Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April
Infuse your dining table with rustic charm and unbeatable flavor with this Slow Roasted Paper Wrapped Leg of Lamb, featured in Olive Magazine’s April issue. This melt-in-your-mouth lamb is expertly prepared by tucking aromatic garlic, rosemary, and thyme into small incisions for an infusion of earthy, herby notes. Zesty lemon zest and juice, extra virgin olive oil, and a seasoning of sea salt and freshly ground black pepper elevate the lamb to gourmet territory. Wrapped snugly in parchment paper and slow-roasted to perfection, this cooking technique locks in moisture, resulting in tender, fall-apart meat with a rich aroma. Perfect for a Sunday roast or a celebratory feast, this centerpiece pairs beautifully with roasted vegetables, potatoes, or a crisp, fresh salad. Impress your guests with this show-stopping leg of lamb that's as effortless as it is unforgettable.
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Recipe Information
Ingredients
- 2 kg Leg of lamb (bone-in)
- 6 pieces Garlic cloves
- 4 pieces Fresh rosemary sprigs
- 4 pieces Fresh thyme sprigs
- 2 pieces Lemon
- 4 tablespoons Olive oil
- 2 teaspoons Sea salt
- 1 teaspoon Freshly ground black pepper
- 3 pieces Parchment paper (large sheets)
- 1 roll Kitchen string
Instructions
Preheat your oven to 160°C (140°C fan) or 320°F.
Peel the garlic cloves and cut each clove in half lengthwise. Set aside.
Pat the leg of lamb dry with paper towels. Use a sharp knife to make small incisions all over the lamb, about 3 cm deep.
Stuff each incision with a piece of garlic, a small sprig of rosemary, and a small sprig of thyme.
Zest one lemon and rub it evenly over the surface of the lamb. Then, juice both lemons and set the juice aside.
Drizzle the olive oil over the lamb and rub it in thoroughly. Season the surface generously with sea salt and freshly ground black pepper.
Lay out 3 large sheets of parchment paper, overlapping slightly, to create a large wrap for the lamb.
Place the seasoned lamb in the center of the parchment paper. Drizzle the lemon juice over the lamb.
Carefully fold the parchment paper around the lamb, ensuring it is completely sealed to trap in the moisture. Tie the wrapped lamb securely with kitchen string to keep it closed.
Place the wrapped lamb in a deep roasting tray. Put the tray in the oven and roast for 3 hours and 30 minutes.
After the roasting time, remove the lamb from the oven and let it rest, still wrapped, for 20 minutes.
Carefully unwrap the lamb and transfer it to a serving platter. Discard the parchment paper and string.
Serve the lamb with roasted vegetables, potatoes, or a fresh salad.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 54 mg | 4% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 648 mg | 14% | |
*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.
