These tomahawk lamb chops create a flavourful, autumn-inspired meal that highlights the natural taste of grass-fed and finished lamb, free from hormones and antibiotics.
This dish is comforting and perfect for special occasions or a cozy dinner with family and friends. The blend of autumn spices and a touch of sweetness fills the kitchen with seasonal aromas, making the wait for dinner even more exciting!
Although there’s rarely any leftovers with this dish, it’s excellent on sandwiches, salads, or to reheat for another satisfying meal the next day. No matter how you serve it, this recipe brings rich flavour and warmth to the table that’s sure to impress.
Slow-Cooked Lamb Leg Roast
Servings:4 - 6 (easily scalable!)
Prep Time:25 mins
Cook Time:35-45 mins
Total Time:~1 hr 15 mins
What You'll Need
- 8 tomahawk lamb chops (about 1½-2 inches thick)
- 3 tablespoons of olive oil
- 3 cloves of garlic, finely minced
- 1 tablespoon of fresh rosemary, chopped
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cumin
- ½ teaspoon of smoked paprika
- 2 tablespoons of maple syrup
- Zest and juice of 1 orange
- 1½ teaspoons of salt
- ½ teaspoon of freshly ground black pepper
- 1 tablespoon of butter
- ½ cup of chicken stock or dry white wine
- roasted butternut squash cubes, pomegranate seeds, and fresh thyme to garnish (optional)
Step-by-Step Instructions
- Prepare the marinade:
- In a small bowl, mix the olive oil, garlic, rosemary, cinnamon, cumin, smoked paprika, maple syrup, orange zest, orange juice, salt, and black pepper.
- Marinate the chops:
- Place the lamb chops in a shallow dish or a large resealable bag. Rub the spice and maple mixture all over the meat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavour.
- Preheat the oven:
- Set your oven to 400 °F (200 °C).
- Sear the chops:
- Heat a large ovenproof skillet over medium-high heat. Add a drizzle of olive oil. Sear the lamb chops for 2-3 minutes per side, until they are golden brown.
- Deglaze the pan:
- Reduce the heat slightly, add the butter, and pour in the chicken stock or wine. Scrape up any browned bits from the bottom of the pan to add extra richness to the sauce.
- Roast the lamb:
- Transfer the skillet to the oven and roast for 10-15 minutes, depending on thickness, until the internal temperature reaches 135 °F (57 °C) for medium-rare or 145 °F (63 °C) for medium.
- Rest and serve:
- Remove the chops from the oven and transfer them to a cutting board. Tent loosely with foil and let rest for 10 minutes. Spoon the pan juices over the meat. Garnish with roasted squash cubes, pomegranate seeds, and fresh thyme if desired.
Complementary Sides
- Roasted root vegetables
- Garlic mashed potatoes, scalloped potatoes or seasoned potato wedges
- Braised greens such as kale or Swiss chard
- Simple garden salad
- Apple or pear chutney for a sweet accent