Slow Roast Leg of Lamb
Description
If you're making a leg of lamb, try slow-roasting it in the oven. The cooking time will be 7 hours, but the wait is worth it - the meat will literally fall of the bone!
Ingredients
•
3 carrots, coarsely chopped
•
1 head garlic, split but not peeled
•
1 (5 pound) leg of lamb
•
1 1/4 cups red wine
•
1 1/4 cups lamb stock
•
salt and freshly ground black pepper to taste
Directions
1
Preheat the oven to 250 degrees F (120 degrees C).
2
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.
3
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.
4
Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
5
Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
6
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.