Slow Roasted Leg of Lamb
Tender leg of lamb that gets plenty of time in the oven makes a classic festive dinner with deep flavor and juicy meat. This recipe for slow roasted leg of lamb…
Ingredienser
Instructions
Make small cuts in the leg of lamb with a sharp knife.
Insert garlic cloves and rosemary into the cuts.
Rub the leg of lamb with olive oil.
Sprinkle with salt and freshly ground pepper.
Wrap the leg of lamb tightly in aluminum foil.
Roast at 70 degrees for 12 hours or overnight.
Remove the leg of lamb from the foil and strain the juices.
Place the lamb back in the oven.
Increase the temperature to 225 degrees.
Roast for another 10 to 15 minutes, until the surface is golden.
Let the lamb rest before slicing.
Nutrition per serving
Energi ca. 1359 kcal
Protein 125.2 g
Fett 95.1 g
Karbohydrater 1.2 g
Fiber 0.4 g
Sukker 0.0 g
Salt 1.6 g
Tips & tricks
Save the juices that collect in the foil. They can be used as a sauce base and give much more flavor than plain water or stock alone.
Did you know?
Slow roasted leg of lamb becomes tender because low heat over a long time breaks down connective tissue without drying out the meat. Garlic and rosemary slowly infuse and give classic lamb flavor, while high heat at the end gives a golden surface and better roasted aroma.
