Slow-roasted leg of lamb: A roast that grandma can be proud of

Are you planning something big this Easter weekend after a long time not being able to? Sundays are the perfect opportunities to present and feed your family with a delicious roast. If you want to make it extra special, you’ll take some time on Saturday night and get started with your slow-roasted leg of lamb. When you take it out of the oven right before lunch, you’ll have the most tender, deeply flavoured roast you’ve ever had.

Prep for your slow-roasted leg of lamb

You’ll be roasting your leg of lamb for a whole 8-12 hours at a low 100°C which will help the seasoning and flavours penetrate the meat as much as possible. If you have a mint sauce recipe, feel free to baste your roast in the final 1-2 hour roasting part. You want it uncovered for at least an hour at 180°C. You can either put the leg onto a rack in the roasting pan and have your vegetables roast in the drippings or just arrange them along the sides.

Pull-apart deliciousness with our Easter weekend must-have. A slow-roasted leg of lamb that 5-star chefs will be proud of this weekend.

Slow-roasted leg of lamb recipe

5 from 1 vote

Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Easy

Prep time

30

minutes

Cooking time

2

hours 

Total time

2

hours 

30

minutes

Ingredients

• leg of lamb

• 5 5 cloves

• salt and pepper

• 6 cloves 6 garlic

• 50 g 50 cake flour

• 4 sprigs 4 rosemary

• tin foil (heavy-duty)

• olive oil

• 1 1 freshly squeezed lemon juice

• potatoes and dried peaches (for later)

Method

• Preheat the oven to 100°C.
• Add a large piece of foil to a roasting pan and add the 4 washed rosemary sprigs.
• Cut small notches in the leg of lamb and squeeze the garlic cloves in it.
• Season well and stick the few cloves in the leg on both sides.
• Pour a little olive oil on the tin foil and rosemary sprigs.
• Place the leg on the rosemary sprigs in the roasting pan. Pour the lemon juice over the leg, and season again with salt and pepper.
• Sprinkle the flour on the leg.
• Fold the tin foil and ensure it is completely closed.
• Place in the oven overnight.
• Early in the morning you can arrange the vegetables around the thigh, top it with gravy and fruit and let it roast, uncovered, for another 1 to 2 hours at 180°C.
• Serve with vegetables of your choice and mint sauce.

Notes

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