Name: Slow Cooked Lamb with Home Made Naan, Tzatziki & Salad & Lemon Drizzle Cake
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Yield: 8
Ingredients: 2 kg leg of lamb; Salt and pepper; 2 tsp dried rosemary or thyme; 2 large garlic cloves, minced; 1 tbsp olive oil; 500 ml beef stock; 1 sprig of rosemary; 250 g self-raising flour; 0.5 tsp salt; 250 g Greek yoghurt; 1 tbsp butter; 0.5 cup finely grated cucmber; 250 g Greek yoghurt; 1 tbsp lemon juice; 0.5 tbsp olive oil; 1 garlic clove, grated; 0.25 tsp sea salt; 280 g white/granulated sugar; Zest of 1 lemon; 180 g vegetable oil; 2 eggs; 20 g lemon juice; 280 g natural or Greek yoghurt; 300 g self-raising flour; 120 g white/granulated sugar; 60 g lemon juice

Instructions

Lamb

Season the lamb with salt and pepper. Mix together the thyme or rosemary, garlic and oil. Rub all over the lamb. Place lamb in slow cooker.
Pour the stock into the slow cooker and add sprig of rosemary. Slow cook on low for 10 hours. If the piece is larger than 2kg/4.4lb, it will likely need more time to cook, i.e., 12 hours for 3kg/6.6lb.
Lamb should be tender enough to pull with tongs. Drizzle with some of the juices.
Serve with naan, tzatziki, shredded lettuce, tomatoes, cheese, pickled onion and lemon wedges.

Naan Bread

For the naan bread, combine flour, salt and Greek yoghurt in a large mixing bowl and mix until well combined. Then use your hands to form a large ball of dough.
Lightly flour a working surface. Sprinkle a little extra flour on the top of the ball of dough. Flatten into a circular shape and divide into 8 even portions. Flatten each portion into a rectangular classic naan shape.
Heat a non-stick pan over medium heat. When hot, place flattened dough and cook for 3 minutes, before flipping and cooking for a further 2 minutes. Repeat until all the naan bread is cooked. Once cooked, lightly brush the top of the naan with melted butter.

Tzatziki

For the tzatziki, place the cucumber on a towel and gently squeeze out any excess water.
In a bowl combine cucumber, yoghurt, lemon juice, olive oil, garlic and salt. Chill until ready to use.

Lemon Drizzle Cake

For the lemon drizzle cake, preheat oven to 180°C/350°F. Grease a silicone ring tin with cooking spray.
Place sugar and lemon zest in the Thermomix bowl and mill for 10 sec/speed 9.
Add remaining ingredients and mix for 10 sec/speed 4.
Place in ring tin and bake at 180°C/350°F for 35 minutes.
For the icing/syrup, place sugar and lemon in Thermomix bowl and cook for 3 min/80°/speed 4. While cake is still warm, place on plate and pour syrup over.

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Add a question

Abigail

2025-03-19

How would you recommend cooking this lamb in the oven if needing to do a larger quantity for entertaining?

El Gusto 2025-03-19

There are various ways to slow cook a leg of lamb. You could use the Low and Slow method: Oven temperature 135°C/275°F and cook for between 8 and 10 hours depending on size of leg. Or wrap the lamb in foil and cook for between 4 and 6 hours at 165°C/325°F, removing the foil half way through the cook.
Use a meat thermometer and check for internal temperature of 77°C/170° for well done lamb.

Jennie

2024-10-25

This lemon cake is delicious and so easy!
Rosina

2024-09-03

The lamb was absolutely perfect, will definately be doing this again. The flat breads are also very nice!
Bronwyn

2024-08-04

Be interested to know if the Naan can be made ahead and frozen ?

El Gusto 2024-08-05

Yes. The naan breads freeze well.

Tester

2024-06-05

Would recommend adding an onion to the slow cooker as well. The recipe makes way too much tzatziki, so you could probably halve it. Also, just an option, the liquid out of the slow cooker is delicious when rendered down and thickened into a gravy; I also add some mint leaves to give it a bit of a kick.

Slow Cooked Lamb with Home Made Naan, Tzatziki & Salad & Lemon Drizzle Cake