Slow Cooked Roast Lamb (GF) (DF)
Slow Cooked Roast Lamb
This slow cooked roast lamb recipe is the perfect recipe to get a tender, juicy, fall-off-the-bone leg of lamb. Sure to be a hit amongst your friends (one of mine ate almost a kilogram to himself once) this is a great option as a no-fuss dinner party hit. Best served with crispy roast vegetables, gravy, caramelised onions and mint jelly.
Ingredients (4-6):
- Min 1.5kg leg of lamb (remember it will shrink and the bone is heavy)
- 4 tbsp extra virgin olive oil
- 150ml red wine (shiraz is my pick)
- 1 large onion
- 2 cloves of garlic
- Sprig of fresh Rosemary
- Salt and Pepper to taste
- Pinch of dried Thyme
- 100ml vegetable stock
Method:
- Start by preheating your oven to 140°C fan forced.
- Next we can slice the onions and garlic.
- Then we need to take a roasting dish or large Pyrex dish (I am a huge fan of Pyrex) and pour the wine and vegetable stock into it.
- Then add the slices of onions and garlic evenly across the dish.
- Now you can give the roast a quick rinse and then pat dry.
- Then pour half of the olive oil over the lamb, along with about 1 tsp of salt, the thyme and about 1/4 tsp of pepper.
- Next you need to rub the oil and seasoning evenly over the lamb and get it nicely into the fat of the meat.
- Once coated in seasoning, place the lamb leg into the dish and place the sprig of rosemary on top.
- Cover the dish with aluminium foil so that no moisture escapes during the cooking. I tend to do two coats of aluminium foil.
- Place in the oven for 5 hours (6 hours for 2kg, and 7 hours for 2.5kg).
- After the 5 hours has passed (or 6 or 7 hours for large pieces of meat), remove the aluminium covering off the lamb dish, add the remaining olive oil and a little more salt, and increase the heat to 200°C fan forced. The increased heat will help to crisp up the skin of the roast.
- After 30 minutes check on your lamb. Once the top of your lamb is looking nice and crispy and the skin begins to separate your lamb is ready.
- Remove from the oven when ready and you should barely need to use a knife to pull apart and serve your lamb!
