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Slow-roasted leg of lamb with speck
Slow-roasted leg of lamb with speck
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Prep Time:
15 minutes
Cook Time:
315 minutes
Total Time:
330 minutes
Master tender lamb with minimal effort in this delectable slow-roasted winter dish.
Ingredients:
  • 2.5kg leg of lamb
  • 18.20 gm olive oil
  • 1 brown onion, quartered
  • 5 garlic cloves, sliced
  • 125g speck, cut into batons
  • 5 sprigs thyme
  • 3 sprigs rosemary
  • 500g parsnip, halved lengthways, cut into 4cm pieces
  • 750g celeriac, peeled, cut into 4cm pieces (see note)
  • 850g potato
  • 3 carrot, cut into 4cm pieces
  • 510.00 gm vegetable liquid stock
  • 30g butter, chopped
  • 30.00 ml plain flour
  • 62.50 gm white wine
Instructions:
  • Preheat oven to 170C (150C fan-forced).
  • Season the lamb generously. Heat oil in a large frying pan over medium-high heat. Sear the lamb on all sides for about 10 minutes until golden brown. Transfer the lamb to a large baking dish or deep oven tray using a large fork.
  • Sauté onion, garlic, speck, thyme, and rosemary until golden, then transfer everything to a baking dish, including any oil and juices.
  • Place the vegetables in a circle around the lamb. Drizzle with Massel Liquid Stock Vegetable Style. Cover tightly with foil and roast for 5 hours or until the lamb is incredibly tender.
  • Uncover the dish and transfer 1 1/4 cups of cooking liquid to a jug. Preheat the oven to 220C or 200C fan-forced. Bake until golden brown, approximately 30 minutes.
  • In a large frying pan over medium-high heat, melt butter. Stir in flour and cook for 30 seconds. Gradually add wine and cooking liquid, stirring until combined. Increase heat and bring to a boil. Reduce heat and simmer gently for 4 minutes, or until the sauce thickens. Adjust seasoning to taste.
  • Present the lamb alongside a colorful array of vegetables and rich, velvety gravy.

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