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A Lazy But Flavor-Packed Slow-Roasted Lamb Recipe By The Lazy Chef Simon Lamont

Don’t make laziness an excuse for not eating well.

The Lazy Chef Simon Lamont loves to source his ingredients from different locations all around Great Britain. And since his escapades like visiting a buffalo farm in Cork and the Achill Mountain Lamb farm in Mayo takes up all his time, he is left with little time and energy to prepare his food back at home.



When you have the best ingredients, all you need to do is let the produce shine. The Lazy Chef shares this easy-to-prepare Slow and Low Roasted Lamb with Creamy Mash and Crunchy Greens recipe after his trip to County Mayo in Ireland for a lazy but beautiful dinner at home.


Slow and Low Roasted Lamb with Creamy Mash and Crunchy Greens



  • Mint
  • Wild garlic
  • Vegetable oil
  • Lamb shoulder
  • Potatoes
  • Butter
  • Buttermilk
  • Green peas
  • Onion, sliced
  • Broccoli, sliced


Simon says that mint goes perfect with lamb because its brightness cuts through the fat. To prepare the herb oil to marinate the lamb with, grab the freshest mint and wild garlic that you can find for the most aromatic and flavorful dish.

Blend the mint leaves, wild garlic, and 200ml vegetable oil in a blender. Season with salt.

Lamb shoulder is the more inexpensive but flavorful part of the lamb. Score the lamb on the skin side, cutting crosswise and lengthwise. Put the lamb in a roasting dish and smother with the herb oil mixture. Massage the lamb until the oil gets into all the nooks and crannies made by the scoring.


Put the lamb inside an oven pre-heated to 150 degrees and let it cook for 2 hours. Always check the lamb as you near the 2-hour mark.



As you finish cooking the lamb, prepare the potatoes for the mash. Peel and cut potatoes in quarters. Boil a pot of water and drop the potatoes with a generous pinch of salt. Let the potatoes cook for around 12 minutes, or until tender.



Take lamb out of the oven and let it rest.



When the potatoes are done, drain and put in a separate container. Bring the pot back into the stove and melt 2 knobs of butter and 1/2 pint of buttermilk. Turn off the heat. Put the potatoes back in and mash until to your desired consistency. Season with salt and pepper.



To prepare the salad, prepare your sliced onion, broccoli, and green peas. Put them in a colander and slowly pour hot water. Allow it to blanch for 3 minutes.



Put the lamb, mash, and greens on a plate and serve. Enjoy!


Watch the Simon Lamont’s food sourcing escapades and easy, lazy recipes on The Lazy Chef, airing 3 a.m., 9 a.m., and 10 p.m. on Sundays on Metro Channel, channel 52 on Sky Cable and channel 174 on HD.