Juicy fall apart lamb with the best gravy, super impressive and so easy.

The secret to tender lamb is slow cooking, so time is your friend.

Although this isn’t a ‘traditional’ roast dinner, we still eat it with all the Brit classics: roast potatoes, carrots, parsnips & LOTS of gravy. There is also rice and naan of course.



  • 5-6 garlic cloves
  • 5 inch piece of ginger
  • 1/3 cup, 80ml, veg oil
  • 2 tbsp full fat yoghurt
  • 5 tbsp salt
  • 1 tsp black pepper
  • 5 tbsp cumin powder
  • 5 tbsp coriander powder
  • 1 tsp garam masala
  • 1-2 tbsp red chilli powder
  • 1 tbsp red chilli flakes
  • 1 tsp cayenne pepper
  • 1/4 tsp red food colouring (optional)
  • 1 tsp amchur powder (dried mango powder)
  • Juice 1/2 a lemon


  • 1 large onion, sliced
  • 1 tsp butter
  • 1 tbsp flour
  • 1 tsp Bisto gravy granules


To make the lamb:

  • Peel & blitz together the ginger & garlic along with veg oil. Add it to a bowl with yoghurt, all the spices, food colouring & lemon juice.
  • Use a knife to make deep incisions in the lamb (both sides) & slather on the marinade, make sure it’s well coated. Leave it in the fridge for min 6 hrs
  • Preheat the oven to 190C/GAS MARK 5
  • Add onion to your roasting tin. Place the lamb on top of an ovenproof grill rack & that on top of the tin.
  • Add 3-4 cups of water to the bottom of the tin, this will help with the gravy. Cover the lamb with a double layer of foil & put it in the oven for 3.5 hrs
  • Then, take it out the oven & remove the foil. Turn your oven to max, 245C/GAS MARK 9 & roast it for 20 more mins, until the skin is crispy & brown
  • Take it out the oven & wrap the lamb in foil & let it rest for 20 mins. The lamb should be done

To make the gravy:

  • Melt a tsp of butter over medium heat & whisk in flour. Sieve in the pan juices & add a tsp of gravy granules, give it a good mix & let it bubble down to your desired consistency

Last but not least, plate it up and enjoy!

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