Slow Cooked Leg of Lamb
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
6 -8 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
British
Slow Cooked Leg of Lamb
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This Slow Cooked Leg of Lamb is roasted until it is melt-in-the-mouth tender and falling off the bone. Probably the easiest leg of lamb recipe you will ever make – after some initial prep you sit back and let your oven do the work. This crowd-pleasing roast is perfect for feeding a crowd - why not serve it with Yorkshire pudding wraps as an alternative Christmas lunch?
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Ingredients
For the roast lamb
- 2.2 kg leg of lamb bone-in, 4 1/2 lbs
- 2 tbsp olive oil
- salt freshly ground
- black pepper freshly ground
- 4 rosemary separated into small pieces, sprigs
- 4 garlic cloves sliced
- 500 ml chicken stock hot, 2 cups
- 250 ml red wine white wine can also be used, 1 cup
- 8 carrot halved
- 4 celery sticks roughly chopped
- 2 red onion roughly chopped
Gravy
- 250 ml chicken stock if needed, 1 cup, hot
- 2 tsp cornflour (cornstarch) diluted in 2 tbsp cold water
Roast potatoes
- 12 potato new
- 2 tbsp olive oil
- 2 tsp mixed dried herbs
- 1 tsp garlic granules
- salt freshly ground
- black pepper freshly ground
Yorkshire pudding wraps
- vegetable shortening , such as Trex, as needed
- 250 g all-purpose flour plain, 9 oz
- 2 egg large, lightly beaten
- 400 ml whole milk 14 fl oz
- 1 tsp salt
Instructions
- Preheat the oven to 160C (Fan 140C). Set the rack to the lowest part of the oven, removing any racks above it.
- Rub the lamb with the olive oil and season generously with salt and pepper. Make a few incisions in the skin with a sharp knife and insert the garlic cloves and rosemary.
- Add the chopped vegetables to your roasting tin and pour in the wine and stock.
- Cover with a lid or tightly with foil and cook for 3 ½ hours. Uncover and cook for another 30 minutes or until the skin is nicely coloured.
- Transfer the lamb to a warm platter and tent with foil while you prepare the gravy and Yorkshire pudding wraps.
Gravy
- Strain the pan juices into a pot and reserve the carrots to serve with the roast.Discard the rest of the vegetables.
- Top up with extra stock if needed. Stir in the cornflour and bring to a simmer on the stove. Reduce the heat and cook 10-15 minutes or until reduced.
- Transfer to a jug and place in the fridge or freezer. Skim any fat that rises to the top then strain again before transferring to a gravy boat. Serve warm.
Easiest Roast Potatoes
- Incrase the oven temperature to 220C/430F. Pierce the potatoes a few times with a sharp knife, place in a bowl and microwave for 8 minutes.
- Add the olive oil to a roasting pan then throw in the potatoes. Season with salt and pepper and scatter with the herbs and garlic granules. Shake the pan so the potatoes are coated.
- Roast in the middle of the oven for 15-20 minutes or until fork tender.
Yorkshire Pudding Wraps
- Put the milk in a bowl, add the eggs and beat together briefly to combine.
- Sift flour and salt over the bowl then use a balloon whisk to combine the flour into the liquid ingredients. Start the centre of the bowl and slowly increase your motion outwards until you have a thin batter (like crepe batter). Cover the bowl and leave for an hour at room temperature or up to three hours in the fridge.
- Preheat the oven to as hot as it will go. Add vegetable shortening to a small cast iron skillet and place in the oven for 5 minutes to heat up.
- Working quickly and carefully because the pan will be SUPER HOT, pour enough batter to cover the base of the pan. It should sizzle when it hits the hot skillet!
- Return to the oven and cook for 8-12 minutes or until the wrap is golden and slightly puffed up. You can reduce the oven temperature slightly (should be at least 220C/430F).
- Repeat until you have used all the batter, adding more oil/shortening each time and allowing it to get hot before cooking the next wrap. You should have enough batter for 6-8 wraps or up to 20 large Yorkshire puddings.
Serve
- To assemble the Yorkshire pudding wrap, carve your lamb. Add a little gravy over your wrap and top with the meat, reserved vegetables, potatoes and more gravy. Wrap tightly and ENJOY!
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
1047mg
(44%)
Potassium
1048mg
(22%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
13717IU
(274%)
Vitamin C
31mg
(34%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 1047mg | 44% |
| Potassium | 1048mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 13717IU | 274% |
| Vitamin C | 31mg | 34% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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