SLOW COOKED LEG OF LAMB
Slow cooked, melt-in-the-mouth meat that needs seven hours in the oven but little more than seven minutes work from the cook
Provided by Orlando Murrin
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 8
Steps:
- Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
- Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
Nutrition Facts : Calories 743 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 73 grams protein, Sodium 1 milligram of sodium
LEG OF LAMB FOR THE SLOW COOKER / CROCK POT
Lamb is consumed quite a bit in Australia. I cooked this leg of lamb in the slow cooker today for Little Miss (DD) and Hubby (DD). I don't eat red meat, but I don't deprive my family if they want to eat it. You may not want to season the lamb with salt, as this recipe has the liquid stock & soy which both have high salt contents, but it's up to your taste bugs. You could also push some rosemary into the incisions with the garlic or sprinkle some around the lamb once its in the Slow Cooker / Crock Pot. Hubby said the meat fell away from the bone. Enjoy
Provided by Chef floWer
Categories Lamb/Sheep
Time 10h2m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make small incisions in leg of lamb and insert the slices of garlic in each incision.
- Rub olive oil, rosemary around the lamb and season with salt and pepper.
- In large non-stick pan, brown leg of lamb.
- While the lamb is browning, you can prepare the slow cooker/crock pot. Pour the stock and soy sauce into the slow cooker/crock pot. When the lamb is finishing browning add it to the slow cooker/crock pot.
- Cover and cook for 8-10 hours on low setting.
- Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
SLOW ROAST LEG OF LAMB
Variation of a recipe I found on the ABC site. They included a serving suggestion but there are plenty of great sauces on RecipeZaar so I omitted that section. Personally I served with Recipe#174543 but thought I'd leave this as an easy to prepare basic techique you can adapt yourself.
Provided by Peter J
Categories Lamb/Sheep
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix cumin, coriander and salt together and rub over all the lamb.
- Sit lamb in roasting pan and drizzle with olive oil.
- Pour water into roasting pan and cook in oven for around 4 hours at 140C / 285°F or until internal temperature is 65C / 150°F (for medium).
Nutrition Facts : Calories 696.3, Fat 47.6, SaturatedFat 19.7, Cholesterol 223.3, Sodium 582, Carbohydrate 0.9, Fiber 0.5, Protein 62.2
ROAST LEG OF LAMB
A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers.
Provided by -Sylvie-
Categories Lamb/Sheep
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Remove lamb from refrigerator 1 hour before roasting.
- Preheat oven to 400°F/200°C/Gas 6.
- Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
- Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
- Place lamb, fat side up on a rack in an uncovered pan.
- Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
- When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
- If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.
SLOW ROAST LEG OF LAMB
This delicious Slow Roast Leg of Lamb is marinated overnight and slowly roasted to perfection. You'll be rewarded with the most tender, succulent lamb that is totally worth the wait!
Provided by Joanna Cismaru
Categories Main Course
Time 5h15m
Number Of Ingredients 18
Steps:
- Prepare the marinade by combining all of the marinade ingredients in a large ziploc bag.
- Poke holes in the leg of lamb and insert a piece of the garlic that's cut into long strips, in each hole. This step is optional, but it gives the lamb a more garlicky flavor.
- Place the leg of lamb in the ziploc bag, close it and toss it around so that the marinade goes all around the leg. Place the ziploc bag in the fridge and let it marinade overnight. I would recommend at least 12 hours to 2 or 3 days.
- The next day, preheat your oven to 350 F degrees.
- Place the quartered onions and smashed garlic in a large metal roasting pan then place the leg of lamb on top of the onions, fat side up. Discard the rest of the marinade. Add the chicken broth to the pan, the olive oil, drizzling some over the lamb, and the water.
- Cover the pan with aluminum foil and place the roasting pan in the oven. Roast the leg of lamb covered for 4 hours. Remove the aluminum foil from the pan and using a ladle, spoon some of the pan juices over the lamb. Place the pan (uncovered) back in the oven and roast for an additional hour or until well browned.
- Remove the lamb from the pan onto a platter.
- Skim some of the fat from the pan drippings using a large spoon.
- Place the pan on the stove over medium-high heat. Add the tomato paste when the liquid starts to bubble. In a little bowl whisk together the cornstarch with the water, then add it to the pan. Whisk everything together. There should be at least a couple cups of liquid in the pan, but if most of your liquid has evaporated, add more chicken broth or water. I only added 1 tbsp of cornstarch because I wanted a thinner gravy, but feel free to add more until you reach the desired consistency. Cook for a few minutes, until the gravy thickens a bit.
- Strain all the liquid into a bowl, then press all the liquid out of the onion and garlic using a spatula, for additional flavor.
- To serve, use two forks or tongs to tear or shred the meat and serve with the gravy over mashed potatoes or with roasted vegetables.
Nutrition Facts : Calories 451 kcal, Carbohydrate 8 g, Protein 38 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 114 mg, Sodium 432 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED LEG OF LAMB
Steps:
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
- Preheat oven to 425 degrees F.
- Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
- Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.
GREEK SLOW ROASTED LEG OF LAMB
In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.
Provided by Nagi | RecipeTin Eats
Time 7h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 240°C/465°F (220°C fan). (Note 2)
- Use a small knife to make around 25 incisions all over the lamb, with most on the top.
- Cut around 6 cloves into slivers and stuff them into the incisions.
- Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
- Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
- Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
- Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
- Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
- Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
- Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
- Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
- Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
- Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
- Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).
MARY BERRY'S SLOW ROAST LEG OF LAMB WITH RATATOUILLE
All-in-one pan roast lamb with an aromatic coating and ratatouille-style vegetables. Once it's in the oven you can forget about it for 4 hours. Great for feeding a crowd because you can make it in advance and forget about it.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes.
- Reduce the oven temperature to 160C/140C Fan/Gas 3.
- Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone.
- Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables.
SLOW-COOKED GREEK LAMB
Steps:
- Preheat an oven to 425 degrees F.
- Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
- Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
- At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
- Increase the oven's heat to 425 degrees F.
- Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top.
SLOW ROASTED LEG OF LAMB WITH OREGANO AND LEMON
From an Australian Women's Weekly Cookbook. This is lemony but yummy, discard the roasted lemon pieces.
Provided by JustJanS
Categories Lamb/Sheep
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to hot.
- Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
- Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
- Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
- When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
- Transfer lamb to serving dish; cover to keep warm.
- Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
- Cook, stirring, until mixture is well browned.
- Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
- Slice lamb; serve with potato mixture and gravy.
GREEK SLOW ROASTED LEG OF LAMB IN PARCEL- KLEFTIKO
Greek slow-roasted leg of lamb in a parcel with garlic, lemon, herbs, and potatoes is both a traditional and luscious recipe.
Provided by by Jenny | The Greek Foodie
Categories Dinner
Number Of Ingredients 19
Steps:
- In a food processor, pulse the garlic cloves, 1 tsp sea salt, the herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2-3 tbsp of extra virgin olive oil.Using a sharp knife, create lots of holes all over the lamb. Rub in the paste, push it into the holes. Transfer the lamb to a large pan (cover with cling wrap) or large ziplock bag, and marinate overnight or at least 3-4 hours.
- Use a large roasting pan. Cut two long pieces of parchment paper and place them in the pan in a cross position.
- Cut up the potatoes, tomato, and cheese.
- Place the leg of lamb in the middle of the pan, over the paper. Surround it with the potatoes. Add the tomatoes, cheese, and olives. Tuck some fresh rosemary sprigs and oregano sprigs all over.
- Add some lemon juice all over. Season potatoes and tomatoes with sea salt, and freshly ground pepper and dry oregano, and the rest of the olive oil.
- Fold the parchment paper over the lamb and cover everything. Tuck the paper sides in well. Roast lamb for 3.5 hours in a 320 F°/160°C oven.
- Open the parchment paper and roast lamb for another 30 minutes. Remove the lamb from the oven, and allow to rest for 30 minutes.
Nutrition Facts : Calories 724 kcal, Carbohydrate 47 g, Protein 57 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 161 mg, Sodium 763 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
SLOW COOKER LEG OF LAMB
Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth. Enjoy with mashed potatoes and steamed veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 8h15m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
- Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
- Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.
Nutrition Facts : Calories 574 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
SLOW-COOKED HARISSA LAMB
Try this slow cooked harissa lamb as an alternative roast. We love the texture - it's half-roasted and half-pulled, fork-tender but still easy to carve
Provided by Tom Kerridge
Categories Dinner
Time 5h30m
Number Of Ingredients 12
Steps:
- If you're making the harissa, tip the dried chillies into a heatproof bowl and pour over just enough boiled water from the kettle to cover. Cover the bowl and leave to cool. Once cool enough to handle, drain the chillies, reserving the water. Remove any stalks and pat dry with kitchen paper. Tip the chillies into a food processor with the garlic, 1 tsp salt, the olive oil, spices and vinegar, and blitz to a purée. If needed, add a little of the reserved water to loosen. Will keep, chilled, for up to a month.
- Make 15 cuts, about 3-5cm long, all over the lamb. Reserve 1 tbsp of the harissa paste, then rub the rest all over the lamb and into the cuts. Scatter the onions into a large roasting tin and sit the lamb on top. Leave at room temperature for 1 hr, or cover and chill overnight.
- Heat the oven to 160C/140C fan/gas 2. Roast the lamb for 4-5 hrs until the meat is fork-tender. Lift the lamb out onto a large board or serving plate. If the tin is flameproof, pour in the stock; if not, tip the contents of the tin into a saucepan first. Bring to the boil, scrape up any browned bits using a wooden spoon, and cook until the liquid is reduced by about a third - it should be a thick, rich onion gravy. Stir in the reserved harissa and the chopped coriander. Serve the lamb with the onion gravy.
Nutrition Facts : Calories 716 calories, Fat 43 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 53 grams protein, Sodium 1.4 milligram of sodium
SLOW ROASTED LEG OF LAMB
This 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 Trager smoker.
Provided by The Flying Shepard
Categories Lamb/Sheep
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prep: Mix the stuffing to combine the ingredients. Rub the lamb with the mixture. Reserve the solids and most of the liquid for the stuffing. Tie the roast and refrigerate overnight.
- Browning: In a large pan, combine the dry browning ingredients and rub the meat. Heat the oil in the pan and brown the roast on all sides. Deglaze, and add to the roasting pan.
- Roasting: Preheat the oven to 225°F Rub the herbs onto the roast. Place the roast in a pan. Add liquid of choice, apple, pineapple, stout beer, Madeira are all good choices. You can use water at first and add flavor later in the roast. You can baste or rotate the roast. Basting maintains a better presentation of the herb crust. Rotating improves flavor and moisture. You can always finish with fresh herbs. Cook to 145F minimum temperature. Note, you can remove the meat at 5 degrees early as the temperature will rise during the rest. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-lambfrom-farm-to-table/CT_Index.
- Finishing: Remove the roast and let rest at least 120°F This retains the juice and tenderness of the meat. Add liquid to the pan as needed to deglaze. Thicken to make a gravy as desired.
- Notes:.
- If roasting vegetables, you will want to return them to an oven at 450F to properly brown them.
- Vadouvan is an exotic spice that works well with Lamb. Use sparingly if you can find it.
Nutrition Facts : Calories 391.3, Fat 14.9, SaturatedFat 2.2, Sodium 23.7, Carbohydrate 61.5, Fiber 5, Sugar 45.5, Protein 2.4
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.
Provided by cornishbird
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- 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.
- 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.
- Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
- Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
- 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.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 10.2 g, Cholesterol 137.2 mg, Fat 12.1 g, Fiber 0.6 g, Protein 63.7 g, SaturatedFat 4.8 g, Sodium 1589.6 mg, Sugar 1.1 g
More about "slow roasted leg of lamb food"
SLOW COOKED LEG OF LAMB - TENDER SOFT MEAT BY FLAWLESS …
From flawlessfood.co.uk
Ratings 124Calories 354 per servingCategory Dinner
- For best results keep lamb out of the fridge for about an hour before cooking. (don't worry to much if you forget!!) Preheat oven to 150°c/300°f fan.
- Place lamb on top of veg rub both sides with oil, salt & pepper. Leave the leg of lamb the right way up.
SLOW-ROASTED PARCHMENT-WRAPPED LEG OF LAMB ... - …
From foodnetwork.com
5/5 (7)Author Rachael RayServings 4-6Difficulty Easy
- Arrange a couple of large sheets of parchment paper on a work surface. Set the leg of lamb on top of the parchment and cut small slits all over the leg meat. Nestle the garlic and rosemary into the slits, letting the rosemary stick out a bit, studding the meat. Whisk the extra-virgin olive oil and lemon juice in a small bowl and rub it all over the lamb. Season, liberally, with salt and pepper, to taste, then rub the lamb with the thyme and parsley. Cover the leg with another sheet of parchment paper, and bring the bottom pieces up to meet with the top piece, forming a packet. Secure with kitchen string and marinate in refrigerator for 3 to 4 hours.
- Preheat the oven to 300 degrees F. Put the lamb into a roasting pan and rest the leg bone on 1 corner of the pan to settle juices under the leg as it roasts. Roast the lamb for 3 hours, then remove it from the oven and let it rest for a 1/2 hour. Unwrap and carve 2/3 of the meat. Arrange the lamb on a serving platter and spoon the pan juices over the slices. When you remove the lamb switch oven to 375 degrees F to bake off other make-ahead meals, such as the Stuffed Peppers with Lamb and Eggplant.
- After your main meal is carved, cut the remainder of the meat into 1/2-inch slices. Cover and refrigerate.
SLOW ROAST LEG OF LAMB - RECIPETIN EATS
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5/5 (228)Total Time 5 hrs 30 minsCategory MainCalories 605 per serving
SLOW ROAST LEG OF LAMB RECIPE - BBC FOOD
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SLOW ROAST LEG OF LAMB WITH CHARDONNAY ... - BBC FOOD
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SLOW ROAST LEG OF LAMB - PETER'S FOOD ADVENTURES
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SLOW ROASTED LEG OF LAMB - FED & FIT - FED AND FIT
From fedandfit.com
4/5 (6)Total Time 4 hrs 45 minsEstimated Reading Time 6 mins
- Make 20 slits in the skin of the lamb roast and insert garlic clove halves. Rub the leg with the olive oil, then liberally season with salt and pepper.
- Place the roast in a large, heavy-bottomed pot with a lid and bake uncovered at 450 F for 30 minutes, fat-side up.
- Add thyme, rosemary, oregano, lemon juice, wine, and broth, cover, and bake at 350 F for 3 hours. Check toward the end to make sure that the liquids haven’t all dried up. If it has, add more broth as needed.
SLOW-COOKED LEG OF LAMB WITH SPICED YOGURT ... - FOOD & WINE
From foodandwine.com
4/5 (97)Total Time 4 hrs 30 minsServings 8
- Preheat the oven to 425°. In a roasting pan large enough to hold the lamb, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika, oregano, thyme and peppercorns. Add the onions, garlic and jalapeños in an even layer. Season the lamb all over with salt and pepper and place it in the roasting pan, fat side up.
- Braise the lamb, uncovered, for 45 minutes until it just starts to brown. Reduce the oven temperature to 325° and braise for about 2 hours and 30 minutes longer, until the meat is nicely browned and starting to pull away from the bone. Transfer the lamb to a carving board and let stand for 10 minutes.
- Strain the braising liquid into a medium saucepan and skim off the fat. Boil the liquid until slightly reduced, about 10 minutes. Season the jus with salt and pepper; keep warm.
- Combine all of the ingredients in a food processor and puree until smooth. Season with salt and pepper. Transfer to a bowl.
HOW TO COOK THE BEST SLOW-ROASTED LEG OF LAMB - DELISHABLY
From delishably.com
Estimated Reading Time 2 mins
- Take a small sharp knife and cut into the lamb joint to create pockets that allow you to insert your fingers along the joint on both sides.
- Place the joint in a roasting pan and pour the olive oil-garlic-rosemary mixture over it. Work the mixture into the slits you created with the knife. Sprinkle a pinch of salt over the joint and then cover with foil.
- After the meat has marinated and you are ready to cook, take the joint out of the fridge and allow to come to room temperature for about 30 minutes.
- Pre-heat the oven to 230 degrees (Celsius). Place the roasting pan uncovered in the oven and cook for 30 minutes to allow the joint to brown.
- After 30 minutes, take the joint out of the oven and double wrap with foil. Return to the oven at just 160 degrees for 5 1/2 hours. (After 4 hours, turn the joint over and return to the oven, still covered in foil.)
- When you take the joint out of the oven, there is no need to rest the meat. You will find it to be very moist and so tender that the meat falls away from the bone with just a spoon.
SLOW-ROAST, FAST-PREP LEG OF LAMB RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Published 2015-04-01Estimated Reading Time 2 mins
- Remove the lamb from the fridge 30 minutes before cooking to bring to room temperature. Preheat the oven to 300°F and make sure the racks are set to fit a casserole dish and roasting pan.
- Place the lamb in the casserole dish and season it thoroughly with salt and pepper. Cut the onions into quarters, keeping the roots intact. Peel off the skin and add the onions to the casserole dish together with the garlic cloves, rosemary sprigs, sage, and bay leaves.
- Place the lid on the casserole dish and place it in the oven, leaving it for about 4 hours. Set a timer for 2 hours and 30 minutes, at which point you will add the potatoes.
- While the lamb is roasting, peel the potatoes and cut them into small pieces for roasting. Toss them in a roasting pan with a good drizzle of olive oil and leave them to sit.
- When the timer goes off, after 2 1/2 hours, season the potatoes with salt and pepper, drizzle some more olive oil on them if needed, and place them in the oven.
- Ten minutes before the meat is ready (after it has been roasting for 3 hours, 50 minutes), add the peas to the lamb’s cooking juices.
- Once everything is fully cooked, remove the casserole dish and roasting pan from the oven. The meat should fall off the bone easily and the potatoes should be crisp and golden.
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