Slow Roast Leg of Lamb
Tender fall off the bone delicious slow roast leg of lamb is a simple recipe everyone will enjoy.
Servings: 6
Calories:
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.