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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.