Slow Roasted Leg of Lamb
Slow Roasted Leg of Lamb recipe, perfect for a Sunday Roast, an Easter Lamb lunch, or for that special dinner tonight. Roast Lamb with pierced with fresh rosemary and garlic, roasted with vegetables.
Servings 6 people
Equipment
- roasting pan
Ingredients
- 5½ lbs (2.5kg) lamb leg at room temperature
- 4 heads of garlic with tops sliced off
- fresh rosemary
- 2 onions quartered
- salt and pepper to taste
- 2½ cups beef broth
- 1 cup red wine
Instructions
Slow Cooked Leg of Lamb
- Preheat oven to 150°C/300°F fan forced oven
- Season with salt and pepper by rubbing it into the lamb. Make small but deep incisions in the lamb leg and stuff with small pieces of garlic and rosemary.
- Place onions, 3 garlic heads and fresh rosemary in a roasting pan. Place the lamb leg on top of the onions.
- Pour the broth and wine into the bottom of the pan. Cover with foil and roast for 5 hours.
- Remove foil and cook for another 30 minutes until it browns nicely. Remove lamb from pan, loosely cover with foil and rest for 15 minutes.
- Transfer to serving platter and serve with vegetables.
How to make Lamb Gravy
- Strain the pan juices, and skim any extra fat away. Heat on a saucepan on medium-high heat.
- Make a slurry of ½ teaspoon of cornstarch and 1 teaspoon of water. Whisk in the slurry and cook for a few minutes until it thickens.
- Add extra broth to thin the gravy or extra cornstarch slurry to thicken if necessary. Serve with your roast lamb.