Delicious Slow Roast Leg of Lamb Recipe : Tantalizing slow-roasted lamb leg served with roasted onion and cherry tomatoes. cooked till fork-tender and seasoned with a mixture of herbs. Ideal for Sunday dinner or lunch!
A few roasted vegetables are included in this leg of lamb recipe, and they also make the ideal side dish. But they also work nicely for making delicious gravy.
Delicious Slow Roast Leg of Lamb Recipe
Ingredients
- 1 leg of lamb (3.5-pounds/1.6-kilo), see note 1
- 1 tablespoons olive oil
- 1 teaspoon salt , or to taste
- 2 teaspoons poultry seasoning , see note 2
- fresh rosemary sprigs , a bunch
- 1 onion , quartered
- cherry tomatoes on vine , see note 3
- 1 whole garlic head , tip cut off
- 1 lemon , cut into wedges
- 2 bay leaves (optional)
- 2/3 cup low-sodium broth , see note 4
- a drizzle of honey
Instructions
Set oven temperature to 320°F, or 160°C.
Apply a thin layer of olive oil to the leg of lamb on both sides, then season it with salt and poultry seasoning (I used approximately a teaspoon each side).
Arrange a large roasting pan with fresh rosemary sprigs on the bottom, then add the seasoned leg(s) of lamb on top. Cover the lamb with the remaining ingredients, excluding the honey. Add stock or broth. Squeeze out one lemon slice and pour some over the lamb.
After cooking covered for three hours at 320 degrees Fahrenheit (160 degrees Celsius), take off the foil and slowly roast the skin for 30 minutes without it, until it gets lovely and crispy.
When it’s finished, cover with foil and let aside to rest for fifteen to twenty minutes before serving.
Have fun!
Notes
Increase the “covered cooking time” if your lamb is larger. Generally speaking, allow an additional half hour for every pound (1/2 kg).
Nevertheless, cook until the food is fork-tender. If necessary, test with a fork before removing the lamb.
To make your own homemade poultry seasoning, combine 1 teaspoon each of marjoram, rosemary, sage, black pepper, and 1/8 teaspoon of nutmeg. Every plant is dried! This produces 4 Tbsp of seasoning. Depending on the size of the lamb you purchased, you might need more or less than called for in the recipe.
Use as many as you wish; they can be used for gravy or served as a side dish.
Water, vegetable, or poultry broth can all be used. You can raise this to a cup.
The length of cooking time will change based on the size of lamb you use. If the meat is huge, it could take up to four or five hours.
Any leftovers should be refrigerated in an airtight container or ziploc bag. Eat the food within two days. In a skillet with a little oil, they reheat rather nicely.
Nutrition Facts
- CALORIES: 961
- TOTAL FAT: 51g
- SATURATED FAT: 20g
- TRANS FAT: 0g
- UNSATURATED FAT: 27g
- CHOLESTEROL: 265mg
- SODIUM: 1265mg
- CARBOHYDRATES: 40g
- FIBER: 4g
- SUGAR: 3g
- PROTEIN: 79g
