Slow-Roasted Leg of Lamb
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The Flying Shepard
"This slow-roasted recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. I made this recipe for a friend in TN that did not have a smoker. It is based on my pulled pork recipe I perfected in a Traeger® smoker. You can garnish the final product with more chopped fresh herbs and vadouvan if desired."
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Ingredients12 h 15 m servings 298
Original recipe yields 12 servings (1 3 1/2-pound leg of lamb)
- Mix apricots, thyme, rosemary, and 1/2 of the diced garlic and rub onto lamb. Tie lamb with kitchen string and refrigerate, 8 hours to overnight.
- Combine coriander, allspice, cumin, salt, pepper, and vadouvan and rub over lamb. Heat olive oil in a large pan over medium-high heat. Brown the roast on all sides, about 10 minutes total. Pour in Madeira wine and bring to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Preheat the oven to 225 degrees F (110 degrees C). Place lamb and juices in a pan and rub with chopped rosemary and thyme. Add apple juice and top with lemon slices.
- Bake in the preheated oven, basting and rotating the lamb occasionally, until an instant-read thermometer inserted into the thickest part reads 140 degrees F (60 degrees C), 3 1/2 to 4 hours.
- Remove from the oven and let rest until internal temperature reaches 120 degrees F (49 degrees C). In the meantime, transfer the liquid into a pan and boil until thickened as desired, 3 to 5 minutes. Serve lamb with tzatziki sauce.
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- Cook's Note:
- You can substitute apple juice with any liquid of choice, such as pineapple juice, stout, or more Madeira wine.
Per Serving: 298 calories; 29.8 24.8 16.3 58 147 Full nutrition