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5 from 3 votes

Slow Roasted Leg of Lamb

This leg of lamb is so full of flavor and cooked perfectly tender
Prep Time15 minutes
Cook Time3 hours
Course: Main Course
Keyword: holiday recipes, lamb recipes, roast lamb, slow roasted lamb

Ingredients

  • 1.5 kg leg of lamb
  • 1 tbsp dijon mustard
  • 2 tsp fresh thyme leaves
  • 5 large cloves garlic 2 minced and 3 chopped into 4 pieces each
  • 3 sprigs rosemary
  • 12 cloves
  • 1 cup vegetable stock
  • 1/2 tsp salt
  • 1/2 tsp pepper

Gravy

  • 1 tbsp butter
  • 1 tbsp cake wheat flour or all purpose flour
  • pan drippings

Instructions

  • Preheat oven to 180 degrees Celsius
  • Bring lamb to room temperature. Pat lamb dry with paper towels.
  • In a small bowl, combine the thyme, mustard, minced garlic, salt and pepper. Set aside
  • Use a sharp knife and make deep indents in the lamb. About 6 on each side
  • Stuff a piece of garlic, a small piece of rosemary and a clove in each indent
  • Rub the marinade all over the lamb
  • Place some foil in a roasting pan. Place the lamb inside, fatty side up and pour the stock into the pan. Cover with a piece of foil and cook in the oven for 2 hours
  • After 2 hours remove the foil and flip the lamb over. Cook for another 1 hour or until cooked to your liking

Gravy

  • Once the lamb is cooked remove the lamb from the pan and place on a platter or cutting board
  • Heat a tablespoon of butter in a pan. Add 1 tablespoon flour and whisk for about a minute. Add the liquid from the roasting pan and a half cup of water. Whisk until it thickens
  • Strain and set aside until serving

Notes

  1. If you are cooking a bigger leg of lamb you will need to increase the cooking time. I would suggest at least 30 minutes extra per 500g
  2. You can marinate your lamb the night before and cook the next day
  3. I didn't add a lot of salt to the marinade because the stock also had salt. You can increase the salt if you wish