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Slow Roast Leg of Lamb

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Slow Roast Leg of Lamb



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
  • Methods :

  • 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.
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