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Slow Roasted Leg of Lamb
- 1, 5-6 pound, bone-in lamb leg roast
- 10 cloves garlic, sliced in half
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1/2 teaspoon pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
- 1/2 cup lemon juice
- 1 cup white wine
- 1 cup chicken broth
- Preheat oven to 450 F.
- Make 20 slits in the skin of the lamb roast and insert garlic clove halves. Rub the leg with the olive oil, then liberally season with salt and pepper.
- Place the roast in a large, heavy-bottomed pot with a lid and bake uncovered at 450 F for 30 minutes, right-side up.
- Add onion, thyme, rosemary, oregano, bay leaves, lemon juice, wine, and broth, cover, and bake at 350 F for 3 hours. Check toward the end to make sure that the liquids haven't all dried up. If it has, add more broth as needed.
- Remove cover, bake for additional 30 minutes at 350 F, or until top is browned. If liquid is dried, add more broth.
- Serve with additional lemons, skim liquids for the sauce (skimming off fat) and season to taste with additional salt, pepper, and lemon juice.
This leg of lamb is slow roasted with classic Greek flavors of oregano, rosemary, lemon juice, white wine, and plenty of garlic, resulting in a perfectly-cooked tender lamb that is perfect for any special occasion!