New this month
Get the Allrecipes magazine

Slow Roast Leg of Lamb

 made it  |  0 reviews   |   photos

"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."
Added to shopping list. Go to shopping list.

Ingredients

7 h 25 m servings 474 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. 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.
  3. 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.
  4. Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
  5. Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
  6. 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.

Footnotes

  • Cook's Note:
  • You can substitute any stock for the lamb stock.

Nutrition Facts


Per Serving: 474 calories; 12.1 g fat; 10.2 g carbohydrates; 63.7 g protein; 137 mg cholesterol; 1590 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0