Description
This Slow Roast Leg of Lamb recipe features a tender, flavorful leg of lamb cooked slowly in the oven with garlic, onion, rosemary, and a rich beef broth base. The slow roasting method ensures the meat is succulent and falls off the bone, finished with a lovely browned crust and a delicious homemade gravy made from the pan juices. Perfect for a family dinner or special occasion, this dish pairs well with roasted vegetables or mashed potatoes.
Ingredients
Scale
Main Ingredients
- 2.25 kg / 4.5 lb leg of lamb, bone in (or shoulder)
- Salt and pepper
- 1.5 tbsp olive oil
- 1 whole garlic head, unpeeled, cut in half horizontally
- 1 onion, quartered (unpeeled is fine)
- 2 rosemary sprigs (use 4 for stronger flavor)
- 3 cups beef stock/broth, low sodium (or homemade)
- 2 cups water
For the Gravy
- 4 tbsp white flour
- 1 cup water
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 170°C (335°F) for a conventional oven or 150°C for a fan-forced oven.
- Prepare Aromatics: Place the cut garlic halves, quartered onion, and rosemary sprigs into a metal roasting pan as a bed for the lamb.
- Season Lamb – Side One: Place the leg of lamb in the pan, right side up. Sprinkle generously with salt and pepper, rubbing the seasoning thoroughly into the meat.
- Season Lamb – Side Two: Turn the lamb over so it rests mostly on the garlic and onion. Season the other side with salt and pepper and rub it in well.
- Add Liquids and Cover: Drizzle olive oil over the lamb. Pour the beef broth and water around the lamb in the pan, but do not cover the meat. Cover the pan loosely with foil to allow some steam to escape during cooking.
- Slow Roast: Place the covered pan in the oven and roast the lamb for approximately 4.5 hours, until the meat is very tender and can be easily pulled apart with a fork.
- Check Tenderness: Remove the pan from the oven and take off the foil. Turn the lamb over and check if the meat is tender enough to pry with a fork. If not tender, cover and return it to the oven to continue cooking.
- Brown the Lamb: Once tender, roast the lamb uncovered in the oven for another 45 minutes, or until the surface is well browned and caramelized.
- Rest the Lamb: Remove the lamb from the oven and spoon the pan juices over it generously. Transfer the lamb to a serving platter and cover loosely with foil. Let it rest, keeping warm for up to 1 to 1.5 hours while you prepare the gravy.
- Make the Gravy: Skim off any fat from the pan juices if necessary. Place the roasting pan juices on the stovetop over medium heat. In a separate bowl, mix the white flour with 1 cup of water to create a smooth slurry. Gradually whisk this slurry into the pan juices to thicken the gravy. Season with salt and pepper to taste. Cook until the gravy reaches your desired consistency.
- Serve: Slice the lamb and serve with the hot gravy poured over the top, alongside your favorite sides such as roasted vegetables or mashed potatoes.
Notes
- Note 1: You can also use lamb shoulder instead of a leg for this recipe.
- Note 2: The lamb should mostly sit on the garlic and onions when turned over for even flavor distribution.
- Slow roasting at a low temperature ensures the meat remains juicy and tender while developing deep flavors.
- Use low sodium broth to control salt levels in the final dish.
- Allow the lamb to rest after roasting to redistribute juices and keep it moist.
- If the lamb is not tender after 4.5 hours, continue roasting covered until it reaches desired tenderness.
