Ultra Tender Slow Roast Leg of Lamb
This foolproof Slow Roast Leg of Lamb cooks until fall apart tender in a garlic rosemary broth. With minimal hands on time, it yields incredibly juicy meat and a rich, flavorful gravy. The perfect stress free centerpiece for holidays and Sunday dinners.
Ingredients
For the Lamb:
- 1 4.5 lb / 2.25 kg bone in leg of lamb
- Kosher salt and black pepper
- 1 ½ tbsp olive oil
- 1 whole head garlic halved horizontally
- 1 yellow onion quartered
- 2-4 sprigs fresh rosemary
- 3 cups low sodium beef broth
- 2 cups water
For the Gravy:
- 4 tbsp all purpose flour
- 1 cup water plus more as needed
- Salt and pepper to taste
Instructions
- Preheat oven to 335°F (170°C) standard or 300°F (150°C) fan.
- Place garlic, onion, and rosemary in a roasting pan. Season lamb all over with salt and pepper. Place on top of aromatics.
- Drizzle lamb with oil. Pour broth and 2 cups water around lamb (not over). Cover pan tightly with foil.
- Roast for 4.5 hours. Remove foil, turn lamb. Check tenderness with a fork. If not tender, cover and return to oven.
- When tender, return uncovered pan to oven for 30-45 mins to brown.
- Transfer lamb to platter, tent with foil, and rest for 20-30 mins.
- For Gravy: Skim fat from pan juices. Place pan on stove over medium high heat. Whisk in flour; cook 2-3 mins. Gradually whisk in 1 cup water until thickened. Season. Strain if desired.
- Pull meat apart with tongs and serve with gravy.
Notes
- Crucial: Lamb leg should be cooked either quickly to medium rare or slowly until fall apart. This slow method ensures tender, juicy meat.
- Don't Peek: Keep the foil sealed during the initial roast for best results.
- Gravy: If gravy becomes too thick, whisk in additional water. If lumpy, straining will fix it.