Slow Roast Leg of Lamb
Slow Roast Leg of Lamb recipe, perfect for a Sunday Roast, an Easter Lamb lunch, Passover or for dinner tonight. Roast Lamb with pierced with fresh rosemary and garlic.
Servings 6 people
- 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
Preheat oven to 160°C/320°F fan forced oven
Place onion, 3 garlic heads and fresh rosemary in a roasting pan. Place the lamb leg on top of the onions. 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.
Pour the broth and wine into the bottom of the pan. Cover with foil and roast for at least 3½ - 4 hours. Remove foil and allow to cook for another 30 minutes until it browns nicely. Transfer to serving platter and serve with vegetables.
To make gravy from pan juices.
How to make Pan 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.