Whether it be Sunday dinner or a special occasion, a slow-roasted leg of lamb is the perfect addition to any menu. This fail proof recipe is so easy to make and requires little effort. The meat is flavoured with aromatic vegetables that infuse into the pan drippings and help to create a delicious rich gravy.
The best way to cook a lamb leg is by roasting the lamb until it is a light pink colour on the inside. If you are skeptical of pink meats the lamb leg can be slowly roasted until the meat slides off of the bone. Slow roasted leg of lamb requires very little of your time and energy. You do not need a knife to slice the meat it just falls off of the bone.
How to Cook Slow Roasted Leg of Lamb
Slow roasted leg of lamb is roasted on a bed of aromatic vegetables like onions, garlic carrots and rosemary. The vegetables keep the lamb leg raised above the pan juices and allows the meat to cook evenly. This flavourful blend of veggies seeps into the meat that sits above it and these flavors blend with the pan drippings to create a flavorful rich gravy.
This lamb does not require a lot of seasoning. A light sprinkle of salt, pepper, and a little olive oil is all this lamb needs to become the most succulent and tender cut of meat you have ever tasted. The liquids are then added to the roasting pan to prevent everything from drying out. This slow-roasted leg of lamb is roasted for five hours until the meat is tender and it falls apart.
How to Make Gravy for Roast Lamb
Remove the lamb leg from the pot and place the pot on the stove over medium heat. Remove 1/4 cup of the liquid and combine it with cornstarch. Pour the slurry into the pan drippings stirring constantly. In 4-5 minutes, strain the gravy and you will have a luscious glossy gravy.
Room for Mistakes
This recipe is unique because it is forgiving. There is no possible way to mess up this recipe. If you remove the meat from the oven and find that it is not tender enough, slide it back into the oven and cook it until it becomes tender. You can leave this roasted lamb leg in the oven for an extra hour and it will not burn, the end result will still be tender and juicy.
If the gravy thickens up too much or becomes lumpy, whisk in some water and strain the gravy. This slow-roasted leg of lamb is the perfect recipe to kick start your journey into the world of culinary delight.
Slow Roast Leg of Lamb
This lamb recipe is a no-fuss, stress-free way to get a tender and delicious roasted leg of lamb. No need for a knife, this meat just falls off the bone. Roasted on a bed of aromatic vegetables that combine with pan dripping to create a luscious gravy this lamb leg is perfect for special occasions.
Prep time: 15 mins | Cook time: 5 hrs 15 mins | Total time: 5 hours 30 minutes | Servings: 8
| Calories: 896kcals
- 2 kg bone-in leg of lamb
- 1 tablespoon kosher salt
- 2 teaspoon black pepper
- 2 tablespoons olive oil
- 12 cloves of garlic
- 1 onion, quartered
- 2 large carrots, sliced into rounds
- 2 rosemary sprigs
- 3 cups beef stock, low sodium
- 2 cups water
For the gravy
- 4 tbsp cornstarch
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 335 ℉. Add the onion, garlic, and rosemary to a metal roasting pan. Place the lamb in the roasting pan with the meaty part right side up.
- Sprinkle the lamb with a generous coating of salt and pepper and massage it into the lamb. Flip the lamb and arrange it so that the meaty part of the leg sits on a bed of onions and garlic. Apply more salt and pepper and massage it into the meat. Pour the oil over the lamb and rub it in.
- Pour the beef stock and water around the lamb. The liquid will not cover the lamb. Cover the roasting pan with foil to allow some of the broth to steam out.
- Place the lamb into the oven and roast for 4 1/2 hours. Remove the meat from the oven and use a fork to test the tenderness of the meat. If the meat easily falls apart the meat is ready. If it is not easily released when pricked with a fork the roasted leg of lamb needs a few more minutes. Place the lamb back into the oven uncovered for 45 minutes until it develops a rich brown colour.
- Remove the lamb and generously baste it with the pan drippings. Place the lamb onto a serving dish and tint the platter with foil to keep it warm while making the gravy.
- To make the gravy, skim off the layer of fat floating on the surface of the broth. Add 1/2 cup of water to the drippings. Place the roasting pan on the stove over medium-high heat.
- Place the cornstarch into a small bowl and whisk in the remaining 1/2 cup of water. Pour the slurry into the liquid stirring constantly. Let the gravy cook for 4-5 minutes until the gravy thickens up. Strain the gravy and pour it into a gravy boat.
- Serve the gravy alongside the lamb and your favorite side.
Calories: 896kcal | Carbohydrates: 9g | Protein: 75.3g | Fat: 59.4g | Saturated Fat: 27g | Cholesterol: 294mg | Sodium: 1799mg | Potassium: 107mg | Sugar: 1.5g | Vitamin D: 0mcg | Calcium: 83mg | Iron: 6mg
This lamb recipe is perfect for newcomers to the kitchen as there is no way to mess up this recipe. This slow-roasted leg of lamb recipe is stress-free and it is great for a lazy Sunday dinner and special occasions.