A rich, tender lamb dish made easy — slow or fast, it’s pure flavour either way.
There’s something deeply satisfying about a well-cooked lamb dish — tender pieces that soak up herbs, butter, and spices until every bite feels like home. Whether you let it simmer slowly on the stove or use a pressure cooker to save time, the result is the same: rich, comforting flavours that wake up your taste buds and make every bite feel like a hug.
Ingredients
Lamb & Marinade:
Dry Ingredients
- 1 ½ tsp salt
- 3 pieces clove
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 3 tbsp onion powder (optional)
Fresh Ingredients
- 2 onions
- 1 scotch bonnet
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1.5 kg (3 lbs) boneless lamb chunks
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
Wet / Liquid Ingredients
- Unsalted butter
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp Worcestershire sauce
- Bouillon dissolved in water(add onion powder for extra flavour) or beef broth. Add bouillon to taste, but the liquid must be enough to fully cover the lamb.
Method
1. Marinate the Lamb
In a mortar, grind together the fresh garlic, rosemary, thyme, cloves and scotch bonnet into a rough paste then add in to a large bowl, mix this paste with olive oil, parsley, cumin, paprika, cinnamon, black pepper, and salt. Coat the lamb pieces evenly, cover, and let marinate for at least 1 hour (or overnight for deeper flavour).
Cookware Tip: Use a heavy-bottomed pot, Dutch oven, or cast iron pan for the best results. These hold heat well and help the flavours develop beautifully. If you’re short on time, a pressure cooker works perfectly too — it’ll get the lamb tender in about 25–30 minutes.
2. Sear for Flavour
Heat 2 tbsp of butter in a large pot or pan over medium-high heat. Brown the lamb in batches until golden on all sides. Remove and set aside.
3. Build the Base
In the same pot, add 1 tbsp butter and sauté onions until soft and golden. Pour in your broth, Worcestershire sauce, and lemon juice, scraping the bottom to mix in all those rich brown bits.
Water Guide:
When you return the lamb to the pot, ensure that the liquid fully covers the meat — this helps it cook evenly and prevents burning.
I usually make my own broth by dissolving Maggi seasoning cubes in water, then adding a bit of onion powder for extra flavour. It gives the sauce a rich, homemade taste and makes sure there’s enough liquid for the lamb to simmer in.
4. Slow Cook or Pressure Cook
Slow-Cook Method:
Return the lamb to the pot, cover, and simmer on low for 1½–2 hours, stirring occasionally, until the meat is tender and the sauce is thick and rich.
Pressure Cooker Method:
Return the lamb and sauce to your pressure cooker. Cook on high pressure for 25–30 minutes, then let the steam release naturally. The result: tender, melt-in-your-mouth lamb in a fraction of the time.
Note: When you open the pressure cooker, the lamb will likely be tender, but the sauce might look thin. That’s normal — just place it back on the stove uncovered, and let it simmer on low heat. Keep an eye on it and stir occasionally until the sauce thickens to your liking.
Serve
Serve with plain or buttered rice, mashed potatoes, or roasted vegetables. Don’t waste that sauce — it’s pure gold.
A Note from My Kitchen
This dish is one of those quiet joys of cooking — simple ingredients, layered flavour, and a little bit of patience (or a clever shortcut). Whether you’re cooking for family, guests, or just yourself, it’s the kind of meal that feels like a treat without being fussy.
