Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb recipe, perfect for a Sunday Roast, an Easter Lamb lunch, or for that special dinner tonight. Roast Lamb with pierced with fresh rosemary and garlic, roasted with vegetables.

📝 Ingredients

• 5 1/2 lbs (2.5kg) lamb leg (at room temperature)
• 4 heads of garlic (with tops sliced off)
• fresh rosemary
• 2 onions (quartered)
• salt and pepper to taste
• 2 1/2 cups beef broth
• 1 cup red wine

👨‍🍳 Instructions

1. 1--- Slow Cooked Leg of Lamb ---
2. 2Preheat oven to 150°C/300°F fan forced oven
3. 3Season with salt and pepper by rubbing it into the lamb. Make small but deep incisions in the lamb leg and stuff with small pieces of garlic and rosemary.
4. 4Place onions, 3 garlic heads and fresh rosemary in a roasting pan. Place the lamb leg on top of the onions.
5. 5Pour the broth and wine into the bottom of the pan. Cover with foil and roast for 5 hours.
6. 6Remove foil and cook for another 30 minutes until it browns nicely. Remove lamb from pan, loosely cover with foil and rest for 15 minutes.
7. 7Transfer to serving platter and serve with vegetables.
8. 8--- How to make Lamb Gravy ---
9. 9Strain the pan juices, and skim any extra fat away. Heat on a saucepan on medium-high heat.
10. 10Make a slurry of ½ teaspoon of cornstarch and 1 teaspoon of water. Whisk in the slurry and cook for a few minutes until it thickens.
11. 11Add extra broth to thin the gravy or extra cornstarch slurry to thicken if necessary. Serve with your roast lamb.