How to Make Slow Roast Leg of Lamb
Winter time calls for meat and potatoes. 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.
Colder months call for richer meals and lamb is one of those popular winter comfort foods we love to enjoy especially around the holidays.
It can be quite intimidating trying to cook meat on the bone but I assure you its a simple process.
There are a few ways I like to prepare my leg of lamb but this is a super simple method and great for beginners.
All you need is a leg of lamb, red wine, garlic cloves and loads of herbs and seasonings for flavor.
After slow cooking in a red wine stock the result is a beautifully moist leg. Let’s not forget about the beautifully rich gravy made from the lamb juice and red wine. So simple yet so good!
Making the Leg of Lamb
The process is really simple. The key is to flavor the meat and seal it well for its roasting process. Also, roasting on a low oven setting for longer cooking time allows the meat to steam resulting in a more tender juicy meat.
- Wash the leg of lamb, pat dry and make incisions to allow the flavor to permeate through the meat.
- Add the seasonings and rub down the leg thoroughly.
- Insert whole garlic cloves into some of the incisions then pour the red wine into the bottom of the roasting pan.
- Take a pic of foil and cover the top of the leg first then another 2 pieces of foil to cover the whole pan. This helps to secure any moisture.
- Roast on 275°F/140°C for 3 hours basting after 2 1/2.
- After 3 hours remove the foil coverings, baste and return back to the oven for another 30 minutes or until a crust has formed and the lamb is to your liking.
- When the leg of lamb is cooked allow it to rest for 15 – 25 minutes before cutting.
Making the Gravy
- To a saucepan add butter, liquid from roasting pan and red wine.
- Throw in your fresh thyme and cracked black pepper (salt if needed).
- Mix corn flour with 2 tbsp of stock or water then add that to the pot.
- Once the gravy has thickened its ready to serve.
To Note: Being my leg of lamb was small so there wasn’t a lot of juice in my roasting pan. Therefore I had to add water (stock can be used instead) to make the gravy. If you have a larger leg you should have more liquid to work with.
Roasting Times
How long to roast the lamb all depends on its size. My local has been selling smaller legs, about 1 kilo ( 1lb) so roasting time has been around 3 – 4 hours. This is a good size for a small family of 3 or 4.
With holidays approaching, larger portions will be more suitable so for that longer roasting time is necessary.
Remember the larger the leg the longer the roasting time. For instance if you purchase a leg of lamb over 2 kilos then a 5 -6 hour roast in the oven will give you a good result.
Storing the Leg of Lamb
On the bone, the lamb will keep about days covered without drying out. If sliced and in a sealed container it will last up to 5 or 6 days.
Recommendations
Here are a few of my other recipes that go well with this dish.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
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How to Make Slow Roasted Leg of Lamb and Red Wine Gravy
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.
