Slow Roast Leg of Lamb
Indulge in the ultimate centerpiece dish with this Slow Roast Leg of Lamb, a recipe that combines tender, fall-apart meat with a symphony of aromatic flavors. Perfect for Sunday dinners or special gatherings, this lamb is infused with garlic and fresh rosemary tucked into tiny incisions, then coated in a zesty olive oil marinade featuring lemon, cumin, and paprika. Roasted low and slow over a bed of optional carrots and onions, and finished at a higher temperature for a crispy, golden crust, this dish delivers both flavor and elegance. Whether served alongside roasted vegetables, potatoes, or simply drizzled with its own savory pan juices, this recipe promises a show-stopping centerpiece every time.
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Recipe Information
Ingredients
- 4 lbs Leg of lamb (bone-in or boneless)
- 6 pieces Garlic cloves
- 4 sprigs Fresh rosemary
- 3 tbsp Olive oil
- 1 whole Lemon
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 cup Water or chicken stock
- 3 pieces Carrots (optional, for roasting base)
- 1 whole Onion (optional, for roasting base)
Instructions
Preheat your oven to 325°F (165°C).
Pat the leg of lamb dry with paper towels. Place it on a cutting board.
Using a sharp knife, make small incisions all over the lamb (around 1-inch deep) to create pockets for the garlic and rosemary.
Slice each garlic clove into thin slivers. Stuff a sliver of garlic and a small piece of rosemary into each incision.
In a small bowl, mix olive oil, the juice and zest of one lemon, salt, black pepper, ground cumin, and paprika to create a marinade.
Rub the marinade all over the lamb, ensuring it is evenly coated.
Optional: If using carrots and onions, roughly chop them and spread them in the bottom of a roasting pan to act as a flavorful roasting base. Place the lamb on top of the vegetables.
Pour the cup of water or chicken stock into the bottom of the roasting pan to keep the lamb moist during cooking.
Cover the lamb tightly with aluminum foil. Place the pan in the oven and let the lamb roast for 3 hours.
After 3 hours, remove the foil and increase the oven temperature to 375°F (190°C). Continue roasting for an additional 1 hour, basting the lamb with the pan juices every 15 minutes to form a golden, crispy crust.
Check the internal temperature of the lamb with a meat thermometer. For medium-rare, aim for 145°F (63°C), and for medium, 160°F (71°C). Adjust cooking time as needed.
Remove the lamb from the oven and let it rest for 15 minutes before carving. Serve with the pan juices or your favorite gravy, along with roasted vegetables or potatoes.
Nutrition Facts
Calories |
5936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.9 g | 591% | |
| Saturated Fat | 188.1 g | 940% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 6172 mg | 268% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.8 g | ||
| Protein | 424.0 g | 848% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 7152 mg | 152% | |
*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.
