Fork tender and delicious Leg of Lamb is juicy perfection. Simple and easy this style roasting is tasty and good to the last bite. This is an excellent selection on any occasion especially during the holidays season. Full of flavor, textures recipe is excellent for sharing or your weekly food prep. The wonderful smells that start to float through the air during the long slow roast will be an invitation to a well prepared meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously Leg of Lamb. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent gravy and juicy meat make this is a must try. Thanks for visiting and see you again soon.
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Preheat the oven to 425°F. Clean and rinse then pat the lamb dry with paper towels. Place the sliced onions, garlic cloves and rosemary in the roasting pan. Level the vegetables. Then place the lamb on top of vegetables. Sprinkle, rub salt & pepper all over the meat.
Add beef broth & water in the roasting pan. Cover the pan with aluminum foil and place in the oven. Turn down the oven to 325°F. Cook for 4 hours & 15 minutes.
Then, remove aluminum foil and cook uncovered for another 45 minutes.
Remove the roasting pan and place lamb on a serving tray/plate. Cover with saran wrap (prevent drying out the meat). Place roasting pan on the cooktop or transfer the liquid to a sauce pan. Turn up the heat to medium-high. In a small bowl, add cornstarch and cold water; whisk. Add mixture to the pan and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove juice from the vegetables.
Serve & enjoy!
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Slow Roast Leg of Lamb
Equipment
- Roasting Pan
Ingredients
- 4-5 lbs leg of lamb
- 4 cups unsalted or low-sodium beef broth/stock
- 1 cup water
- 2 tbsp extra virgin olive oil
- 2 tsp salt
- 1 tsp black pepper
- 3 sprigs rosemary
- 1 onion sliced
- 1 garlic head
Cornstarch Mixture
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Preheat the oven to 425°F. Clean and rinse then pat the lamb dry with paper towels.
- Place the sliced onions, garlic cloves and rosemary in the roasting pan. Level the vegetables. Then place the lamb on top of vegetables. Sprinkle, rub salt & pepper all over the meat. Add beef broth & water in the roasting pan. Cover the pan with aluminum foil and place in the oven.
- Turn down the oven to 325°F. Cook for 4 hours & 15 minutes. Then, remove aluminum foil and cook uncovered for another 45 minutes.
- Remove the roasting pan and place lamb on a serving tray/plate. Cover with saran wrap (prevent drying out the meat).
- Place roasting pan on the cooktop or transfer the liquid to a sauce pan. Turn up the heat to medium-high.
- In a small bowl, add cornstarch and cold water; whisk. Add mixture to the pan and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove juice from the vegetables.
Serve & enjoy!
Video
Main Entree
Low Carbs
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