Slow Roasted Leg of Lamb
A roasted leg of lamb is a fantastic holiday centerpiece and is much easier to make than you might think. It's flavorful, moist, and served with gravy from its juices and roasted veggies. It can be made ahead so you have more time with family and friends.
Servings 6 servings
Ingredients
For the lamb:
- 1 leg of lamb about 4 pounds or 1.8 kg
- 2 teaspoons salt
- 4 tablespoons olive oil
- 1 teaspoon black pepper freshly ground
- 1 teaspoon meat seasoning or a mix of smoked paprika, chili powder, garlic and onion powder
- 1 fresh garlic head halved whole
- 1 cup broth
- 3 or 4 sprigs of fresh rosemary
- 3 or 4 sprigs of fresh thyme
- 1 carrot in large pieces
- 1 onion in quarters
- 1 lemon in quarters, optional
For the gravy:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup broth and lamb juices
Instructions
For the leg of lamb:
- Preheat the oven to 350°F (180°C).
- Brush or rub 1 leg of lamb on all sides with 4 tablespoons olive oil and a mixture of 2 teaspoons salt, 1 teaspoon black pepper and 1 teaspoon meat seasoning. Place in a baking dish or roasting pan.
- Place 1 carrot and 1 onion, in pieces, together with 3 or 4 sprigs of fresh rosemary, 3 or 4 sprigs of fresh thyme, 1 fresh garlic head, halved or scatter the loose garlic cloves, and 1 lemon, quartered if using, around it. Slowly pour 1 cup broth into the pan.
- Cover it with aluminum foil and place in the oven. Roast for 1 hour, lower the temp to 325°F (165°C) and roast for 3 more hours.
- After this time, increase the oven temperature to 400°F (220°C).
- Remove the foil (don’t throw it away) and roast the leg of lamb for another 15 minutes. Remove the pan from the oven, cover again with foil and leave for half an hour on a wire rack.
- Remove the leg of lamb and veggies from the roasting pan and reserve.
To make the gravy:
- Drain the broth with the pan juices from the pan onto a jar with a pouring tip or bowl.
- Melt 2 tablespoons butter in a saucepan and add 3 tablespoons all-purpose flour as you stir with a whisk. Mix for 1 minute while the mixture turns golden and cooks.
- Slowly add 1 cup broth and lamb juices to the butter and flour mixture in the saucepan over low heat while stirring constantly with a whisk. Stir for a minute or two more until all lumps are dissolved and the mixture has no pronounced flour flavor.
- To serve:Remove the lamb from the bone (it will be very soft and fork-tender) by pulling it apart with two forks or kitchen tongs. Transfer it to the serving platter with the garlic halves and veggies if you want to, and serve with the gravy.
Notes
Roasting time: All ovens are different, even if they look similar. The cooking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Herbs: If using dried thyme and rosemary, use 2 teaspoons each.
Boneless leg of lamb: I like in-bone lamb because it has more flavor, in my opinion, but it takes longer to roast. So boneless is an excellent alternative that roasts faster and is easier to carve.
Refrigerate: Store the container or bag in the refrigerator. Roasted lamb pieces can be safely refrigerated for 3-4 days.
Freezing: If you want to store them for an extended period, place them in an airtight container or freezer bag, ensuring they are well sealed. For best results, use a vacuum-sealing system to remove excess air. Label the container or bag with the date.
