Slow Roast Leg of Lamb

If youre slow-roasting lamb, it comes out so tender you dont need a knife to cut it. And when I say slow, I mean slow - 7 hours. And I am roasting the leg of lamb in the oven, not in a slow cooker. Tastes great served with Dauphinoise potatoes or mashed potatoes and vegetables.

Slow Roast Leg Of Lamb Ingredients

• 3 carrots, coarsely chopped

• 1 head garlic, split but not peeled

• 1 (5 pound) leg of lamb

• 1? cups red wine

• 1? cups lamb stock

• salt and freshly ground black pepper to taste

How to Make Slow Roast Leg Of Lamb

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

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

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

6. 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.

Slow Roast Leg Of Lamb Nutritions

• Calories: 474.3 calories

• Carbohydrate: 10.2 g

• Cholesterol: 137.2 mg

• Fat: 12.1 g

• Fiber: 0.6 g

• Protein: 63.7 g

• SaturatedFat: 4.8 g

• ServingSize:

• Sodium: 1589.6 mg

• Sugar: 1.1 g

• TransFat:

• UnsaturatedFat:

Slow Roast Leg Of Lamb Reviews

• I followed the recipe exactly. After about 5 hours I got nervous and took it out to see how far along it was with cooking. It was completely cooked, dry and floating in red wine. I had guests coming so drained off all the liquid - and tried to brown the top under the griller. It was not good at all.

• I only had 2 pounds of lamb so I adjusted the cooking time. The slow cooking in the oven made the meat so tender that it just melted in your mouth. Baking it uncovered at 400 degrees made the skin crispy with great texture. It was my first time to cook lamb. I will definitely use this recipe again. Its a favorite.

• STOP This recipe is jacked up I cooked a 5.5lb leg of lamb following this recipe exactly and, based on other reviews, decided to check the internal temp at five hours instead of the directed seven. The temp was 201 degrees A beautiful cut of meat completely ruined by these poor instructions. Cooks beware...bad instructions