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Gwen Jikoni

Slow Roasted Leg of Lamb

A slow roasted leg of lamb is such a delicious tender and juicy cut of meat that can please a crowd yet very minimal effort if required to prepare it.
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Prep Time 10 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 25 minutes
Servings: 6 people
Course: Lamb, Main Course, Meat
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 2 kg leg of lamb
  • Sea salt & black pepper to taste
  • 2 red onions, halved horizontally
  • 1 garlic bulb, halved horizontally
  • 3 small carrots, whole
  • 2 sprigs fresh rosemary or 2 tsp dried rosemary
  • 1 tbsp cooking oil
  • 3 cups beef stock/broth or vegetable stock*
  • 2 cups water
Gravy
  • 2 tbsp corn starch
  • 1 cup water
  • Sea salt & black pepper to taste

Method
 

  1. Preheat your oven to 160°C
  2. Place the halved onions and garlic in your baking dish together with the carrots and rosemary. (Remember to clean everything before placing them in the baking dish).
  3. Season the leg of lamb generously with salt and pepper on both sides then place it on top of the carrots, onions and garlic, fatty skin down. Drizzle the upper side of the lamb with oil.
  4. Pour broth/stock and water around the lamb. (It won't cover it and that's ok, the lamb sinks into it).  Do not pour over leg of lamb but rather pour around it!
  5. Cover with an oven safe lid or foil then place in the oven to roast for 4.5 hours.
  6. Remove from the oven, remove the lid/foil then turn the lamb over to check if it's tender. If not, cover and return to the oven for another 10-15 minutes. Most of the time it will be done especially if your lamb of leg is between 1.5 kg to 2.5 kg.
  7. If tender, return leg of lamb into the oven uncovered for a further 40-45 minutes or until well browned.
  8. Remove from the oven, put meat on a serving platter/tray, and cover with foil to keep warm. ( You can de-borne at this point and shred/cut the meat into pieces).
    Strain the remaining juices then scoop out the fatty layer and discard.
Gravy
  1. Mix the the corn starch and water to make a slurry.
  2. In a small cooking pot/ sufuria, heat up the strained juices from roasting without the fat. Once heated through, add in the cornstarch slurry and keep stirring to cook till it simmers for about 5 minutes. Remember to season with sea salt & black pepper if needed.
  3. Allow the gravy to reduce & thicken.
  4. Pour the gravy into a serving bowl.
Serving
  1. You can serve the gravy on the side or drizzle it over the leg of lamb. Enjoy with any accompaniment & veggies of your choice.

Notes

*In case you don't have beef stock/broth or vegetable stock, you can substitute with plain water then add in any seasoning cube you have on hand or a mixture of spices you love with your lamb.
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