Slow Roast Leg of Lamb
Slow Roast Leg of Lamb
Leg of lamb, slow roasted to perfection is surely the ultimate indulgence when it comes to a traditional South African family dinner. This is undoubtedly the best way to cook a leg of lamb! The lamb is seasoned with garlic, rosemary, and freshly ground pepper, then roasted low and slow in the oven rewarding you with a tender roasted lamb leg where no carving knife is needed as the meat literally pulls right off the bone. Served with crispy roast potatoes and juicy carrots its absolutely perfect for any special occasion! Ingredients Needed for Slow Roast Leg of LambLamb – This recipe is for a 2.5kg to 3kg bone-in leg of lamb and includes olive oil, garlic, salt and freshly ground black pepper to make a dry rub. Herbs & Spices – Fresh Rosemary and Garlic is used during the roasting process as well as a steak and chops seasoning and freshly ground black pepper together with soy sauce and a bit of sugar to brown the meat. N.B. Do not add extra salt if you are using a seasoning.Olive Oil – For searing the lamb.Vegetables – Onions and Carrots. I generally use onions and carrots as they add a really nice flavour to the gravy.Liquids – Water and orange juice. Water for moisture retention and orange juice for a delicious citrusy flavour during the slow-roasting period.
Ingredients
- 1 2.5-3Kg Leg of Lamb Bone in
- 10 -12 Garlic Cloves Peeled and Sliced in Half
- 3 Tbles Olive Oil
- Steak and Chops Seasoning To Taste
- Freshly Ground Black Pepper To Taste
- 1/4 Cup Soy Sauce
- 2 Tsps Sugar
- 3 Large Onions Thickly Sliced
- 4 Large Carrots Sliced into 3 Equal Pieces
- 1/2 Cup Water
- 1/2 Cup Orange Juice
For the Pan Gravy
- 1 Tbles Cornflour
- 1 Tbles Water
Instructions
- Preheat oven to 150°C
- Make slits in the skin of the lamb and insert the garlic cloves halves.
- Rub the leg with the olive oil, then liberally season with the steak and chops spice, black pepper and soy sauce.
- In a large heavy-bottomed pot add the sugar and allow it to caramelise. Add the lamb roast and sear the lamb uncovered on the stove top until golden brown on both sides.
- Remove the leg of lamb from the pot and transfer to a oven tray.
- Add a bit more oil to the pot and swirl the onions and the carrots in the pot making sure that you get all the brown bits by adding about half a cup of water. Season if needed and add the orange juice. Mix well and spoon everything over the roast.
- Cover the tray loosely with foil and bake at 150°C for 4-5 hours.
For Pan Gravy
- Once the lamb is done, remove from the oven and make a gravy with the pan juices.
- Pour the pan juices into a small saucepan to a boil. Mix the corn flour with the water and add to the pan juices stirring continuously until you have the desired thickness and serve alongside roasted leg of lamb.
- Serve with crispy roast potatoes and a savoury rice.
Tried this recipe?Let us know how it was!
