Slow Roast Leg of Lamb
This Slow Roast Leg of Lamb is the best dish for a family and guests. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with your delicious sauces or burger.
- 1.5~2kg leg of lamb bone in (or shoulder)
- 1tbsp olive oil
- 3 garlic, 2 rosemary sprigs
- Carrot, onion, celery, leek,
- 2 cups / 500 ml beef broth
- 2 cups / 500 ml water
- Juice form pan
- Mixture of 2 tbs butter and 2 tbs
- Salt and pepper to taste
Preheat oven to 180C (standard) .
Place garlic, onion and rosemary in a metal roasting pan.
- Leave the Leg of Lamb at room temperature for 1hour.Sprinkle generously with salt and pepper and 1tbsp of olive oil, rub it in. Make 6~8 small cuts all over the leg and insert rosemary springs and cut garlic.
- Place diced carrot, celery and leek in a metal roasting pan and place the lamb leg on t
- Pour broth and water around the lamb and cover with foil.
- Place in the oven and roast for 4 hours.
- Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.
- Return uncovered lamb to oven for a further 30 minutes or until well browned.
- Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy.
- Use a large spoon to skim off some of the fat from the surface of the liquid.
- Transfer to a pot and boil down the juice almost 2/3 volume. Strain gravy- pressing juices out of the vegetables. Add the mixture of butter and flour little by little and use whisper to mix each time. ,.
- Pour gravy into jug.
- Serving: The meat is tender so you will only need tongs to tear the meat off. Serve with gravy.