Best Slow Roast Leg Of Lamb Recipes

SLOW ROAST LEG OF LAMB

Slow Roast Leg of Lamb image

Variation of a recipe I found on the ABC site. They included a serving suggestion but there are plenty of great sauces on RecipeZaar so I omitted that section. Personally I served with Recipe#174543 but thought I'd leave this as an easy to prepare basic techique you can adapt yourself.

Provided by Peter J

Categories Lamb/Sheep

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 kg leg of lamb
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon salt
1 tablespoon olive oil
2 cups water

Steps:

Mix cumin, coriander and salt together and rub over all the lamb.
Sit lamb in roasting pan and drizzle with olive oil.
Pour water into roasting pan and cook in oven for around 4 hours at 140C / 285°F or until internal temperature is 65C / 150°F (for medium).

Nutrition Facts : Calories 696.3, Fat 47.6, SaturatedFat 19.7, Cholesterol 223.3, Sodium 582, Carbohydrate 0.9, Fiber 0.5, Protein 62.2

SLOW ROAST LEG OF LAMB

Slow Roast Leg of Lamb image

If you're slow-roasting lamb, it comes out so tender you don't need a knife to cut it. And when I say slow, I mean slow - 7 hours. And I am roasting the leg of lamb in the oven, not in a slow cooker. Tastes great served with Dauphinoise potatoes or mashed potatoes and vegetables.

Provided by cornishbird

Categories Meat and Poultry Recipes Lamb Leg

Time 7h25m

Yield 6

Number Of Ingredients 6

Ingredients

3 carrots, coarsely chopped
1 head garlic, split but not peeled
1 (5 pound) leg of lamb
1 ¼ cups red wine
1 ¼ cups lamb stock
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 250 degrees F (120 degrees C).
Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 10.2 g, Cholesterol 137.2 mg, Fat 12.1 g, Fiber 0.6 g, Protein 63.7 g, SaturatedFat 4.8 g, Sodium 1589.6 mg, Sugar 1.1 g

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