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.