Slow Roasted Leg-of-Lamb
A roasted leg of lamb was a family favourite in the home I grew up in. And yes, getting a leg of lamb, covering it in salt, pepper and some fresh pressed garlic, chucking it in a hot oven to roast for a couple of hours can be a wonderful base for any family meal.
But this recipe has stuck with me for a couple of decades. I made it once and never forgot it but a bone in leg of lamb was something I’d forgotten about, definitely no longer seeing this ‘old-fashioned’ cut of meat in the grocery stores. And then I had the opportunity to invite my beloved brother and his wonderful wife over for dinner and when I think of him, I think of how much he enjoyed our family dinners that featured a leg of lamb and mint sauce and or jelly.
And then I dug out this recipe, which takes a little bit more work up front, that slowly roasts for hours creating a perfect roast with meat literally falling off the bone and infuses a home kitchen with a rich yummy smell that feels like a warm loving hug from older generations! (and that’s saying a lot from me, someone who doesn’t particularly care for meat :)!)
Slow Roasted Leg-of-Lamb Recipe
Special Note: Be prepared to fall in love with this recipe :)!!
Ingredients:
1 lamb leg on the bone, about 2 lbs/1.4 kg
kosher salt and fresh ground pepper
3 tbsp olive oil
1c white wine
1 head garlic, broken into unpeeled cloves
3 bay leaves
4 short rosemary branches
i large bouquet fresh thyme
Instructions
Heat oven to 300 degrees F.
Season the lamb generously with kosher salt and fresh ground pepper, rub with olive oil.
In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. (this is a little messy…)
Deglaze the pan with the white wine.
Lay the garlic an herbs on and around the lamb. Drizzle the remaining oil.
Cover with foil, bake for 4 hours, then turn over after 2 hours.
Remove from the oven and serve from the casserole with the juices spooned over.
