Go Back
–+ servings
Slow roasted leg of lamb

Slow roasted leg of lamb

This melt in your mouth leg of lamb is an absolute dream. Pictured just before going in the oven.
No ratings yet
Print Recipe Pin Recipe
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
CourseDinner, Main Course
CuisineBritish
KeywordLamb
Servings 6
Calories 1004kcal

Ingredients
 

  • 1.8 kg leg of lamb
  • salt and pepper
  • 1 tbsp extra virgin olive oil
  • 3 carrots chopped
  • 3 parsnips chopped
  • 2 red onions chopped
  • 3 celery stalks chopped
  • 1 bulb of garlic peeled and chopped
  • 2 rosemary stalks chopped
  • 1 tsp honey
  • 2-3 tbsp extra virgin olive oil
  • 2 lamb or chicken stock pots
  • 400 ml water

Instructions
 

  • Pat dry the leg of lamb with kitchen towel. Season really well with salt, pepper and a drizzle of oil.
  • Heat a large cast iron skillet on a medium heat. Sear the meat on all sides until nicely coloured - this will take around 10 minutes. If it starts to catch, add a splash of water to stop it from burning.
  • In the meantime, chop the carrots, parsnips, red onions, and celery. Place them in a roasting tin.
  • Once all the veggies are in the roasting tin, peel and chop the garlic, remove the rosemary leaves from the stalk and add both into a pestle and mortar. Bash together until a paste forms. Next, add 1 tsp of honey, 2-3 tablespoons of oil, and a pinch of salt and pepper. Bring it all together in the pestle and mortar.
  • Pre heat the oven to fan 140
  • Once the lamb is nicely coloured on all sides, place it on top of the veggies. Carefully cut some incisions across the top of the meat. This will help the garlic and rosemary marinade penetrate the meat.
  • Rub the garlic and rosemary marinade into the incisions until the meat is covered.
  • The skillet that you have seared your lamb in will have so much flavour. Add two lamb stocks along with 400ml of water to the skillet and deglaze. Once the stock comes to a bubble, remove from the heat and pour it into the roasting tin with the lamb and veggies. Be careful not to pour it over the top of the lamb.
  • Finely cover the roasting tin with foil and slow roast in the oven for 8 hours. Check after around 6 hours - you may need to add some more water so that the veggies don't burn.

Notes

This slow roasted leg of lamb goes incredible with mustard mash, roasted and steamed vegetables.

Nutrition

Serving: 1 Serving | Calories: 1004kcal | Carbohydrates: 23g | Protein: 52g | Fat: 78g | Saturated Fat: 32g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Cholesterol: 219mg | Sodium: 213mg | Potassium: 1132mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5105IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 5mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer