Ainsley Harriott Slow Roasted Lamb Recipe

This Ainsley Harriott slow-roasted lamb is a showstopping centrepiece roast packed with garlic, rosemary, and anchovies, then slow-cooked in red wine and stock until it falls off the bone. It’s the ultimate Sunday roast or Easter lamb, ready in about 5 hours but worth every minute.

Estimated reading time: 8 minutes

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Ainsley Harriott Slow Roasted Lamb Ingredients

For the Lamb:

• 1 x 2kg leg of lamb (bone-in)
• 6 large garlic cloves, cut into thin slivers
• 8 anchovy fillets, halved lengthways
• 12 fresh rosemary sprigs, small
• Zest of 1 lemon
• 2 tbsp olive oil
• 250ml (9fl oz) red wine (Shiraz or Cabernet Sauvignon)
• 250ml (9fl oz) lamb or chicken stock
• Salt and freshly ground black pepper

Rosemary Roasted Roots:

• 3 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 red onions, cut into wedges
• 3 tbsp olive oil
• 3 fresh rosemary sprigs
• Salt and black pepper

For the Gravy:

• 25g butter
• 1–2 tbsp plain flour
• 200–300ml lamb or chicken stock

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How To Make Ainsley Harriott Slow-Roasted Lamb

1. Prep the lamb: Using a sharp knife, make 12–16 deep incisions (about 2.5cm deep) all over the lamb flesh. Push a sliver of garlic into each cut, followed by half an anchovy fillet and a small sprig of rosemary. Repeat until all the incisions are filled.
2. Season and prep the tray: Place the stuffed lamb into a large roasting tray. Grate the lemon zest over the surface and massage it gently into the flesh. Season generously with salt and black pepper, then drizzle over the olive oil.
3. Add the liquid: Pour the red wine and stock into the tray around the base of the lamb — not over the top.
4. Initial blast: Preheat the oven to 220°C (200°C Fan / Gas 7). Place the lamb in the oven uncovered for 20 minutes to sear and colour the outside.
5. Slow roast: Reduce the temperature to 130°C Fan (150°C / Gas 2). Continue roasting for 4 to 4½ hours, basting the lamb every hour with the pan juices. If the tray looks dry, add a splash more wine or stock.
6. Prep the roasted roots: About 1 hour and 15 minutes before the lamb is done, toss the carrots, parsnips and red onion wedges with olive oil, rosemary, salt and pepper. Spread on a separate roasting tray and roast at the same temperature for 1 hour to 1 hour 15 minutes, turning once, until golden and tender.
7. Check for doneness: The lamb is ready when it is deep golden brown, and the meat is completely tender — it should pull away from the bone with almost no effort. A skewer inserted into the thickest part should meet no resistance.
8. Rest the lamb: Remove from the oven, cover loosely with foil and leave to rest for 30 minutes. Do not skip this step.
9. Make the gravy: While the lamb rests, place the roasting tray over a low heat. Carefully skim off any excess fat from the surface. Add the butter and flour and stir vigorously into the pan juices. Gradually add the stock, stirring continuously, until you have a smooth, rich gravy. Season to taste and strain before serving.
10. Serve: Carve or simply pull the lamb apart with two forks and serve alongside the roasted roots with gravy poured over.

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Recipe Tips

• The Anchovy Secret: Don’t skip the anchovies — they dissolve completely during roasting, and you won’t taste fish at all. They melt into the meat and add an incredible depth of savoury flavour that makes the lamb taste richer and more complex.
• Wine Choice Matters: Use a full-bodied red like a Shiraz or Cabernet Sauvignon. The tannins in the wine break down the lamb fibres during the long cook and create a beautifully dark, rich gravy base.
• Baste Regularly: Basting every hour keeps the surface of the lamb moist and builds up a gorgeous caramelised crust. Use a spoon or turkey baster.
• Low and Slow is Key: Don’t be tempted to rush this at a higher temperature. The magic of this recipe is the 4+ hours at 130°C—that’s what makes the meat fall off the bone.
• Make Ahead: You can stuff and season the lamb up to 24 hours in advance. Cover with cling film and refrigerate overnight. Bring to room temperature for 1 hour before roasting.

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What To Serve With Ainsley Harriott Slow Roasted Lamb

This roast is a meal in itself, but here are the perfect accompaniments:

• Mint Sauce: Classic British pairing — the sharp acidity cuts through the richness of the slow-roasted meat
• Dauphinoise Potatoes: Creamy, garlicky and indulgent alongside the lamb
• Steamed Spring Greens: Lightly buttered greens balance the richness
• Crusty Bread: Essential for mopping up every last drop of the red wine gravy
• Roasted Garlic Mashed Potato: Smooth, buttery mash to soak up the gravy

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How To Store Ainsley Harriott Slow Roasted Lamb

• Store: Once cooled, pull or slice the leftover lamb and store it in an airtight container in the fridge for up to 3 days. Keep any gravy separately.
• Freeze: Leftover lamb freezes brilliantly. Wrap tightly in foil or store in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of stock to keep it moist.
• Reheat: Reheat covered in foil in a low oven (160°C) for 20–25 minutes with a splash of stock or water to prevent drying out.

Make It Your Own — Creative Twists

Ainsley has always said cooking should feel like freedom, not a rulebook. This slow-roasted lamb is a brilliant base — here’s how to take it somewhere completely your own:

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The Mediterranean Version 🌿

Swap the red wine for a full glass of dry white wine and add a handful of black olives, sun-dried tomatoes, and two tablespoons of capers scattered into the roasting tray. Finish with a squeeze of fresh lemon right before serving. The result is lighter, brighter, and screams a lazy Sunday lunch somewhere on the Amalfi Coast.

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The Caribbean Twist 🌶️

This is pure Ainsley. Rub the lamb all over with a jerk paste made from scotch bonnet, allspice, thyme, and dark rum instead of the rosemary-garlic stuffing. Replace the red wine in the tray with pineapple juice and chicken stock. Serve it pulled, piled into flatbreads with mango slaw. It sounds wrong — it tastes incredible.

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The Bolder Garlic Lover’s Cut 🧄

Double the garlic — no, seriously. Use a whole head, thinly sliced, and push pieces deep into every single incision. Add a full tablespoon of smoked paprika into the olive oil rub and finish the last 20 minutes of roasting with a honey and mustard glaze brushed over the top. The crust it creates is almost candy-like against the soft, yielding meat underneath.

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The Next-Day Leftover Magic 🫙

Cold pulled lamb from the fridge, stuffed into a warm pitta with a spoonful of Greek yoghurt, sliced cucumber, pomegranate seeds, and a drizzle of harissa oil — this is honestly better than the roast itself. Don’t let a single gram go to waste.

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The Slow-Braised Tomato Version 🍅

Add a 400g tin of chopped tomatoes and a tablespoon of tomato purée into the roasting tray alongside the wine. The tomatoes collapse and reduce over 4 hours into a deeply concentrated, almost ragù-like sauce that clings to every shred of the lamb. Spoon it over polenta or wide pappardelle pasta for something genuinely special.

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💬 The beauty of a 5-hour roast is that the oven does all the work — your only job is to decide how bold you want to go. Start classic, then next time make it yours.

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Tried this recipe? We’d love to hear how it turned out — drop a comment below and leave a rating to help other home cooks! ⭐

Ainsley Harriott Slow Roasted Lamb Nutrition Facts

• Ainsley Harriott’s Smashed Burger Recipe
• Ainsley Harriott-Inspired Tamarind Glazed Chicken Thighs
• Ainsley Harriott Jerk Chicken Recipe
• Ainsley Harriott Carnival Rum Punch Chicken Wings Recipe
• Ainsley Harriott Caribbean Fish Curry with Spinach and Coconut Recipe

(Per serving, based on 6 servings)

Nutrient	Amount
Calories	485 kcal
Protein	42g
Carbohydrates	12g
Fat	28g
Saturates	10g
Sugar	5g
Salt	0.8g

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FAQs

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