I can guarantee you that this slow roasted leg of lamb if juicy, succulent and a crowd pleaser. You might be discouraged by the time it will take to have it ready but what it means is that it is less involving as you wait for the oven to do the job for you. Basically, all you need is prep and let it slow roast in the oven as you are doing other things.
You can even clean your entire house as you have this leg of lamb roasting or even go run errands or basically work on something else. The good thing is that little effort is required making this slow roast leg of lamb yet it will be damn delicious to an extent those who will devour it will want some more.
It is an easy yet delicious meal to even serve guests or make over the weekend. It also requires just a few ingredients and minimal preparation. Once you devour on it am certain you will be making this more often in your household as we do in ours. This recipe has actually been highly requested on my Instagram page.
If you love lamb, you can check out these other lamb recipes:
Preparation & cooking:
Start by preheating your oven to 160°C. Cut the onions and garlic in half and place then in your baking dish together with the carrots and rosemary. (Remember to clean everything before placing them in the baking dish).
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.
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!
Cover with an oven safe lid or foil then place in the oven to roast for 4.5 hours.
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.
If tender, return leg of lamb into the oven uncovered for a further 40-45 minutes or until well browned.
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.
Making the Gravy:
Mix the the corn starch and water to make a slurry.
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.
Allow the gravy to reduce & thicken.
Pour the gravy into a serving bowl.
Serving:
You can serve the gravy on the side or drizzle it over the leg of lamb. Enjoy with any accompaniment & veggies of your choice. Goes very well with rice, mashed potatoes or even ugali.
Slow Roasted Leg of Lamb
Ingredients
Method
- Preheat your oven to 160°C
- 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).
- 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.
- 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!
- Cover with an oven safe lid or foil then place in the oven to roast for 4.5 hours.
- 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.
- If tender, return leg of lamb into the oven uncovered for a further 40-45 minutes or until well browned.
- 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.
- Mix the the corn starch and water to make a slurry.
- 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.
- Allow the gravy to reduce & thicken.
- Pour the gravy into a serving bowl.
- You can serve the gravy on the side or drizzle it over the leg of lamb. Enjoy with any accompaniment & veggies of your choice.
