny Morris


By | 2015-06-03T09:44:09+00:00 June 3rd, 2015|Jenny Morris|Comments Off on Recipe: Slow, lazy man lamb