Slow Roasted Leg of Lamb

[[ recipeID=recipe-8kmvn2qsp, title=Slow Roasted Leg of Lamb ]]

Slow Roasted Leg of Lamb

Servings:

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 5 hours 15 mins
  • Total Time: 5 hours 45 mins

Ingredients

Instructions

Ingredients

Lamb

  • 2.3kg leg of lamb
  • Salt and pepper
  • Olive oil
  • 1 whole garlic head, unpeeled, cut in half horizontally
  • 2 onions, quartered
  • 2 carrots
  • 4 rosemary sprigs
  • 2 thyme sprigs
  • 750 ml beef stock

Potatoes

  • 1 kg new potatoes (used here; white and purple)
  • 2 tbsp olive oil
  • Salt and pepper

Gremolata

  • 2 tbsp fresh rosemary
  • 2 tbsp fresh thyme leaves
  • 1 tsp fresh or dried oregano leaves
  • 2 tbsp minced garlic
  • 1 tsp sea salt
  • 1 lemon; zested and juiced
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 170C (150C fan).
  2. Place the garlic, onions, carrots, thyme and two rosemary stalks in a large roasting tray.
  3. Season the lamb generously with salt and pepper, drizzle with olive oil and rub it all in.
  4. Place the leg of lamb on top of the vegetables, place the remaining two rosemary sprigs on top and add the beef stock.
  5. Cover with foil and roast in the oven for 4 hours 30 minutes. Remove from oven and remove foil. Check to see if meat is tender. If not, cover the lamb again and return to the oven until tender.
  6. Once you’ve removed the foil, add half of the gremolata atop of the lamb and return to the oven for another 35-40 minutes, or until well browned.
  7. Prepare the potatoes so you can add them to the oven together with the uncovered lamb.
  8. Place potatoes on a tray, drizzle with olive oil and season generously with salt and pepper. Give it a good stir, so the potatoes are covered all over. To make the cooking time more even on the potatoes, we cut thin slices, stopping when you’re 2/3 down the larger potatoes, making them into Hasselback potatoes—place in the oven below the lamb.
  9. Remove lamb from the oven and transfer to a tray (cover loosely with foil) where it can rest while the potatoes finish off in the oven.
  10. Turn the temperature up to 200C (180C fan), stir the potatoes and continue to cook them for another 20-25 minutes, until crispy and golden.
  11. Serve lamb with roasted new potatoes, the remainder of the gremolata and your choice of vegetables.

Notes

Use the juices in the pan to make gravy. Transfer the juice from the tray to a saucepan and simmer it and thicken with a flour slurry, if desired.