Perfect Slow-Roasted Leg Lamb (Printable Format)
Garlic, rosemary, and red wine elevate this melt-in-your-mouth slow-roasted leg of lamb.
# Needed Ingredients:
→ Lamb and Aromatics
01 -
4 to 5 pounds leg of lamb, bone-in or boneless, trimmed of excess fat
02 -
6 to 8 cloves garlic, thinly sliced or minced
03 -
3 to 4 sprigs fresh rosemary, finely chopped
04 -
A few sprigs fresh thyme
→ Seasonings and Fats
05 -
3 tablespoons extra virgin olive oil
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Pan Jus
08 -
1 cup dry red wine, such as Merlot or Cabernet Sauvignon
09 -
1 cup beef or lamb stock
10 -
2 tablespoons unsalted butter (optional, for finishing the jus)
# Preparation Steps:
01 -
Remove the leg of lamb from refrigeration 30 minutes before roasting, allowing it to reach room temperature.
02 -
In a mixing bowl, combine sliced garlic, finely chopped rosemary, extra virgin olive oil, salt, and black pepper, blending into a fragrant paste.
03 -
Using a sharp knife, make shallow incisions over the surface of the lamb to help the garlic-rosemary mixture penetrate. Thoroughly massage the seasoning paste all over the lamb, working it into the cuts.
04 -
Place sprigs of thyme below and surrounding the lamb in a roasting pan. Set the lamb on a roasting rack fitted into the pan.
05 -
Preheat the oven to 275°F for a slow and even roast.
06 -
Insert a meat thermometer into the thickest portion of the lamb, avoiding the bone. Roast in the preheated oven for 3 to 3.5 hours, or until the internal temperature reaches 135°F for medium-rare.
07 -
Remove the lamb from the oven, tent loosely with aluminum foil, and allow to rest for 20 to 30 minutes so the juices redistribute evenly.
08 -
Pour off excess fat from the roasting pan, retaining browned bits. Place the pan over medium heat. Add red wine and beef or lamb stock, using a wooden spoon to deglaze and loosen the fond. Simmer until liquid is reduced by half.
09 -
Whisk in unsalted butter for added richness. Adjust seasoning with salt and pepper as needed.
10 -
Carve the lamb against the grain into thick slices. Accompany with red wine jus drizzled over the meat or offered alongside.
# Supplementary Details:
01 -
Allowing the lamb to rest covered after roasting helps to keep it succulent and easier to carve.