Slow-cooked Spanish style lamb

A warming one pot meal from Allegra McEvedy with meltingly tender lamb and tasty root vegetables
By Allegra McEvedy
Slow-cooked Spanish style lamb
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 3 large potatoes, peeled, cut into chunks
  • 3 carrots, peeled, cut into big chunks
  • 6 tbsp olive oil
  • 1.25 kg half lamb shoulder, bone-in, preferably salt marsh
  • 50 ml medium dry sherry
  • handful flat-leaf parsley, roughly chopped

For the stock

  • 100 ml medium dry sherry
  • 800 ml light chicken stock
  • 400 g canned chopped tomatoes
  • 2 big pinches saffron
  • 1 tbsp honey
  • 4 garlic cloves, smashed with the flat of a knife and peeled
  • 3 bay leaves
  • 1 tbsp coriander seeds
  • 1 tbsp tomato purée
  • 2 sticks celery, sliced


1. Preheat the oven to 220C/200C fan/gas 8.Toss the potatoes and carrots in 4 tablespoons of the olive oil season well and roast in the oven or about 40 mins until tender when pierced with a knife. Leave on one side.

2. Heat the remaining 2 tbsp of olive oil in a large frying pan. Season the lamb with ½ tsp coarsely ground black pepper and brown it all over. Transfer the lamb, skin-side up to large roasting tin and surround with the potatoes and carrots.

3. Pour away most of the fat used to brown the meat, and add 50ml of sherry to the hot pan. Scrape up any sediment and pour the juices into a sturdy casserole.

4. Combine all the stock ingredients and add to the casserole and heat to a simmer for 10 mins.

5. Pour the stock over the lamb, potatoes and carrots in the roasting tin. Cover with foil and cook at 170C/150C fan/Gas 3 for about 1 hr 30 mins. Turn the lamb over and gently shuffle the vegetables halfway through cooking.

6. When the meat is tender, turn it skin-side up again, and leave to rest for 15 mins. Stir in the parsley just before serving.

Simple Beef and Lamb
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