My Go-To Slow Roasted Leg of Lamb

How to Roast a Leg of Lamb: A Slow Roasting Recipe

Roasting a leg of lamb is a classic dish that brings rich flavors and a mouthwatering aroma to your table. This recipe combines the fragrant notes of rosemary and garlic with the smoothness of olive oil for a slow-cooked delight.

Here’s how to create this delicious meal step-by-step:

Ingredients:

• 1 leg of lamb (lamb shrinks when cooking so I would say 3.5kgs)
• 10 sprigs of fresh rosemary
• 6 cloves of garlic, sliced
• 2 cloves whole.
• 1/4 cup of olive oil
• Salt and pepper to taste

Basting Ingredients:

• Fresh Mint (blended)
• Olive Oil (half a cup)
• 3 tablespoons of sugar
• 1 teaspoon of ground cinnamon

Instructions:

Preparation:

Preheat your oven to 180 degrees.

Pat the leg of the lamb dry with paper towels. This helps the seasoning stick better.

Seasoning:

Using a sharp knife, make small incisions all over the lamb. Insert a slice of garlic and a small sprig of rosemary into each incision.

Rub the entire leg with olive oil, ensuring it is well-coated.

Season generously with salt and pepper on all sides.

Place them in the bottom of a large roasting pan.

Cut the top of your two garlic and drizzle a little Olive Oil over them so they can roast in the juices.

Roasting:

Place the seasoned leg of lamb in the roasting pan.

Take the marinate and baste the lamb, so that the sugar, cinnamon, and mint can infuse into the meat.

Cover the roasting pan with aluminum foil to create a sealed environment for slow roasting.

Slow Roasting:

Roast in the preheated oven for about 4-5 hours. The lamb should be incredibly tender and easily pull away from the bone.

Every hour, baste the lamb with the marinade and juices from the bottom of the pan to keep it moist and flavorful.

Roasted Potatoes:

Cut your potatoes into halves, don’t be mean, make them big.

Drizzle with olive oil in another roasting pan.

Put the potatoes in the oven about an hour before the lamb is ready.

Season with salt and paprika

Finishing:

In the last 30 minutes of roasting, remove the foil to allow the lamb to brown and develop a crispy exterior.

Once done, remove the lamb from the oven and let it rest for 15-20 minutes before carving. This helps the juices redistribute throughout the meat, making it more succulent. Trust me it’s delicious roasted lamb.

Serving:

Slice the lamb and serve it with the roasted vegetables.

Optionally, you can make gravy from the pan juices by straining them into a saucepan, adding a bit of flour to thicken, and simmering until you reach the desired consistency. Don’t be scared to use a little cream, I usually take one roasted potato to give the gravy a thickness.  Also add a little of your basting mint, sugar, and cinnamon, to carry the flavour.

Tips:

Resting Time: Allow the lamb to rest after roasting. The roasted lamb needs to rest for at least 10 minutes.  This step is crucial for juicy, tender meat.

Flavor Variations: Experiment with other herbs like thyme or oregano, and add a splash of red wine to the broth for a richer flavor.

Side Dishes: Serve with roasted potatoes, a fresh salad, or a warm loaf of crusty bread.

Enjoy your slow-roasted lamb with rosemary, garlic, and olive oil! This dish is perfect for special occasions or a comforting family dinner.

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