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Slow-cooked paprika and orange lamb

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Seasoned with paprika and orange, this Slow-cooked lamb recipe is full of flavour. Top with fresh herbs and slivered almonds and enjoy.

  • Serves6
  • Cook time3 hour
  • Prep time15 minutes
Slow-cooked paprika and orange lamb


  • 2.5kg Coles Australian Whole Lamb Leg Roast
  • 1 orange, zested, juiced
  • 1 tbs olive oil
  • 2 tsp mild paprika
  • 2 oranges, extra, juiced
  • 1 cup (250ml) chicken stock, warmed
  • ¼ cup (60ml) dry sherry
  • 1 bulb garlic, halved
  • 3 red capsicums, deseeded, cut into wedges
  • 1 orange, extra, sliced
  • 1 cup (150g) Coles Whole Green Olives
  • 1 cup chopped flat-leaf parsley
  • ⅓ cup flaked almonds, toasted
  • Cooked couscous, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Place lamb in a large roasting pan. Combine orange zest, 1 tbs orange juice, oil and paprika in a small bowl. Season. Rub orange mixture over lamb to coat. Combine remaining orange juice, extra orange juice, chicken stock and sherry in a jug. Pour into pan around lamb. Add garlic. Cover tightly with foil. Roast for 2 hours.

  2. Step 2

    Remove foil. Add capsicum, orange slices and olives. Roast, uncovered, for a further 1 hour or until lamb is very tender. Combine parsley and almonds in a bowl. Sprinkle over lamb and couscous to serve.