Slow Roasted Leg of Lamb
Slow Roasted Leg of Lamb
Ingredients
For the Lamb and Vegetables
- 2 kg leg of lamb
- as needed baby potatoes, halved
- 2 onions, sliced
- as needed lemon rind, sliced
For the Herb Paste
- 1/3 cup olive oil
- 2 teaspoons Murray River Salt
- 1 1/2 teaspoons sumac
- 2 teaspoons smoked paprika
- 4 cloves garlic, minced
- 1 lemon, juiced
- as needed fresh rosemary
Instructions
- 1
Deeply score the 2kg leg of lamb with a knife. This will allow the flavors to penetrate the meat.
⏱️ 5 min
- 2
In a small bowl, make a paste by mixing together the 1/3 cup olive oil, 2 teaspoons Murray River Salt, 1 1/2 teaspoons sumac, 2 teaspoons smoked paprika, 4 cloves minced garlic, the juice of 1 lemon, and fresh rosemary.
⏱️ 5 min
- 3
Place the scored lamb into a roasting dish. Arrange the halved baby potatoes, 2 sliced onions, and sliced lemon rind around the lamb in the dish.
⏱️ 5 min
- 4
Pour the prepared herb paste over the top of the lamb and use a brush to ensure all sides are covered evenly.
⏱️ 5 min
- 5
Cover the roasting dish with a sheet of baking paper, then cover tightly with aluminum foil over the top. This will help trap moisture and steam the lamb.
- 6
Place the covered roasting dish in a preheated oven set to 180C and roast for approximately 4 hours.
⏱️ 240 min•🌡️ 180
- 7
Once the lamb is fork-tender and has reached an internal temperature of 94C, remove it from the oven. Keep it covered and let it rest for 20 minutes.
⏱️ 20 min
- 8
After resting, gently pull the lamb off the bone into chunks. Mix the lamb chunks back through the roasting juices in the dish. Serve immediately with the cooked potatoes and vegetables.
Kitchen Tools
Nutrition Facts (per serving)
Slow Roasted Leg of Lamb
For the Lamb and Vegetables
- 2 kg leg of lamb
- as needed baby potatoes, halved
- 2 onions, sliced
- as needed lemon rind, sliced
For the Herb Paste
- 1/3 cup olive oil
- 2 teaspoons Murray River Salt
- 1 1/2 teaspoons sumac
- 2 teaspoons smoked paprika
- 4 cloves garlic, minced
- 1 lemon, juiced
- as needed fresh rosemary
Instructions
- 1
Deeply score the 2kg leg of lamb with a knife. This will allow the flavors to penetrate the meat.
⏱️ 5 min - 2
In a small bowl, make a paste by mixing together the 1/3 cup olive oil, 2 teaspoons Murray River Salt, 1 1/2 teaspoons sumac, 2 teaspoons smoked paprika, 4 cloves minced garlic, the juice of 1 lemon, and fresh rosemary.
⏱️ 5 min - 3
Place the scored lamb into a roasting dish. Arrange the halved baby potatoes, 2 sliced onions, and sliced lemon rind around the lamb in the dish.
⏱️ 5 min - 4
Pour the prepared herb paste over the top of the lamb and use a brush to ensure all sides are covered evenly.
⏱️ 5 min - 5
Cover the roasting dish with a sheet of baking paper, then cover tightly with aluminum foil over the top. This will help trap moisture and steam the lamb.
- 6
Place the covered roasting dish in a preheated oven set to 180C and roast for approximately 4 hours.
⏱️ 240 min•🌡️ 180 - 7
Once the lamb is fork-tender and has reached an internal temperature of 94C, remove it from the oven. Keep it covered and let it rest for 20 minutes.
⏱️ 20 min - 8
After resting, gently pull the lamb off the bone into chunks. Mix the lamb chunks back through the roasting juices in the dish. Serve immediately with the cooked potatoes and vegetables.