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.
Equipment
- Large Roasting Tray
- Sharp Knife
- Turkey Baster or Large Spoon
- Aluminium Foil
Ingredients
For the Lamb
- 1 leg of lamb bone-in, approximately 2kg
- 6 garlic cloves cut into thin slivers
- 8 anchovy fillets halved lengthways
- 12 fresh rosemary sprigs small
- 1 lemon zest only
- 2 tbsp olive oil
- 250 ml red wine Shiraz or Cabernet Sauvignon
- 250 ml lamb or chicken stock
- salt and freshly ground black pepper to taste
For the 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
For the Gravy
- 25 g butter
- 1-2 tbsp plain flour
- 300 ml lamb or chicken stock
Instructions
- Using a sharp knife, make 12–16 deep incisions (about 2.5cm deep) all over the lamb. Push a sliver of garlic into each cut, followed by half an anchovy fillet and a small rosemary sprig.
- Place the stuffed lamb in a large roasting tray. Grate the lemon zest over the surface and massage gently into the flesh. Season generously with salt and black pepper, then drizzle over the olive oil.
- Pour the red wine and stock into the tray around the base of the lamb — not over the top.
- Preheat the oven to 220°C (200°C Fan / Gas 7). Roast the lamb uncovered for 20 minutes to sear and colour the outside.
- Reduce the temperature to 150°C (130°C Fan / Gas 2). Continue roasting for 4 to 4½ hours, basting every hour with the pan juices. Add a splash more stock if the tray looks dry.
- About 1 hour 15 minutes before the lamb is done, toss the carrots, parsnips and red onion with olive oil, rosemary, salt and pepper. Roast on a separate tray at the same temperature for 1 hour to 1 hour 15 minutes, turning once.
- The lamb is ready when it is deep golden brown and the meat pulls away from the bone with almost no effort. A skewer inserted into the thickest part should meet no resistance.
- Remove from the oven, cover loosely with foil and rest for 30 minutes. Do not skip this step.
- Place the roasting tray over a low heat. Skim off excess fat, then add the butter and flour and stir into the pan juices. Gradually add stock, stirring until you have a smooth, rich gravy. Season and strain before serving.
- Carve or pull the lamb apart with two forks and serve alongside the roasted roots with gravy poured over.
Video
Notes
Don't skip the anchovies — they dissolve completely during roasting and add an incredible depth of savoury flavour without any fishiness.
Low and slow is everything here. The 4+ hours at 150°C is what transforms a tough leg into something that falls apart at the touch.
This lamb improves if you stuff and season it up to 24 hours in advance. Cover and refrigerate overnight, then bring to room temperature 1 hour before roasting.