Slow Roast Leg of Lamb: Ideal for a Flavorful, Tender Lamb

If you want to surprise people with mouthwatering lamb, try this slow-roasted leg of lamb recipe. It pairs beautifully with caramelized onions, roasted garlic, and a rich wine sauce, making it perfect for gatherings or holiday dinners. Here’s how to slow-roast a leg of lamb to ensure juicy tenderness.

Ingredients

• Lamb: 1 leg of lamb, approximately 3kg (6lb 8oz)
• Vegetables: 4 onions (sliced into rings), 8 whole garlic cloves (peeled), 4 carrots (whole or halved if large)
• Liquids: 300ml each of white wine and stock (any variety)
• Finishers: 2 tbsp Armagnac or Madeira wine (optional), fresh thyme sprigs

Instructions

Preparation and Browning

Preheat the oven to 120°C (fan 100°C, gas ½). Sear the lamb in a large casserole until thoroughly browned on all sides. This is crucial for color and flavor. Add a little oil if needed to prevent sticking. Discard any excess fat.

Adding Ingredients and Baking

Place the vegetables around the lamb in the casserole. Add the wine and stock, season well, and bring to a boil. Cover with a lid and place the dish in the oven for 7 hours, turning the lamb twice during cooking. After about 5 hours, the lamb will be tender enough to cut easily.

Finishing the Sauce

When the lamb is done, transfer it and the vegetables to a serving dish. Strain the sauce to remove excess fat, then boil to concentrate the flavor. Optionally, add Armagnac or Madeira for extra depth.

Serving

Serve the lamb “à la cuillère” (with a spoon) to highlight its tenderness. Pair with roasted potatoes or steamed vegetables to complete the meal.

Conclusion

This slow-roasted leg of lamb is a favorite for restaurant customers and home gatherings alike. The slow cooking method ensures the lamb remains moist and tender, while the sauce adds richness to the overall dish.