Slow Roasted Lamb Leg
SERVING
6-8
PREP TIME
25 minutes
COOK TIME
30 minutes plus resting time
Need to impress your dinner guests? This Slow Roasted Lamb Leg will win anyone over. Check out the recipe by Singapore foodie Lorin of @sheeatsshecooks.
INGREDIENTS
- 1.6kg (approx.) The Meat Club Butterflied Leg of Lamb
- 8 cloves of garlic, minced
- 1 Onion, quartered
- 2 rosemary sprigs
- 1tbs mustard
- 1 Orange, zested & quartered
- 3 Cups Beef Broth
- Salt & pepper
- Olive oil
- Cooking String
PREPARATION
- Preheat oven to 170c / 335F
- Mix together the garlic, rosemary sprigs, mustard, orange zest, salt & pepper
- Unravel the defrosted boneless butterflied leg of lamb and spread the above mix inside the lamb. Roll the lamb up again and tie the leg together using the string
- Sprinkle the outside of the lamb generously with salt, pepper & olive oil
- Place the lamb in a roasting pan along with the quartered onion and orange.
- Pour broth around the lamb and cover the pan with foil. Roast for 4.5 hours until tender
- Remove the foil and brown the lamb for 45 minutes or until well browned
- Remove lamb and cover it to rest while making the gravy
Gravy Recipe
- Skim off some fat from the liquid and place on an pan on medium high. When the liquid bubbles add 4 Tablespoons of flour.
- Whisk the flour and cook for 1 min
- Add the rest of the liquid in and reduce until desired thickness
- Add salt and pepper to taste
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