Slow Roast Leg of Lamb

Slow Roast Leg of Lamb

If you're making a leg of lamb, try slow-roasting it in the oven. The cooking time will be 7 hours, but the wait is worth it - the meat will literally fall of the bone!

Preparation Time
10 mins
Cooking Time
7 hr 15 mins
Total Time
7 hr 25 mins
Calories
474 Calories

Recipe Instructions

Step 1
Preheat the oven to 250 degrees F (120 degrees C).
Step 2
Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
Step 3
Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
Step 4
Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
Step 5
Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
Step 6
While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.
Slow Roast Leg of Lamb
Slow Roast Leg of Lamb
Slow Roast Leg of Lamb

Ingredients

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

Categories

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