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Lamb roasted with Ajvar served with fresh parsley and roasted potatoes
Succulent slow-roasted lamb served with potatoes

Slow-Roasted Lamb with Ajvar

Author: Flavelo
Recipes Main Courses
Lamb's distinctive, tallowy flavour profile demands strong seasoning and acids. Enter ajvar: this cream made from roasted peppers and aubergine not only adds flavour, but its acids and the marinade's oil content help soften meat fibres. This 'low and slow' technique guarantees meat falls off the bone, while high heat at the end caramelises a crispy crust on it.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 50 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Roasting tin or baking tray
  • Aluminium foil
  • Brush (for basting)

Instructions

1 ✓

Take meat out of fridge at least 1 hour before roasting to reach room temperature. Pat dry, then salt and pepper thoroughly.

Tip: If you put cold meat in oven, centre stays raw by time outside cooks. Salting helps retain moisture within fibres.
2 ✓

Prepare marinade: mix ajvar, oil, crushed garlic, chopped rosemary, and lemon juice.

Tip: Acidity of lemon juice helps loosen connective tissues (tenderising).
3 ✓

Coat meat thickly with marinade, place in roasting tin, and cover tightly with foil. Let stand 1-2 hours (or overnight in fridge).

Tip: During marinating, flavours penetrate upper layers of meat via diffusion.
4 ✓

Roast at 160-170°C (conventional oven if possible) for approx 90 minutes under foil.

Tip: Steam forms under foil, steaming the meat so it doesn't dry out over long time.
5 ✓

Remove foil, increase heat to 200°C, and roast another 20 minutes until marinade caramelises on top. Baste with juices halfway through.

Tip: Sugars in juices (from ajvar) brown truly now, giving intense flavour.
6 ✓

After roasting, rest meat for 15 minutes on board before carving.

Tip: If carved immediately, internal pressure forces out all valuable juices, resulting in dryness.

Recipe FAQ

Can I use other meat?
This marinade works excellently with pork shoulder or beef brisket too, but cooking times may vary.
I don't have ajvar, what can I replace it with?
Roasted red peppers blended with a little garlic and aubergine gives a similar result.

Ingredients

  • 1 kg Lamb leg or shoulder (bone-in or boneless)
  • 200 g Ajvar (spicy or mild)
  • 3 cloves Garlic
  • 3 tbsp Olive oil
  • 2 sprigs Fresh rosemary
  • 1 tbsp Lemon juice
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 10 g Fresh parsley