Name: Slow Roast Leg of Lamb
Prep time: 10 min
Cook time: 435 min
Total time: 445 min
Yield: 1
Cuisine: american
Ingredients: 3 carrots, coarsely chopped; 1 head garlic, split but not peeled; 1 (5 pound) leg of lamb; 1.25 cups red wine; 1.25 cups lamb stock; salt and freshly ground black pepper to taste

Slow Roast Leg of Lamb

0 Likes

Prep Time:
10 minutes

Cook Time:
435 minutes

Total Time:
445 minutes

Try oven-roasting a leg of lamb for tender, fall-off-the-bone meat in just 7 hours.

Ingredients:

3 carrots, coarsely chopped
1 head garlic, split but not peeled
1 (5 pound) leg of lamb
1.25 cups red wine
1.25 cups lamb stock
salt and freshly ground black pepper to taste

Instructions:

Preheat the oven to 250°F (120°C).
In a large roasting pan, nestle carrots and garlic around the leg of lamb before pouring in wine and lamb stock. Heat on the stove over medium-low heat until liquid boils. Carefully cover the pan with foil using oven mitts, then transfer to the oven.
Roast in the preheated oven until reaching a perfect medium at 130 degrees F (54 degrees C), about 7 hours. Remove from the oven.
Preheat the oven to 400 degrees F (200 degrees C) and move the lamb to another roasting pan.
Roast the lamb without a cover until the skin is crunchy, for 15 to 20 minutes. Allow it to rest before cutting.
Once the lamb is resting, transfer the cooking juices from the initial roasting pan to a saucepan. Bring to a boil and simmer until it thickens into a gravy, which should take around 5 minutes. Season with salt and pepper to taste.

We use cookies

Similar Recipes

Roast Leg of Lamb

Slow-cooked barbecued rosemary and garlic lamb

Vanilla and harissa-spiked lamb

Healthy slow cooker apricot lamb recipe

Roast pork leg with warm herbed potato salad