Slow Roasted Leg of Lamb Myeagereats
AuthorsefordCategoryHoliday Menu, Lamb, Red MeatDifficultyBeginnerThis Slow roasted Leg of Lamb is well seasoned with herbs and red wine then roasted at a low setting for a tender and juicy meat.
First, wash lamb in lemon water, pat dry and make incisions all around with a sharp knife. Take the whole garlic cloves and insert them into the openings then apply all the seasonings and place into a roasting pan along with 1 Cup of Red wine.
Wrap with 2 or 3 pieces of foil and ensure it is fully covered then bake at 275F/140C for 3 hours.
Periodically check on the lamb basting it with the broth.
Finally, after 2 1/2 - 3 hours, take off the foil, baste and put it back into the oven for another 30 minutes or until the skin forms a crust.
Once the lamb has cooked remove from the oven and allow it to rest for at least 15 - 25 minutes before cutting.
In a saucepan melt the butter adding the liquid from the lamb rack. Toss in the wine and thyme sprigs and stir until combined.
In a separate bowl mix the cornstarch and 2 tbsp of water or stock until it dissolves then pour it into the saucepan.
Incorporate the remaining water or stock to the pan and stir until sauce thickens. Adjust the flavors to your taste and serve.
Ingredients
Directions
First, wash lamb in lemon water, pat dry and make incisions all around with a sharp knife. Take the whole garlic cloves and insert them into the openings then apply all the seasonings and place into a roasting pan along with 1 Cup of Red wine.
Wrap with 2 or 3 pieces of foil and ensure it is fully covered then bake at 275F/140C for 3 hours.
Periodically check on the lamb basting it with the broth.
Finally, after 2 1/2 - 3 hours, take off the foil, baste and put it back into the oven for another 30 minutes or until the skin forms a crust.
Once the lamb has cooked remove from the oven and allow it to rest for at least 15 - 25 minutes before cutting.
In a saucepan melt the butter adding the liquid from the lamb rack. Toss in the wine and thyme sprigs and stir until combined.
In a separate bowl mix the cornstarch and 2 tbsp of water or stock until it dissolves then pour it into the saucepan.
Incorporate the remaining water or stock to the pan and stir until sauce thickens. Adjust the flavors to your taste and serve.
