Slow-Roasted Leg of Lamb

This slow-roasted recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. I made this recipe for a friend in TN that did not have a smoker. It is based on my pulled pork recipe I perfected in a Traeger® smoker. You can garnish the final product with more chopped fresh herbs and vadouvan if desired.

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 298 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon ground allspice
• ½ teaspoon ground black pepper
• ¼ cup olive oil
• ½ cup dried apricots, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 6 cups apple juice
• 2 lemons, sliced
• ½ cup Madeira wine
• 8 cloves garlic, diced
• 10 sprigs fresh thyme, or to taste
• 10 sprigs fresh rosemary, or to taste
• 1 (3 1/2) pound boneless leg of lamb
• 1/2 teaspoon vadouvan (optional)
• 1 ounce chopped fresh rosemary
• 1 ounce chopped fresh thyme
• 1 cup tzatziki sauce (Optional)

Recipe Instructions

Step 1

Mix apricots, thyme, rosemary, and 1/2 of the diced garlic and rub onto lamb. Tie lamb with kitchen string and refrigerate, 8 hours to overnight.

Step 2

Combine coriander, allspice, cumin, salt, pepper, and vadouvan and rub over lamb. Heat olive oil in a large pan over medium-high heat. Brown the roast on all sides, about 10 minutes total. Pour in Madeira wine and bring to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

Step 3

Preheat the oven to 225 degrees F (110 degrees C). Place lamb and juices in a pan and rub with chopped rosemary and thyme. Add apple juice and top with lemon slices.

Step 4

Bake in the preheated oven, basting and rotating the lamb occasionally, until an instant-read thermometer inserted into the thickest part reads 140 degrees F (60 degrees C), 3 1/2 to 4 hours.

Step 5

Remove from the oven and let rest until internal temperature reaches 120 degrees F (49 degrees C). In the meantime, transfer the liquid into a pan and boil until thickened as desired, 3 to 5 minutes. Serve lamb with tzatziki sauce.