Finally. It is actually, officially autumn. What’s even better is that it’s starting to feel like autumn in Atlanta. Of course, that means highs in the 70′s and lows of about 68, but hey, that’s way better than highs in the 80′s. I can even occasionally throw on a long-sleeve shirt and not suffer from heatstroke. It’s that good time of year, and in honor of the first full week of fall, I present to you one of my current favorite comfort dishes: Slow-Roasted Lamb with Kale, Sweet Potatoes and Chickpeas.
This is one of those fantastic one-pot dishes that takes minimal effort and tastes great. It’s a complete meal with protein, veg and starch. It takes a while to cook, but that’s mostly inactive time. The work is pretty much all up front and takes maybe 20 minutes total.
Here’s the other thing I love about this dish: it’s healthy, but feels indulgent. It’s just meat and veggies and a little olive oil, but the slow roasting flavor and richness of the lamb turn a nourishing meal into a true comfort food. Just imagine how your kitchen starts to smell after a few hours of the lamb and onions cooking away in the oven, then imagine a plate full of this deliciousness with a glass of wine on a chilly, rainy autumn evening. Pretty great, right? Oh, and it’s also fantastic reheated and mixed up with quinoa. I ate that for a week.
- Spice Blend
- 2 tsp ground Cinnamon
- 2 tsp Salt
- 1 tsp Curry Powder
- ½ tsp ground Ginger
- ½ tsp ground Black Pepper
- ½ tsp ground Coriander
- ¼ tsp Cayenne Powder
- 1 3lb Leg of Lamb - this may be the shank or sirloin
- 1 large Yellow Onion
- 3 to 4 Tbsp Olive Oil, divided
- ½ C White Wine, divided
- 3 Sweet Potatoes, peeled and sliced into ⅓" rounds
- 3 large cloves of Garlic, thinly sliced
- 1 bunch of Kale, rinsed, torn into large pieces and stem discarded
- 1 can Chickpeas, drained and rinsed
- Preheat the oven to 325 degrees F.
- Mix together the slices for the spice blend.
- Cut the onion in half and then cut each half into ⅓" slices (approximate). Add the onions to the center of the roasting pan, making a little bed for the lamb.
- Pat the lamb dry with paper towels and then coat the lamb with ⅓ to ½ of the spice blend. Moisten the lamp with 1 to 2 tbsp of olive oil and then place the lamb on top of onions.
- Place the roasting pan in the oven and let it cook for 2 hours.
- At the 2 hour mark, pour ¼ C of white wine over the lamb.
- Continue cooking for another 2 hours, after which pour the remaining wine over the lamb and cover the roasting dish with foil.
- Continue cooking the lamb for 2 more hours.
- During this time, toss the sweet potatoes, kale, garlic and chickpeas with the remaining olive oil and spice blend.
- Once the lamb has been cooking for 6 hours, add the vegetables to the roasting dish. Cover the roasting dish with foil again and return the roasting pan to the oven to cook for a final two hours.
- Once the full 8 hours have elapsed, remove the roasting pan from the oven and remove the lamb to a separate plate. Let the lamb rest for at least 10 minutes, then pull it apart with two forks, discarding any bones or fatty bits.
- Spread the veggies out on a platter and add the shredded lamb, serve immediately.
If you want to curl up with a plate of this, you may want to snuggle up to some of these:
Welsh Leg of Lamb | Peaches Please
8 Hour Slow Cooked Lamb | Girl in a Food Frenzy
Slow-Roasted Lamb, Rosemary and Garlic Pie | Simply Delicious Food
Slow-Roasted Lamb Joint | Whisk and Knife