Slow Roasted Leg of Lamb

• servings: 6 servings
• active time: 20 minutes
• total time: 4 hours 32 minutes

Ingredients

1 ½ (3.3 lbs) lamb leg, bone in

sea salt and black pepper, to season

30 cloves garlic, peeled

2 red onions, quartered

8 sprigs rosemary

4 sprigs thyme

3 fresh bay leaves

750ml (3 cups) beef stock

Directions

Preheat the oven to 150°C fan forced (300°F).

Season the lamb with salt on all sides. Place the garlic in the base of a large heavy-based roasting pan, then top with the lamb.

Place the onions, rosemary, thyme and bay leaves in around the lamb, season with some black pepper, then pour over the stock.

Place a piece of baking paper over the top of the lamb, then cover the pan tightly with foil.

Roast the lamb for 4 hours.

Increase the oven temperature to 200°C fan forced (390°F).

Remove the foil from the pan and roast for a further 20 minutes, until the lamb skin begins to brown and crispen. Transfer the lamb to a serving dish and keep warm.

Remove all the hard herbs from the pan, then transfer the pan sauce, with the garlic and onions, to a jug and allow the fat to settle to the top.

Skim off the fat, then puree with a stick (immersion) blender until smooth.

Pour the sauce over the lamb and pull the meat apart from the bone with carving forks to serve.

Nutrition

• Serving Size: 4-6