Nothing beats tucking into a joint of lamb, full of flavour that just falls straight off the bone. Be sure to buy top quality, well hung meat from your local butchers for optimum flavour and texture. The beauty of slow roasting any joint of meat is that you can just pop it in the oven, get on with your day, and let it fill your home with wonderful aromas. This one’s no exception.
Slow Roast Leg of Lamb
A flavourful and tender slow-roasted leg of lamb that falls off the bone. Perfect for a stress-free meal, this recipe allows you to enjoy your day while your home fills with wonderful aromas.
Servings: 4 Serves
Calories: 450kcal
Cost: $40
Equipment
- Roasting tray
- Food processor
- Sharp knife
Ingredients
- 1 leg of lamb 1.25 – 1.5kg in weight
- 2 cloves of garlic peeled
- 1 onion peeled and chopped
- Small bunch of fresh rosemary
- Zest and juice of ½ lemon
- 1 tbsp olive oil
- 5 anchovies
- 500 ml tomato passata
- Black pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 200C / 400F / Gas mark 6. Strip the leaves off the rosemary and set aside. Scatter the twigs and the chopped onions in a roasting tray.
- Prepare the Paste: In a food processor, blitz the rosemary leaves, anchovies, garlic, and lemon to a paste.
- Season the Lamb: Slash the skin of the lamb with a sharp knife, making small incisions as you go. Rub the paste all over the meat, ensuring a complete and even coating.
- Roast the Lamb: Roast in the oven for 30 minutes to colour the meat.
- Slow Roast: Lower the heat of the oven to 150C / 300F / Gas mark 2. Remove the lamb, and add the tomato passata, stirring the residual juices in well. Slow roast for 3 – 3.5 hours, basting whenever you get the chance.
- Serve: Once the lamb is tender and falling off the bone, remove from the oven and let it rest for a few minutes before serving.
Notes
- For the best flavour and texture, use high-quality, well-hung lamb from your local butcher.
- Serve with roasted vegetables or a fresh salad for a complete meal.
- Leftover lamb can be used in sandwiches or salads the next day.
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I've always been intimidated by cooking lamb, but your recipe made it so approachable! The combination of rosemary, lemon zest, and anchovies really brought out the flavors beautifully. Plus, the slow-roasting method made the meat incredibly tender—it practically melted in my mouth. Thank you for sharing such a delicious Paleo-friendly dish!