Slow Roast Leg of Lamb
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
5 hrs
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Marinate time
12 hrs
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Total Time
5 hrs 15 mins
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Servings
8
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Calories
451 kcal
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Course
Main Course
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Cuisine
American
Slow Roast Leg of Lamb
Description
This recipe uses a boneless leg of lamb marinated overnight or longer in a mixture of fresh rosemary, parsley, onions, garlic, olive oil, white vinegar, and seasonings. The lamb is studded with garlic strips before being placed on a bed of onions and garlic and slow-roasted covered for several hours at 350°F. The slow roasting method ensures tender, easily shreddable meat while infusing it with the marinade's sharp and herby flavors.
After cooking, the lamb is taken out and juices combined with tomato paste, cornstarch, and water to make a smooth gravy. This dish suits a hearty meal with the lamb served sliced or shredded alongside the flavor-enriched gravy and the softened roasted onions.
The recipe suggests using either boneless or bone-in leg, or lamb shoulder as alternatives. Roasting time varies with size, so checking tenderness is key. Leftover lamb keeps well refrigerated for 3 to 4 days.
Ingredients
Marinade
- 2 medium onion white, diced
- 2 tablespoon rosemary fresh, chopped
- ¼ cup parsley fresh, chopped
- 3 cloves garlic minced
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ cup olive oil
- ½ cup white vinegar
Lamb
- 5 pound leg of lamb boneless
- 4 cloves garlic cut in long strips
- 2 medium onion quartered
- 3 cloves garlic smashed
- 1 cup chicken broth low sodium or no sodium added
- ¼ cup olive oil
- 1 cup water
Gravy
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Lamb
- Prepare the marinade by combining all of the marinade ingredients in a large ziploc bag.
- Poke holes in the leg of lamb and insert a piece of the garlic that's cut into long strips, in each hole. This step is optional, but it gives the lamb a more garlicky flavor.
- Place the leg of lamb in the ziploc bag, close it and toss it around so that the marinade goes all around the leg. Place the ziploc bag in the fridge and let it marinade overnight. I would recommend at least 12 hours to 2 or 3 days.
- The next day, preheat your oven to 350℉.
- Place the quartered onions and smashed garlic in a large metal roasting pan then place the leg of lamb on top of the onions, fat side up. Discard the rest of the marinade. Add the chicken broth to the pan, the olive oil, drizzling some over the lamb, and the water.
- Cover the pan with aluminum foil and place the roasting pan in the oven. Roast the leg of lamb covered for 4 hours. Remove the aluminum foil from the pan and using a ladle, spoon some of the pan juices over the lamb. Place the pan (uncovered) back in the oven and roast for an additional hour or until well browned.
- Remove the lamb from the pan onto a platter.
Gravy
- Skim some of the fat from the pan drippings using a large spoon.
- Place the pan on the stove over medium-high heat. Add the tomato paste when the liquid starts to bubble. In a little bowl whisk together the cornstarch with the water, then add it to the pan. Whisk everything together. There should be at least a couple cups of liquid in the pan, but if most of your liquid has evaporated, add more chicken broth or water. I only added 1 tbsp of cornstarch because I wanted a thinner gravy, but feel free to add more until you reach the desired consistency. Cook for a few minutes, until the gravy thickens a bit.
- Strain all the liquid into a bowl, then press all the liquid out of the onion and garlic using a spatula, for additional flavor.
- To serve, use two forks or tongs to tear or shred the meat and serve with the gravy over mashed potatoes or with roasted vegetables.
Notes
- The leg of lamb can be boneless as specified or bone-in, and lamb shoulder works as a substitute.
- Roasting times depend on the weight; adjust accordingly to ensure tenderness.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 451kcal | 23% |
| Carbohydrates | 8g | 3% |
| Protein | 38g | 76% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 114mg | 38% |
| Sodium | 432mg | 18% |
| Potassium | 675mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 43mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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