Slow Roast Leg of Lamb Recipe

Recipesfull introduces to you: Easter Recipes. (Slow Roast Leg of Lamb Recipe). 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.

Brief

Prep 10 mins

Cook: 7hrs15 mins

Total: 7hrs25 mins

Servings: 6

Yield: 6 servings

Slow Roast Leg of Lamb Recipe

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

Kimberly's Curried Deviled Eggs

Holidays and Events

Directions

Step 1

Preheat the oven to 250 degrees F (120 degrees C).

Step 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.

Step 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.

Step 4

Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.

Step 5

Roast lamb uncovered until skin is crispy 15 to 20 minutes. Let rest before slicing.

Step 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.

Nutritional Information

Slow Roast Leg of Lamb Recipe

Servings Per Recipe:6

Calories: 474.3

% Daily Value *

Protein: 63.7g 127%

Carbohydrates: 10.2g 3%

Dietary Fiber: 0.6g 2%

Sugars: 1.1g

Fat: 12.1g 19%

Saturated Fat: 4.8g 24%

Cholesterol: 137.2mg 46%

Vitamin A Iu: 2369.8IU 47%

Niacin Equivalents: 18.6mg 143%

Vitamin B6: 0.9mg 58%

Vitamin C: 3.7mg 6%

Folate: 3.5mcg 1%

Calcium: 38.7mg 4%

Iron: 3.9mg 22%

Magnesium: 51.2mg 18%

Potassium: 688.7mg 19%

Sodium: 1589.6mg 64%

Thiamin: 0.3mg 26%

Calories From Fat: 108.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.