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Roast Lamb with Vegetables
Rated 5.0 stars by 1 users
Category
Festive
Servings
4-6
Prep Time
15 minutes
Stove Time
30 minutes
Wonderbag cook time
5-6 hours
Slow-cooked lamb is one of the most requested recipes from our Wonderbag customers — and it’s easy to see why. After a long, gentle cook, the meat becomes meltingly tender, rich, and deeply infused with spice.
Across the Middle East, South Africa, Mediterranean and the UK, lamb is a symbol of generosity and celebration, especially at Easter, when gathering around a beautifully cooked joint remains a much-loved tradition.
Slow-cooked in the Wonderbag, it not only makes the lamb incredibly tender and full of flavour, but also cuts down energy use in the kitchen by up to 70%.
Here, we’ve served it with a simple ratatouille, using seasonal vegetables added to the pan in the final 45 minutes of cooking - allowing them to soften and soak up all those rich, fragrant juices from the lamb.
Wonderbag
Ingredients
- 2.5kg leg of lamb
- 2 tsps salt
- 1/4 tsp black pepper
- 1/4 tsp ground white pepper
- 1 tsp dried thyme
- 3 sprigs of rosemary (or 2 tsp of dried rosemary)
- 1 orange, quartered
- 4 garlic cloves, peeled
- 1/2 large onion, sliced thinly
- Cooking oil
- 3 carrots, trimmed and sliced on the diagonal
- 1 yellow pepper, chopped into cubes
- 1 courgette, chopped into chunks
- 500g cherry tomatoes
- 1 celery stalks, trimmed and cut into thirds
- 400ml stock
Directions
Cut 4 slits in the flesh of the leg of lamb, and in each slit place a clove of garlic. Sprinkle the salt, pepper and thyme, and squeeze the juice of 1 orange over the leg. Sit the lamb on the sprigs of rosemary, or if you are using dried rosemary, sprinkle it along with the thyme. If you have time, allow it to marinate for a few hours.
- Transfer the lamb to your pot and brown the leg on both sides using some oil.
- When browned, add your onions, celery, tomatoes and carrots, along with your stock to your pot. Cover the pot with a lid and cook on a medium heat for 25 minutes. Bring the heat up to a boil, then remove the lidded pot from the stove and place in your Wonderbag.
- Allow to slow-cook in your Wonderbag overnight, or 5-6 hours.
When the lamb is almost cooked, add the courgettes and peppers to the pot and mix in with the stock and vegetable mix. Keep in the Wonderbag for another 45 minutes or until the vegetables are tender.
