Slow roasted leg of lamb with garlic and herbs - always delicious
Stab the leg of lamb to make small slits and push in the sliced garlic cloves with your finger - I tend to do about 15-20 slits at varying depths depending on the thickness of the meat. (I've also found this task much easier to do if you leave the lamb in its plastic wrapper and stab straight through it!)
Make the marinade/rub with the remaining ingredients - don't overdo the salt. Unwrap the lamb and coat the entire leg, rubbing the mixture into to any slits that you have made and any other crevices you can find! Roll the lamb in parchment paper and then 2-3 large sheets of foil. The idea is that as little of the juices escape during the cooking process as possible so try to seal the lamb in the best you can.
Let the lamb marinate for at least 3 hours (or overnight if you can) and then place in a deep roasting dish in the oven at 180degC(fan) for 45 minutes. Reduce the oven temp to 125degC(fan) and continue to cook for another 4 hours or so. Carefully turn the lamb over halfway through the cooking process.
After 5 hours, I stab the bottom of the foil to let all the juices out into the roasting dish so I can make some gorgeous gravy while the meat rests for a while. The meat will stay very hot while still wrapped so you can leave it for 30 mins or more before 'carving'. The meat will fall apart and fall off the bone anyway so I just serve it in ripped off chunks.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 10 | ||
Calories from Fat: 3 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.8mg | 0 % | |
Potassium 49mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 1.5g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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