Slow Roasted Leg of Lamb Myeagereats

AuthorsefordCategory, , DifficultyBeginner

This 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.

slow roast leg of lamb

 

Yields8 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins
The Lamb Leg
 1 Lamb Leg (1Kilo)
 4 Garlic cloves whole
 1 tsp Paprika
 1 tsp Salt
 ½ tsp Ground Mixed spice
 ½ tsp Ground Cumin
 1 tsp Rosemary (Dried or fresh)
 1 cup Red Wine
The Gravy
 ½ cup Water or Stock of choice
 ¼ cup Red Wine
 1 tbsp Butter
 Thyme Sprigs
 1 tbsp Corn Starch (corn flour)
How to Roast the Lamb
1

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.

2

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.

How to Make the Lamb Gravy
3

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

The Lamb Leg
 1 Lamb Leg (1Kilo)
 4 Garlic cloves whole
 1 tsp Paprika
 1 tsp Salt
 ½ tsp Ground Mixed spice
 ½ tsp Ground Cumin
 1 tsp Rosemary (Dried or fresh)
 1 cup Red Wine
The Gravy
 ½ cup Water or Stock of choice
 ¼ cup Red Wine
 1 tbsp Butter
 Thyme Sprigs
 1 tbsp Corn Starch (corn flour)

Directions

How to Roast the Lamb
1

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.

2

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.

How to Make the Lamb Gravy
3

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.

Slow Roasted Leg of Lamb Myeagereats