Lamb Recipes

Rosemary and Garlic Lamb Leg

Name: Rosemary and Garlic Lamb Leg
Prep time: 15 min
Cook time: 20 d 19 h 15 min
Total time: 20 d 19 h 30 min
Yield: 8 servings
Ingredients: 8 all-purpose potatoes, peeled and cut into thick wedges; 2 onions, peeled and cut into thick wedges; 1 tbsp olive oil; ½ tsp sea salt flakes; ¼ tsp cracked black pepper; 2 ½ kg (51/2 lb) bone-in leg of lamb (can be substituted with lamb shoulder, see note 1); 2 tbsp sea salt flakes, plus extra to season (see note 2); 1 tsp cracked black pepper; 2 tbsp finely chopped garlic; 2 rosemary sprigs, leaves picked, finely chopped; 1 tbsp dried oregano; ⅓ cup (80 ml) extra-virgin olive oil; 2 cups (500 ml) chicken stock; Juice of 1 large lemon, plus extra lemon wedges to serve; ¼ cup (60 ml) white wine (optional)

8 servings

порції

15 minutes

активний час

55 years 7 months 20 day

загальний час

Почати готувати

Інгредієнти

8 all-purpose potatoes, peeled and cut into thick wedges

2 onions, peeled and cut into thick wedges

1 tbsp olive oil

½ tsp sea salt flakes

¼ tsp cracked black pepper

2 ½ kg (51/2 lb) bone-in leg of lamb (can be substituted with lamb shoulder, see note 1)

2 tbsp sea salt flakes, plus extra to season (see note 2)

1 tsp cracked black pepper

2 tbsp finely chopped garlic

2 rosemary sprigs, leaves picked, finely chopped

1 tbsp dried oregano

⅓ cup (80 ml) extra-virgin olive oil

2 cups (500 ml) chicken stock

Juice of 1 large lemon, plus extra lemon wedges to serve

¼ cup (60 ml) white wine (optional)

Напрямки

Preheat the oven to 170°C (350°F) (150°C/300°F fan-forced).

Place the potatoes and onion in the base of a large baking dish or roasting pan. Add the olive oil, salt and pepper. Toss to coat.

Place the lamb directly on top of the potatoes and onion. Sprinkle it with sea salt flakes and black pepper, then add the garlic, rosemary, oregano and olive oil. Use your hands to massage the marinade all over the lamb. It’s okay if some of it drips over the sides and onto the potatoes.

Pour the chicken stock, lemon juice and white wine (if using) into the dish around the lamb. Do not pour it directly on the lamb as it will wash the marinade off.

Cover with a lid – or baking (parchment) paper followed by a double layer of foil – and roast for 4½ hours. After this time, check that the lamb can easily be pulled apart with two forks. Be careful removing it from the oven as lots of juices will have pooled in the base of the pan. If the lamb isn’t yet tender, cover and continue cooking in 30-minute intervals until fork-tender.

To finish the lamb, turn the heat up to 240°C (475°F) (220°C/425°F fan-forced). Baste the lamb with the pan juices and return the lamb and potatoes to the oven, uncovered, for 20 minutes, or until the lamb is golden brown. The juices in the base of the pan will keep the lamb moist. If you have found that most of the juices have been absorbed, add ½ cup (125 ml) of water.

Rest the lamb for at least 10 minutes before serving, covered loosely with foil. Serve with the potatoes and pan juices.

Hint

If you would like to brown the potatoes, remove the lamb from the baking dish, ladle out the juices (do not throw them away – use them to drizzle over the lamb or see the leftover instructions below) and set the lamb aside, partially covered with foil (the lamb will stay warm for up to an hour). Return the potatoes to the oven for an additional 20 minutes or until they are browned and caramelised to your liking.

Харчування

Розмір порції

one pan

Калорії

674

Загальний жир

28.7 g

Насичений жир

7.8 g

Ненасичений жир

Трансжир

0 g

Холестерин

205.3 mg

Натрій

2205.3 mg

Загальні вуглеводи

33.1 g

Харчові волокна

4.8 g

Загальна кількість цукру

5.2 g

Білок

68.1 g