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Slow Roast Leg Of Lamb
Delicious Lamb – Super Easy
Take your next Sunday Roast to a whole new level! This Slow Roast Leg of Lamb recipe is SUPER easy and deliciously wonderful with every bite! Tender, juicy lamb that can be pulled off the one served with a rosemary and garlic-infused gravy.
8 Serving
330 Minutes
210 Calories
Ingredients
- 2.5 kg leg of lamb (bone in)
- 2 tbsp olive oil
- Salt and pepperl
- 1 whole garlic head (unpeeled, cut in half)
- 1 red onion (quartered and unpeeled)
- 3 rosemary sprigs
- 2 cups of low-sodium beef stock
- 2 cups of water
- Gravy: 4 cups of white flour, 1 cup of water & Salt and pepper (to taste).
Method
- Step 1: Preheat oven to 170 degrees or 150 degrees (fan). Place the onion, garlic and rosemary in a roasting pan.
- Step 2: Season lamb leg right side up with some salt and pepper. Rub this in.
- Step 3: Turn the lamb over and place it, so it's mostly sitting on the garlic and onion. Sprinkle some further salt and pepper.
- Step 4: Drizzle lamb with olive oil. Pour beef stock and water around the lamb. Cover it with foil. Slow roast in the oven for 4.5 hours.
- Step 5: Check the meat and remove it from the onion. Remove the foil and turn the lamb over. Check if the meat is tender enough. If not, return it back into the oven and cover it.
- Step 6: To brown the lamb, return uncovered for a further 45 mins or until brown
- Step 7: Rest lambs, spoon over juices and transfer it to a serving platter. Cover loosely with foil whilst you make the gravy
- Gravy Step 1: Skim fat using a large spoon from the surface of the liquid.
- Gravy Step 2: Place a pan on the stove, medium-high. When the liquid starts to bubble, add flour. Use a whisk to mix it. Mix until the liquid reduces.
- Gravy Step 3: Add 1 cup of water until it forms a gravy consistency to your taste. Add salt and pepper to taste.
- Gravy Step 4: Strain into a bowl and pour the gravy into a jug.
