Slow Cooked Leg of Lamb with Rosemary and Lemon
Indulge in the ultimate comfort food with this Slow Cooked Leg of Lamb with Rosemary and Lemon, a show-stopping centerpiece for gatherings or a luxurious Sunday roast. This fall-apart tender lamb is infused with the earthy aroma of fresh rosemary and zesty lemon, with slivers of garlic tucked into the meat for bursts of bold flavor. Slow-cooked over a medley of carrots, celery, and onions, the lamb bastes in a rich bath of white wine and savory stock, ensuring every bite is juicy and flavorful. The recipe’s long, slow roast in the oven results in an irresistibly golden crust and melt-in-your-mouth texture. Serve this aromatic masterpiece with sides like creamy mashed potatoes or caramelized roasted vegetables, paired with a drizzle of the deeply savory pan sauce for the perfect finishing touch. This is hearty, slow-cooked perfection at its finest!
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Recipe Information
Ingredients
- 2.5 kg leg of lamb (bone-in or boneless)
- 8 pieces garlic cloves
- 4 sprigs fresh rosemary sprigs
- 1 piece lemon
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 500 ml chicken or lamb stock
- 1 piece onion
- 2 pieces carrots
- 2 stalks celery stalks
- 250 ml dry white wine
Instructions
Preheat your oven to 160°C (320°F).
Peel and slice the garlic cloves into slivers. Poke small incisions all over the leg of lamb with a sharp knife and insert the garlic slivers and small pieces of rosemary sprigs into the cuts.
Grate the zest of the lemon and set aside. Juice the lemon and save the juice for later.
Rub the leg of lamb with olive oil, and season generously with salt, pepper, and the lemon zest.
Roughly chop the onion, carrots, and celery. Arrange them in a large roasting pan to create a bed for the lamb.
Place the seasoned lamb on top of the vegetable bed. Pour the chicken or lamb stock and white wine into the pan, ensuring the liquid covers the vegetables but doesn't reach the lamb.
Cover the pan tightly with foil or a lid and place it in the preheated oven.
Slow-cook the lamb for approximately 4.5 to 5 hours, basting it occasionally with the juices in the pan. Remove the foil for the final 30 minutes of cooking to allow the lamb to develop a golden crust.
Once the lamb is tender and falling apart, remove it from the oven and let it rest, covered loosely with foil, for 15-20 minutes.
Strain the pan juices and vegetables into a bowl. Skim off excess fat and serve the juices as a flavorful sauce.
Serve the slow-cooked leg of lamb with your favorite sides, such as mashed potatoes or roasted vegetables, and drizzle with the pan sauce.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 100 mg | 8% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1763 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
