Rating: 2.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

If you're slow-roasting lamb, it comes out so tender you don't need a knife to cut it. And when I say slow, I mean slow - 7 hours. And I am roasting the leg of lamb in the oven, not in a slow cooker. Tastes great served with Dauphinoise potatoes or mashed potatoes and vegetables.

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Recipe Summary

cook:
7 hrs 15 mins
total:
7 hrs 25 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C).

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  • Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.

  • Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.

  • Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.

  • Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.

  • While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

Cook's Note:

You can substitute any stock for the lamb stock.

Nutrition Facts

474 calories; protein 63.7g; carbohydrates 10.2g; fat 12.1g; cholesterol 137.2mg; sodium 1589.6mg. Full Nutrition
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