The slow roast leg of lamb recipe is pretty easy recipe to make, a quick method and takes not much of your time and when cooking is
In every family, the slow roast leg of lamb recipe is quite a common recipe that can be cooked on any day when you are prepared to not give plenty of time. The slow cooking process itself makes this dish verytasty, flavorful and a fantastic in taste when you really want to enjoy eatingthis with your family.
This way you present the same effortless slow roast leg of lamb recipe with a variation so your family always have great appetite to finish the dinner.
slow roast leg of lamb recipe
- Course Dinner, Main Course
- Cuisine American, Western
- Keyword slow roast leg of lamb recipe
Every family likes to have roast and slow roast leg of lamb recipe is something that is incredible made and good to eat together. There is nothing like this slow roast leg of lamb recipe that really can compare to any dishes that you have eaten or wanting to have a delicious at taste.
- 8 cloves of minced garlic
- 1 1/2 tablespoon of salt flakes
- 2 sprigs of chopped rosemary
- Olive oil
- 4 lbs or 1 3/4 kilograms of leg of lamb
- 2 sprigs of thyme leaves
- 2 lb or 1 kilogram of potatoes
- 4 oz or 100 grams of butter
- 1 oz or 30 gram of grated parmesan
- Kosher salt
- Black pepper
Preheat your oven to 160 degrees centigrade/ fan to 140 C and gas 3.
Rinse the leg of lamb then use a kitchen towel to wash them gently making sure there are no moistures remain on the leg of lamb. Cover and set it aside.
Take a small bowl and add minced garlic with 1 teaspoon of salt. In the same bowl add the thyme, rosemary and olive oil and mash the garlic and other ingredients so it forms a nice paste. Add extra olive oil, if needed.
Take the garlic mixture and rub in on all sides of the leg of lamb and if you discover spaces in the leg of lamb pierce the garlic mixture deeply inside of it. Transfer the leg of lamb to a deep sided roasting tin.
Add 250 ml of water to the tin and baste the leg of lamb with the water. Use a foil paper to cover leg of lamb properly. Roast the leg of lamb for next 3 to 3 hours and 30 minutes until it is roasted nicely.
Once the meat is done cut the potatoes and cook in boiling salted water. When the potatoes are cooked properly peels off and mash with the parmesan and butter. Sprinkle some salt and black pepper.
Using a knife carve the meat into chunk pieces and top with the potatoes and pour the pan juice over the meat. Serve it hot!