Introduction
The slow-roasted leg of lamb is a classic dish that promises to impress any dinner guest with its incredible flavors and tender texture. This recipe combines simple ingredients with a slow cooking technique, allowing time for the meat to absorb the aromatic flavors of garlic, onion, and rosemary. The result is a succulent leg of lamb that is perfect for special occasions or a hearty family meal.
Detailed Ingredients with measures
2.25 kg (4.5 lb) leg of lamb, bone-in
Salt and freshly ground black pepper
1.5 tablespoons olive oil
1 whole garlic head, unpeeled, cut in half horizontally
1 onion, quartered (unpeeled is fine)
2 rosemary sprigs
3 cups (750 ml) low-sodium beef broth
2 cups (500 ml) water
For the Gravy:
4 tablespoons (50g) white flour
1 cup (250 ml) water
Salt and freshly ground black pepper, to taste
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Yield: Serves 6-8
This slow-roasted leg of lamb recipe will not only fill your home with delicious aromas but will also create a memorable meal that your loved ones will look forward to. Prepare the gravy and serve it alongside the lamb for an ultimate dining experience. Enjoy!
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 170°C (335°F) for standard ovens or 150°C (300°F) for fan/convection ovens.
Prepare the Roasting Pan
Place the halved garlic head, quartered onion, and rosemary sprigs in a metal roasting pan.
Season the Lamb
Position the lamb leg right side up in the pan. Generously sprinkle with salt and pepper, rubbing it into the meat.
Flip the Lamb
Turn the lamb over so it rests mostly on the garlic and onion. Sprinkle the other side with more salt and pepper, rubbing it in.
Add Olive Oil and Liquid
Drizzle the lamb with olive oil. Pour the beef broth and water around the lamb; the liquid should not cover the meat. Cover the pan with foil, ensuring it’s sealed well to prevent moisture loss.
Roast the Lamb
Roast in the preheated oven for 4.5 hours.
Check for Tenderness
Remove the pan from the oven and take off the foil. Turn the lamb over. Check for tenderness by prying a bit off with a fork; if it’s not tender enough, return it to the oven, covered.
Brown the Lamb
Return the uncovered lamb to the oven and roast for an additional 45 minutes or until well browned.
Transfer to Serving Platter
Remove the lamb from the oven, spoon over the pan juices generously, and transfer it to a serving platter. Cover loosely with foil to keep warm while preparing the gravy.
For the Gravy
Strain Pan Juices
Strain the pan juices into a jug, discarding the solids. Allow the fat to rise to the top, then skim it off.
Make the Roux
In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for about 2 minutes to form a roux.
Add Juices to Roux
Gradually add the strained pan juices to the roux, stirring continuously to prevent lumps. If the gravy is too thick, add water to reach the desired consistency.
Season the Gravy
Season the gravy with salt and freshly ground black pepper to taste.
Simmer the Gravy
Simmer the gravy for a few minutes until it reaches the desired thickness.
Serve
Serve the slow-roasted leg of lamb with the prepared gravy.
Notes
Serving Suggestions
Consider pairing the leg of lamb with roasted vegetables or creamy mashed potatoes for a complete meal.
Storage
Leftover lamb can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Alternative Cooking Method
This recipe can also be adapted for a slow cooker, reducing the cooking time as necessary.
Cook techniques
Roasting
To roast a leg of lamb, cook it slowly in the oven at a low temperature, allowing the meat to become tender and juicy. The long cooking time ensures that the flavors develop and the meat is cooked evenly.
Seasoning
Generously season the lamb with salt and freshly ground black pepper before roasting. Rubbing it into the meat enhances the flavor and helps create a delicious crust as it cooks.
Braising
Incorporating liquid, such as broth and water around the lamb during roasting keeps the meat moist. This technique also infuses the meat with additional flavor from the broth and aromatics.
Creating Gravy
After roasting, use the pan juices to make a rich gravy. Straining the juices removes solids, while a roux made from flour and fat thickens the gravy to the desired consistency.
Resting
Once cooked, let the lamb rest for a few minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful serving.
FAQ
How do I know when the lamb is done?
The lamb is done when it is tender and can be easily pulled apart with a fork. Additionally, the meat should reach a safe internal temperature of at least 63°C (145°F).
Can I use other herbs instead of rosemary?
Yes, you can use other herbs such as thyme or oregano if you prefer different flavors. Fresh or dried herbs can complement the lamb nicely.
What can I substitute for beef broth?
If you don’t have beef broth, you can use chicken broth or vegetable broth as a substitute, but this may alter the flavor slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to separate the meat from the gravy to maintain freshness.
Can I freeze the cooked lamb?
Yes, you can freeze the cooked lamb for up to 3 months. Just ensure it is well-wrapped or in an airtight container to prevent freezer burn.
Conclusion
Perfectly roasted leg of lamb creates a centerpiece dish that’s tender, flavorful, and delicious. Paired with a rich and savory gravy, this recipe is sure to impress at any gathering or family dinner. The slow roasting method allows the meat to develop deep flavors while remaining juicy. Serve alongside your favorite sides for a complete meal.
More recipes suggestions and combination
Rosemary and Garlic Roasted Potatoes
A wonderful side dish to complement the lamb, these potatoes are roasted with garlic and rosemary for a delicious flavor pairing.
Herb-Crusted Carrots
Natural sweetness from carrots combined with fresh herbs makes a colorful and flavorful addition to your meal.
Mint Yogurt Sauce
A refreshing mint yogurt sauce is a classic accompaniment for lamb, providing a cool contrast to the rich flavor.
Roasted Seasonal Vegetables
Add a medley of seasonal vegetables, such as zucchini, bell peppers, and asparagus, roasted alongside the lamb to enhance the meal’s nutritional value.
Herbed Couscous or Quinoa
Fluffy herbed couscous or quinoa can act as a great base to soak up the gravy and provide a light balance to the rich lamb.
Classic Mediterranean Salad
A fresh Mediterranean salad of tomatoes, cucumbers, olives, and feta cheese brightens the table and adds a delightful crunch.
Garlic Bread or Fresh Baguette
Serve with garlic bread or a fresh baguette to enjoy with the glorious gravy drippings from the lamb.
Red Wine Reduction
A robust red wine reduction can elevate the flavor profile further, creating a luxurious sauce to drizzle over the lamb.
Chocolate Mousse for Dessert
Finish off the meal with a rich chocolate mousse, which serves as an indulgent yet light dessert to round out the dining experience.
