Slow Roast Leg of Lamb with Confit Garlic Sauce
Slow Roast Leg of Lamb with Confit Garlic Sauce
Ingredients
For the Lamb
- 3 1/2 pounds leg of lamb, bone-in, 2 pieces if possible
- 30 garlic cloves, peeled
- 2 red onions, cut into wedges
- 3 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon sea salt, plus more as needed
- 1 teaspoon black pepper, freshly ground, plus more as needed
- 2 cups beef stock, or lamb stock
Instructions
- 1
Preheat your oven to 300°F (150°C).
⏱️ 10 min•🌡️ 300
- 2
Place the peeled garlic cloves into a large, heavy-bottomed roasting pan. Sprinkle with 1/2 teaspoon of sea salt.
⏱️ 3 min
- 3
Place the leg of lamb pieces on top of the garlic in the roasting pan.
⏱️ 2 min
- 4
Distribute the red onion wedges, fresh rosemary sprigs, and bay leaves around the lamb in the pan.
⏱️ 3 min
- 5
Season the lamb generously with the remaining 1 tablespoon of sea salt and 1 teaspoon of freshly ground black pepper.
⏱️ 2 min
- 6
Pour the beef or lamb stock into the pan, ensuring it surrounds the lamb but does not completely submerge it.
⏱️ 1 min
- 7
Cover the roasting pan tightly with a sheet of baking paper, then seal it completely with aluminum foil to create a moist environment for slow roasting.
⏱️ 2 min
- 8
Transfer the covered roasting pan to the preheated oven and slow roast for 3 1/2 to 4 hours, or until the lamb is fork-tender and easily shreds.
⏱️ 240 min•🌡️ 300
- 9
Carefully remove the pan from the oven. Transfer the tender lamb to a serving platter or cutting board and tent loosely with foil to rest.
⏱️ 5 min
- 10
Using a ladle or spoon, transfer the roasted garlic, pan drippings, and any softened onion from the roasting pan into a heatproof measuring jug or a tall, narrow container.
⏱️ 3 min
- 11
Allow the liquid to sit for a few minutes, then carefully skim any excess fat or oil from the surface using a ladle or spoon. Discard the skimmed fat.
⏱️ 5 min
- 12
Using an immersion blender, carefully blend the roasted garlic and pan juices until a smooth, thick sauce is formed. Taste and adjust seasoning with salt and pepper if necessary.
⏱️ 2 min
- 13
Shred the rested lamb using two forks. Generously pour the warm confit garlic sauce over the shredded lamb. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Roast Leg of Lamb with Confit Garlic Sauce
Ingredients
For the Lamb
- 3 1/2 pounds leg of lamb, bone-in, 2 pieces if possible
- 30 garlic cloves, peeled
- 2 red onions, cut into wedges
- 3 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon sea salt, plus more as needed
- 1 teaspoon black pepper, freshly ground, plus more as needed
- 2 cups beef stock, or lamb stock
Instructions
- 1
Preheat your oven to 300°F (150°C).
⏱️ 10 min•🌡️ 300 - 2
Place the peeled garlic cloves into a large, heavy-bottomed roasting pan. Sprinkle with 1/2 teaspoon of sea salt.
⏱️ 3 min - 3
Place the leg of lamb pieces on top of the garlic in the roasting pan.
⏱️ 2 min - 4
Distribute the red onion wedges, fresh rosemary sprigs, and bay leaves around the lamb in the pan.
⏱️ 3 min - 5
Season the lamb generously with the remaining 1 tablespoon of sea salt and 1 teaspoon of freshly ground black pepper.
⏱️ 2 min - 6
Pour the beef or lamb stock into the pan, ensuring it surrounds the lamb but does not completely submerge it.
⏱️ 1 min - 7
Cover the roasting pan tightly with a sheet of baking paper, then seal it completely with aluminum foil to create a moist environment for slow roasting.
⏱️ 2 min - 8
Transfer the covered roasting pan to the preheated oven and slow roast for 3 1/2 to 4 hours, or until the lamb is fork-tender and easily shreds.
⏱️ 240 min•🌡️ 300 - 9
Carefully remove the pan from the oven. Transfer the tender lamb to a serving platter or cutting board and tent loosely with foil to rest.
⏱️ 5 min - 10
Using a ladle or spoon, transfer the roasted garlic, pan drippings, and any softened onion from the roasting pan into a heatproof measuring jug or a tall, narrow container.
⏱️ 3 min - 11
Allow the liquid to sit for a few minutes, then carefully skim any excess fat or oil from the surface using a ladle or spoon. Discard the skimmed fat.
⏱️ 5 min - 12
Using an immersion blender, carefully blend the roasted garlic and pan juices until a smooth, thick sauce is formed. Taste and adjust seasoning with salt and pepper if necessary.
⏱️ 2 min - 13
Shred the rested lamb using two forks. Generously pour the warm confit garlic sauce over the shredded lamb. Serve immediately.
⏱️ 5 min