Slow Roasted Lamb Leg (Boneless)
This slow roasted lamb leg is an amazing meal for celebrations!! It's time consuming to roast but lamb meat will fall off the bone when you're done!! This way of cooking lamb makes the meat so tender and flavorful!!
Servings 8 servings
Calories 347kcal
Equipment
- Roast Pan or Deep Baking Pan
Ingredients
For the Lamb
- 1 boneless lamb leg about 4.5-5 lbs
- 2 onions
- 1 cup carrots
- 5 rosemary twigs split, some for flavor and some for garnish
- 0.5 cup fresh mint
- 2 garlic heads
- 1 tbsp black pepper
- ⅓ cup olive oil extra virgin
- 2 lemons
- 2 tbsps coarse sea salt
- 2 cups beef stock or broth
- 2 cups water
For the Gravy
- 3 tbsps all purpose flour
- 4 tbsps lamb skimmings remove from the roast pan once lamb is done cooking
- 1 cup water
- salt / pepper to taste
Instructions
Roasting the Lamb Instructions
- Lamb needs to be at least 1 hr in room temperature. I usually thaw overnight in the refrigerator then let come to room temperature for 1 hr. Remove any packaging like net or wraps.
- Squeeze 1 to 1.5 lemons and use their juice to cover the lamb surface on both side. Place the lamb in a regular pan beforehand so the lemon juice doesn't drip everywhere.
- Chop the onions and the carrots, they can be in rough shapes as they will cook for a very long time. Then peel and press the garlic. If you can buy already peeled garlic for this dish, it helps save time.
- Place the onions and the carrots in the roast pan. Then coat the lamb on all sides with pressed garlic, coarse sea salt and black pepper. It's almost as a dry rub. I usually apply the garlic first then the salt and pepper but you can combine them.
- Place lamb over the vegetables in the roast pan. Roughly chop rosemary leaves and mint leaves and apply them over the lamb surface. Their oils and smells will penetrate the skin and the lamb will smell amazing. Finally pour olive oil over the lamb slowly. Add broth and water to the side of the pan not directly over the lamb.
- Broil for about 10 minutes at 450 Fahrenheit then switch to bake at 325 degrees Fahrenheit. I usually let bake the first half an hour uncovered but then add aluminum foil as a tent over the pan.
- At about 4 hrs mark, I check that the meat is getting done with a 2 pronged grilling fork. Remove the foil and continue baking without it for another 30 minutes. Then turn the broil back on to give it that crisp exterior look.
- Remove pan from oven carefully. Cover and let rest for 30 minutes before cutting while you prepare the gravy and other side dishes.
Lamb Gravy
- Once lamb is done roasting, let rest covered. If there's any remaining liquid around the lamb it will look like broth with a layer of fat on top. You can remove the fat with a large serving spoon. Then use the remaining liquid to top of the lamb when serving as well as for the gravy. If you like strong flavors use more broth in your gravy and less water, however if you want the flavor mild just couple of tbsps will do.
- Add flour on a saucepan, use a wooden spoon to mix so it doesn't burn. Keep heat in medium. As soon as you feel the flour becoming aromatic and start to change color, add lamb broth. I usually add about 4 tbsps.
- Then add 1 cup of hot water and let the gravy thicken by mixing continuously. Check for salt and pepper and add to taste. Serve right away!
Notes
- The video shows only few seconds of cutting into the roast!! It's just magnificent! Hopefully soon I'll be able to film the whole recipe to share with you:).
- You can also add wine to gravy for an enhanced flavor as well as some herbs like rosemary.
Nutrition
Calories: 347kcal | Carbohydrates: 9g | Protein: 39g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 1991mg | Potassium: 786mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2805IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 4mg