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Roasted lamb with ajvar served with potatoes
Tender roasted lamb with rich ajvar flavor

Slow-Roasted Lamb with Ajvar

Author: Flavelo
Recipes Main Courses
Lamb's strong, distinct flavor demands bold spices and acidity. Enter Ajvar: a roasted red pepper and eggplant spread that adds flavor while tenderizing the meat with its acidity and oil. The 'low and slow' technique guarantees meat that falls off the bone.
🕒 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 Pan
  • Aluminum Foil
  • Brush

Instructions

1 ✓

Bring meat to room temp for 1 hour. Pat dry, season generously with salt and pepper.

Tip: Cold meat cooks unevenly. Salt helps retain moisture.
2 ✓

Mix marinade: Ajvar, oil, crushed garlic, rosemary, lemon juice.

Tip: Lemon acid tenderizes fibers.
3 ✓

Coat meat thickly. Place in pan, cover tight with foil. Marinate 1-2 hours or overnight.

Tip: Flavors penetrate during this time.
4 ✓

Bake at 325°F (160°C) for 90 minutes covered.

Tip: Steam traps under foil, keeping it moist.
5 ✓

Remove foil, increase heat to 400°F (200°C). Roast 20 mins to caramelize crust. Baste halfway.

Tip: Sugars in Ajvar brown now for intense flavor.
6 ✓

Rest 15 minutes before carving.

Tip: Prevents juices from running out.

Recipe FAQ

Can I use other meat?
Works great with pork shoulder or beef brisket.
No Ajvar?
Blend roasted red peppers with garlic and a bit of eggplant.

Ingredients

  • 2-2.5 lbs Lamb Leg or Shoulder
  • 1 cup Ajvar (Red Pepper Spread)
  • 3 cloves Garlic
  • 3 tbsp Olive Oil
  • 2 sprigs Fresh Rosemary
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Fresh Parsley