Description

This slow roast leg of lamb recipe yields a tender, flavorful roast perfect for a comforting family meal. The lamb is cooked slowly with garlic, onion, and rosemary, infused with savory beef broth, creating succulent meat that falls off the bone. Covered first to retain moisture and finished uncovered for a beautifully browned crust, this method ensures a perfectly cooked leg of lamb every time.

Ingredients

Scale

Meat and Vegetables

1 whole garlic head, unpeeled, cut in half horizontally
1 onion, peeled and quartered
2 rosemary sprigs
4.5 lb leg of lamb, bone-in (or shoulder)

Seasonings and Liquids

Salt and pepper, to taste
1.5 tbsp olive oil
3 cups beef broth
2 cups water

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Instructions

Preheat the Oven: Preheat your oven to 335°F to prepare for slow roasting the lamb.
Prepare Roasting Base: Place the halved garlic head, quartered onion, and rosemary sprigs in the bottom of a large roasting pan to infuse flavor during cooking.
Season the Lamb: Lay the leg of lamb on top of the garlic, onion, and rosemary. Generously season the entire leg with salt and pepper, then rub the seasonings in. Drizzle the olive oil evenly over the lamb to enhance browning.
Add Liquids: Pour the beef broth and water around the lamb in the roasting pan, ensuring the liquid stays around the meat to keep it moist.
Cover and Roast Slowly: Cover the roasting pan tightly with foil, allowing some steam to escape to prevent the meat from becoming soggy. Roast in the preheated oven for approximately 4 to 4.5 hours, depending on the size of your leg of lamb.
Uncover and Turn: Remove the roasting pan from the oven, carefully remove the foil, and turn the lamb over to ensure even cooking and browning.
Finish Roasting Uncovered: Return the pan to the oven uncovered and roast the lamb for an additional 45 minutes, allowing the exterior to develop a rich, golden crust.
Rest and Serve: Remove from the oven and spoon the pan juices over the lamb before serving to enhance the flavor and juiciness.

Notes

Do not leave the lamb uncovered during the initial slow roasting to prevent it from drying out.
Other herbs such as sage or thyme can be substituted for rosemary.
If you cannot find leg of lamb, a shoulder cut is a good alternative.
To store leftovers: Place the lamb along with some cooking liquid in an airtight glass container and refrigerate for up to 3 days.
To reheat: Warm leftovers gently in the microwave or oven with some of the cooking liquid to keep the lamb moist.
To freeze: Remove meat from the bone before placing in a freezer-safe bag. Freeze for up to 2 months for best quality.