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 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
- 500ml tomato passata
- Black pepper
Slow Roast Leg of Lamb How To:
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.
In a food processor, blitz the rosemary leaves, anchovies, garlic and lemon to a paste.
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 in the oven for 30 minutes to colour the meat.
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 – 3/12 hours, basting whenever you get the chance.