Slow Roast Leg of Lamb with White Wine
Indulge in the decadence of a perfectly tender Slow Roast Leg of Lamb with White Wine, a show-stopping dish that's both comforting and elegant. This recipe takes a bone-in leg of lamb and marries it with aromatic fresh rosemary, thyme, and garlic, creating a symphony of savory flavors. Seared to golden perfection and slow-roasted on a bed of caramelized vegetables, the lamb absorbs the richness of dry white wine and hearty stock for an irresistibly moist and flavorful result. With minimal hands-on prep time and a luxurious sauce made from the pan juices, this dish is perfect for special gatherings or holiday feasts. Pair it with roasted potatoes or a vibrant seasonal salad, and let this sophisticated yet approachable recipe steal the spotlight at your next dinner table.
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Recipe Information
Ingredients
- 4 pounds bone-in leg of lamb
- 3 tablespoons olive oil
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 cloves garlic cloves
- 1 large white onion
- 2 medium carrots
- 2 stalks celery stalks
- 1.5 cups dry white wine
- 1 cup chicken or lamb stock
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
Pat the leg of lamb dry with paper towels. Rub it all over with 2 tablespoons of olive oil, kosher salt, and black pepper.
Make 6 small incisions in the lamb with a sharp knife and insert garlic cloves into each incision. Tuck rosemary and thyme sprigs under the lamb and set aside.
Peel and roughly chop the onion, carrots, and celery. Place them in the bottom of a large roasting pan or ovenproof dish to create a vegetable base for the lamb.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the leg of lamb on all sides until golden brown, about 5-7 minutes total.
Transfer the seared lamb to the roasting pan on top of the vegetables.
Pour in the white wine and chicken or lamb stock around the lamb, ensuring the liquid does not touch the meat.
Cover the roasting pan tightly with foil or a lid. Roast in the preheated oven for 3 hours, basting the lamb occasionally with pan juices.
After 3 hours, remove the foil and increase the oven temperature to 375°F (190°C). Roast uncovered for an additional 30 minutes to brown and crisp the outside of the lamb.
Remove the lamb from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for 15-20 minutes before carving.
Strain the pan juices and discard the vegetables. Serve the lamb with the strained juices as a sauce on the side.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1037 mg | 22% | |
*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.
