Slow Roast Leg of Lamb

If you're slow-roasting lamb, it comes out so tender you don't need a knife to cut it. And when I say slow, I mean slow - 7 hours. And I am roasting the leg of lamb in the oven, not in a slow cooker. Tastes great served with Dauphinoise potatoes or mashed potatoes and vegetables.

• Preparation Time: 10 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 10 mins
• Calories: 474 Calories

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 ¼ cups red wine
• 1 ¼ cups lamb stock

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.