SLOW ROAST LEG OF LAMB RECIPE | ALLRECIPES
If you're slow-roasting lamb, it comes out so tender you don't 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.
Provided by cornishbird
Categories Meat and Poultry Lamb Leg
Total Time 7 hours 25 minutes
Prep Time 10 minutes
Cook Time 7 hours 15 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- 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.
- 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.
- Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
- Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
- 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.
Nutrition Facts : Calories 474.3 calories, CarbohydrateContent 10.2 g, CholesterolContent 137.2 mg, FatContent 12.1 g, FiberContent 0.6 g, ProteinContent 63.7 g, SaturatedFatContent 4.8 g, SodiumContent 1589.6 mg, SugarContent 1.1 g
SLOW COOKER ROASTED LEG OF LAMB RECIPE | ALLRECIPES
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Lamb Leg
Total Time 7 hours 25 minutes
Prep Time 10 minutes
Cook Time 5 hours 0 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, CarbohydrateContent 10.5 g, CholesterolContent 100.3 mg, FatContent 14 g, FiberContent 1.3 g, ProteinContent 25.6 g, SaturatedFatContent 6.8 g, SodiumContent 464.5 mg, SugarContent 5.9 g
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SLOW COOKER ROASTED LEG OF LAMB RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.3
Total Time 7 hours 25 minutes
Category Meat and Poultry, Lamb, Leg
Calories 284.9 calories per serving
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
SLOW-ROASTED LEG OF LAMB | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 255 minutes
Calories 846 calories per serving
Preheat the oven to 160°C/fan 140°C/gas mark 3. Rub the oil over the meat and make incisions in the lamb with a sharp knife. Divide the rosemary leaves and a quarter of the sliced garlic between the holes and push in firmly.
Put the lamb in a large roasting tin and tip in the remaining garlic and the red onions, butternut squash, carrots, celery and leeks. Make up 200ml stock using the stock cube and pour into the tin. Add the tomatoes, then stir the vegetables until coated. Cover the tin tightly with foil. Roast for 4 hours until the lamb is falling off the bone, the vegetables are tender and the sauce is thick.
Remove the lamb from the tin and rest, covered with foil, for about 10 minutes. Slice and serve with the vegetables and sauce.
BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 307 calories per serving
- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
- Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
- Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
- Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
- Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
- Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
- Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
- Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
- When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
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