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    Home » Lamb

    Slow Roasted Leg of Lamb

    Published: Dec 14, 2020 · Modified: Jan 10, 2022 by Zimmy · This post may contain affiliate links · 3 Comments

    Top-down image of a sliced roasted leg of lamb on a cutting board with hassle back potatoes and lemons. As well in this image is a narrow board of antipasto skewers and a platter of roasted carrots and brussels sprouts with pomegranate arils.

    Slow Roasted Leg of Lamb

    This Holiday Season may look a little different, but just because you are celebrating with a Micro-Christmas Dinner, it does not mean it cannot be festive and incredibly delicious!

    How about preparing a tender, juicy, slow roasted leg of lamb, crispy hasselback potatoes, roasted carrots with rosemary and Brussels sprouts with ribbons of prosciutto, then sprinkled with pomegranate arils?

    The lamb is carved while the juices flavour a board sauce of rosemary, thyme, garlic, grilled lemon juice, olive oil and s&p, then served with traditional cranberry sauce… because lamb and cranberries are perfect match.

    Perhaps you could start the meal with a flavour packed appetizer of antipasto skewers to wake up the appetite… and since you can make the skewers in advance, you will get to sit and enjoy them with your loved ones.

    Ingredients

    • 1 x 4.5 lbs local leg of lamb, fat trimmed to ⅛” thick
    • 4 garlic cloves
    • 1 tablespoon kosher salt
    • 2 tablespoons finely chopped fresh rosemary
    • 1 tablespoon finely chopped fresh thyme
    • 1 teaspoon freshly ground black pepper
    • ¼ cup olive olive
    • Board sauce (see below)
    Preparation

    Pound garlic to a paste with sea salt using a mortar & pestle, then stir together with rosemary, thyme, pepper and olive oil.

    A top down image of a mortar & pestle with garlic, sea salt, herbs and olive oil.

    Place an oven safe cooling rack on a sheet pan and wipe rack with olive oil.
    On large platter or board, pat the lamb dry, then rub paste all over lamb.

    Place the lamb on the prepared rack/sheet pan and let stand at room temperature 30 minutes.

    A leg of lamb on prepared wire  rack and sheet pan.

    Preheat oven to 215°F convection roast (or 225°F regular oven)

    Roast lamb in middle of oven until an instant-read thermometer inserted into thickest part of meat (do not touch bone) registers 115°F-120°F, approximately 1 ½ hours.

    A roasted leg of lamb in the middle of oven.

    Prepare board sauce in a small bowl and set aside.

    Remove from oven and raise temperature to 450°F (or preheat grill to 450°F).

    Return lamb to oven (or place on top rack of grill) and cook for 10-15 minutes until exterior is beginning to crisp up and internal temperature has reached 130°F.

    A roasted leg of lamb on the top rack of the grill.

    Prepare cutting board with juice grove, by spreading board sauce in middle of the board.

    Transfer lamb to cutting board, sitting meat directly on sauce. Cover with foil and let stand 15 minutes (internal temperature will rise to between 135°F -140°F for medium-rare).

    Slice the lamb, piling the slices in the mixture of board sauce and lamb juices, so that every slice absorbs the additional flavour, then serve.

    Board sauce
    • 2 tablespoons finely chopped fresh rosemary
    • 1 tablespoon finely chopped fresh thyme
    • 1 garlic clove minced
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoon olive oil
    • juice of ½ roasted or grilled lemon

    Mix all ingredients together and set aside. Prepare at least 30 minutes prior to lamb finishing cooking to allow the flavours to blend.

    In addition to this Slow Roasted Leg of Lamb recipe, you can find more of my Holiday Entertaining recipes here.


    More Lamb

    • Roasted Crown Rack of Lamb with Mint Salsa Verde
      Roasted Crown Rack of Lamb
    • A medium rare Roasted Leg of Lamb with Lemon Vinaigrette half sliced on a platter with a knife.
      Roasted Leg of Lamb with Lemon Vinaigrette
    • A platter of lamb chops with a green sauce and charred lemons and onions.
      Charred Green Onion-Jalapeno-Lemon Lamb Chops
    • Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies

    Reader Interactions

    Comments

    1. Woodrow J. Walker

      January 19, 2021 at 5:30 pm

      This looks like a good nutritious meal that would really satisfy me and my wife.

      Reply
      • zimmysnook

        January 19, 2021 at 7:54 pm

        Hello Woodrow,
        I hope you get the chance to make this recipe, we really enjoyed this dish!
        Have a great night!
        Cheers, James

        Reply

    Trackbacks

    1. Antipasto Skewers - Zimmy's Nook says:
      December 14, 2020 at 6:33 pm

      […] Antipasto Skewers plus my Slow Roasted Leg of Lamb recipe, can be found with my other Holiday Entertaining recipes […]

      Reply

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    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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    • A medium rare Roasted Leg of Lamb with Lemon Vinaigrette half sliced on a platter with a knife.
      Roasted Leg of Lamb with Lemon Vinaigrette
    • An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.
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