SLOW ROAST LEG OF LAMB RECIPES

SLOW ROAST LEG OF LAMB RECIPE | ALLRECIPES

Slow Roast Leg of Lamb Recipe | Allrecipes image

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

Ingredients

3 carrots, coarsely chopped
1 head garlic, split but not peeled
1 (5 pound) leg of lamb
1?¼ cups red wine
1?¼ cups lamb stock
salt and freshly ground black pepper to taste

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

Slow Cooker Roasted Leg of Lamb Recipe | Allrecipes image

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

Ingredients

1 (3 pound) bone-in leg of lamb, or more to taste
½ cup red wine
1 lemon, juiced
2 tablespoons raw honey
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon fresh cracked pepper

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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1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
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10. 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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