Name: Slow Roast Leg of Lamb
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Carrots, coarsely chopped - 3; Garlic, split but not peeled - 1 head; Leg of lamb - 1 (5 pound); Red wine - 1 ¼ cups; Lamb stock - 1 ¼ cups; Salt and freshly ground black pepper to taste - 1 ¼ cups

Ingredients for - Slow Roast Leg of Lamb

1. Carrots, coarsely chopped 3

2. Garlic, split but not peeled 1 head

3. Leg of lamb 1 (5 pound)

4. Red wine 1 ¼ cups

5. Lamb stock 1 ¼ cups

6. Salt and freshly ground black pepper to taste 1 ¼ cups

How to cook deliciously - Slow Roast Leg of Lamb

1 . Stage

Preheat the oven to 250 degrees F (120 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.

5 . Stage

Roast Lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.

6 . Stage

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.