Slow-Roasted Lamb with Vegetables & Walnut-Onion Relish

Tender lamb slow-roasted over vegetables in a vibrant citrus and cherry marinade, paired with a rich, caramelized walnut-onion relish for an unforgettable depth of flavor.

Servings 6 persons Difficulty Medium fruit lamb vegetables 45 minutes

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Ingredients

📌 Ingredients for Slow-Roasted Lamb with Vegetables You Can Make Yourself:

🍖 1.5 kg lamb shoulder cuts
🍊 500 ml freshly squeezed orange juice
🍒 300 ml fresh sour cherry juice
🧂 2 tbsp salt for the marinade
🧂 1 tsp salt for the vegetables
🌶️ 1 tbsp ground paprika
🌶️ 1 tsp chili flakes
🌶️ 2 green chili peppers, sliced
🌿 1 tbsp coriander seeds
🌿 1 tsp ground turmeric
🌿 1 tsp ground black pepper
🌿 3 bay leaves
🥕 2 large carrots, peeled and sliced into thick chunks
🥒 2 medium zucchinis, cut into thick rounds
🍆 1 large eggplant, cut into thick rounds
🥔 3 medium potatoes, peeled and halved
🌽 2 ears sweet corn, cut into thick rounds
🍃 Banana leaves (or parchment paper with aluminum foil)

Instructions

👩🏻‍🍳 Preparation Steps for Slow-Roasted Lamb with Vegetables:

1. In a large pot or deep container, combine the orange juice, sour cherry juice, salt, ground paprika, chili flakes, sliced green chili peppers, coriander seeds, ground turmeric, black pepper, and bay leaves.
2. Submerge the lamb cuts into the juice marinade and let sit for at least 2 hours or overnight in the refrigerator.
3. Prepare the carrots, zucchinis, eggplant, potatoes, and sweet corn by cutting them into thick, uniform chunks.
4. Place the chopped vegetables in a large bowl, sprinkle with salt, and toss thoroughly.
5. Line a deep roasting basket or heavy baking vessel with overlapping banana leaves or parchment paper.
6. Transfer the seasoned vegetables into the bottom of the lined vessel in an even layer.
7. Cover the vegetable layer with a sheet of banana leaf or parchment paper.
8. Arrange the marinated lamb pieces directly on top of the middle leaf layer, drizzling a few spoonfuls of marinade liquid over the meat.
9. Fold the banana leaves tightly over the lamb to seal in the steam and moisture.
10. Bake in a preheated oven at 160°C (325°F) for 3 to 3.5 hours (or cook in a preheated brick pit oven) until the meat is succulent and tender.
11. Uncover carefully and transfer the tender lamb and caramelized vegetables to a platter to serve warm.

Ingredients 2

📌 Ingredients for Sautéed Walnut and Onion Relish You Can Make Yourself:

🧈 50 g butter or ghee
🧅 3 large yellow onions, thinly sliced
🧂 1 tsp salt
🌶️ 1 tsp paprika
🌰 150 g walnuts, finely crushed
🍊 100 ml freshly squeezed orange juice

Instructions 2

👩🏻‍🍳 Preparation Steps for Sautéed Walnut and Onion Relish:

1. Melt the butter or ghee in a skillet over medium heat.
2. Add the thinly sliced yellow onions and sauté for 8 to 10 minutes until soft and golden.
3. Season the onions with salt and paprika, stirring continuously.
4. Add the finely crushed walnuts into the skillet with the onions.
5. Toast the mixture over medium-low heat for 3 to 4 minutes until fragrant.
6. Pour in the freshly squeezed orange juice, stir well, and simmer for 2 minutes until the liquid reduces into a warm glaze.
7. Serve hot alongside the slow-roasted lamb and vegetables.

Watch the recipe video