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:

  1. Start by preheating your oven to 140°C fan forced.
  2. Next we can slice the onions and garlic.
  3. 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.
  4. Then add the slices of onions and garlic evenly across the dish.
  5. Now you can give the roast a quick rinse and then pat dry.
  6. 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.
  7. Next you need to rub the oil and seasoning evenly over the lamb and get it nicely into the fat of the meat.
  8. Once coated in seasoning, place the lamb leg into the dish and place the sprig of rosemary on top.
  9. Cover the dish with aluminium foil so that no moisture escapes during the cooking. I tend to do two coats of aluminium foil.
  10. Place in the oven for 5 hours (6 hours for 2kg, and 7 hours for 2.5kg).
  11. 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.
  12. 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.
  13. Remove from the oven when ready and you should barely need to use a knife to pull apart and serve your lamb!