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Clay pot Roasted Lamb | Slow Roast Lamb

Special lunch or dinner Clay pot Roasted Lamb for this Easter season. This is a Portuguese inspired dish eaten in Easter that I turned into my own taste buds using amazing spices and slowly cooking in a clay pot in the oven which helps the meat to cook to perfection and fall off the bone. This recipe is very easy to make, like marinate, wait, put in the oven, wait, and you will have all the time on your hands for doing other things while the dish is being done. This is really a tempting dish. I hope you try it out.

Serve 4

Cooking time 2 hours in the oven


1 kg front leg of Lamb, chopped into 4 pieces

2 inches sliced stem of French Garlic round

1 Carrot peel & round sliced

2 Bay leaves

1 tbsp salt preserved red Pepper paste (massa de pimentão)

3 cloves of grated Garlic

1.5 tsps Roasted Cumin

1 tsp Paprika

0.5 crushed Black pepper

40ml Olive Oil

1 tsp dried Rosemary

1 tsp Chili flakes

0.5 tsp Salt

1.5 tbsps Lemon Juice

How to make:

Prepare all the ingredients above.

  1. Dry roast Cumin seeds on medium low heat and crush it up if you don’t have pre made.

  2. Prepare a paste to marinate the Lamb. Into a clay pot put in about Olive Oil, preserved red Pepper paste, Grated Garlic, Roasted & crushed Cumin that we made earlier, Paprika, crushed Black Pepper, dried Rosemary if you have it fresh use it, Salt to taste Pepper paste has got salt so use it per your taste and lemon Juice. Combine them well to incorporate.

  3. Now the Lamb, put in the marinade paste and apply one by one to marinate the meat evenly. After the meat is coated well with the marination, add in 2 bay leaves, the French Garlic sliced and the Carrot sliced. Mix them well, covered with the lid and keep it in the fridge overnight for the best flavor or at least let it marinate for 3 hours.

  4. The next day, take out from the fridge, let it rest at room temperature for 15 minutes meanwhile add in 1 cup of hot water, that quickly brings the meat to room temperature and to extract the stock from the meat while we are roasting in the oven. Mix it thoroughly.

  5. Cover with foil Or If you have the lid with the same thickness as the pot then use it and put in the oven for 2 hours, for the first 15 minutes at 220cº to heat well. After 15 minutes reduce to190cº and let it cook for 1h 45minutes or until it's tender and fall off the bone. It can take more or less time. You can check during this time to make sure that the meat is cooking well

  6. After 2 hours your Clay pot roasted Lamb is ready. The meat cooked to perfection and it fell off the bone. The aroma is so good with delicious gravy. Enjoy!

You can enjoy it with roast potatoes or stir fry vegetables, rice, bread anything you like that makes your Easter joyful on the dining table with your family or friends. I really hope that you try this amazing dish this Easter especially or you can make it whenever you like and enjoy it.

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