Slow-Roasted Herb and Garlic Leg of Lamb: A Hearty Feast
Savour the hearty, comforting flavours of our Slow-Roasted Leg of Lamb with Garlic & Herbs. This dish is ideal for Sunday meals, family get-togethers, or any other occasion where you want to provide a filling, tasty meal. The lamb will be juicy, tender, and imbued with flavourful herbs and garlic thanks to the slow-roasting method. Serve it with your preferred sides for a full, filling meal.
Ingredients:
1 leg of lamb (approx. 2-2.5 kg / 4.5-5.5 lbs)
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp olive oil
1 tbsp Dijon mustard
1 lemon, zested and juiced
1 tsp sea salt
1 tsp black pepper
1 cup dry white wine (or chicken stock)
2 onions, quartered
4 carrots, peeled and cut into chunks
4 potatoes, peeled and quartered
Tools Required:
Pan for roasting
Meat thermometer
Chef's knife with a sharp edge
A cutting board
bowl for mixing
Brush for basting
Foil made of aluminium
Cooking Duration:
20 minutes for preparation
Cooking time: 3–4 hours, depending on the lamb's size
Time Spent: 3.5–4.5 hours
Directions:
Warm up the oven:
Set the oven temperature to 160°C (320°F).
Get the lamb ready:
Using paper towels, pat dry the lamb leg. Make tiny cuts all over the lamb with a sharp knife so that the herb mixture may seep in.
To prepare the herb mixture:
Put the parsley, olive oil, Dijon mustard, lemon zest, lemon juice, chopped garlic, rosemary, thyme, and salt and pepper in a mixing bowl. To make a paste, thoroughly mix.
To season the lamb:
Rub the herb mixture over it, making sure to get it into the cuts. While you prepare the vegetables, let it marinate for ten to fifteen minutes.
Get the vegetables ready:
Put the potatoes, carrots, and onions in the roasting pan once they have been quartered. Season with salt and pepper and drizzle with a little olive oil.
Roast the Lamb:
Arrange the lamb in the roasting pan over the vegetables. Add the chicken stock or white wine to the pan. Wrap aluminium foil loosely around the lamb.
Slow Roast:
For two and a half to three hours, roast the lamb in a preheated oven, basting it periodically with the pan juices. To give the lamb time to brown, take off the foil for the final half hour.
Check for Doneness:
Measure the internal temperature of the meat using a meat thermometer. Aim for 60°C (140°F) for medium-rare and 65°C (150°F) for medium.
Lamb Rest:
After cooking, take the lamb out of the oven and give it a good 15 to 20 minutes to rest before slicing. This ensures a moist and tender outcome by allowing the juices to redistribute.
Serve:
Slice the lamb and serve it with the pan juices and roasted veggies.
Nutritional Information (per serving, serves 8):
Calories: 450 kcal
Protein: 45 g
Fat: 25 g (saturated fat: 10 g)
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 3 g
Sodium: 400 mg
Last Tip:
Consider adding a few sun-dried tomatoes or pitted olives to the roasting pan for an additional flavour boost. A crisp green salad or a zesty mint sauce go well with this slow-roasted leg of lamb. Remember to use a Sharp Blades chef's knife for effortless prepping and carving!