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Slow-Roasted Leg of Lamb

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PREP TIME
10 min
COOKING TIME
435 min
TOTAL TIME
445 min
SERVINGS
6 servings
Dinner
Slow-Roasted Leg of Lamb
Ingredients
  • 3 carrots, coarsely chopped
  • 1 head garlic, split but not peeled
  • 1 (5 pound) leg of lamb
  • 1 1/4 cups red wine
  • 1 1/4 cups lamb stock
  • salt and freshly ground black pepper to taste
Instructions
1
Preheat the oven to 250 degrees Fahrenheit, which is equivalent to 120 degrees Celsius.
2
Next, place the carrots and garlic in a suitable-sized roasting dish that can accommodate the leg of lamb. Position the lamb on top, followed by a generous amount of wine and lamb stock. Place the roasting dish over medium-low heat on the stovetop until the liquid comes to a boil.
3
Cover the roasting dish with aluminum foil, taking care not to burn your hands in the process, and carefully place it into the preheated oven.
4
Roast the lamb in the oven for an extended period of time, or until it reaches a temperature of 130 degrees Fahrenheit in the center, which corresponds to medium doneness and takes approximately 7 hours.
5
Remove the lamb from the oven.
6
Increase the oven temperature to 400 degrees Fahrenheit, a significant rise in heat. Transfer the lamb into a new roasting pan.
7
Roast the lamb without covering it with foil until its skin becomes crispy, taking around 15 to 20 minutes.
8
Allow the lamb to rest before slicing it into thin pieces.
9
Simultaneously, pour the juices from the first roasting pan into a saucepan. Bring these juices to a boil and then reduce their volume through simmering until they have thickened into a rich gravy, approximately 5 minutes. Season the gravy with salt and pepper to taste.