Slow Roast Leg of Lamb
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Description
If you're slow-roasting lamb, it comes out so tender you don't need a knife to cut it. And when I say slow, I mean slow - 7 hours. And I am roasting the leg of lamb in the oven, not in a slow cooker. Tastes great served with Dauphinoise potatoes or mashed potatoes and vegetables.
Ingredients
- 3 carrots, coarsely chopped
- 1 head garlic, split but not peeled
- 1 (5 pound) leg of lamb
- 1 ¼ cups red wine
- 1 ¼ cups lamb stock
- salt and freshly ground black pepper to taste
Directions
- 1. Preheat the oven to 250 degrees F (120 degrees C).
- 2. Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
- 3. Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
- 4. Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
- 5. Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
- 6. While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.
Nutrition Facts
serving: 6 servings
calories: 474.3 kcal
carbohydrates: 10.2 g
protein: 63.7 g
saturated fat: 4.8 g
cholesterol: 137.2 mg
sodium: 1589.6 mg
fiber: 0.6 g
sugar: 1.1 g
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