Slow Cooked with Garlic, Sage and Rosemary
Perfect roast leg of lamb every time with this recipe. You cannot beat a Spring roast leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for.
This one has the bone still attached, hence making it tastier and extra moist which is my preference. It’s cooked at a lower temperature for a longer time resulting in more even cooking throughout plus juicier. Use woody rosemary if you can, it will be easier to insert.
If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid.
4.5lb – 2kg leg of lamb (with bone)
3 sprigs of rosemary
6 sage leaves
1 tbsp smoked paprika
6 Garlic cloves
3 tbsp olive oil
For the gravy
3 brown onions
1 large carrot
2 celery stalks
1 ½ cups red wine
2 cups chicken stock
30g – 1oz butter
2 tbsp all-purpose flour
1 tbsp mustard
Salt & Pepper
Take out your leg of lamb from the fridge 30 minutes before cooking. I used a nice spring lamb.
Score your meat by slicing shallow cuts into the white fatty part, creating diamond shapes. Pour a little olive oil over meat and rub using your hands to cover all over. Season with salt, pepper and the smoked paprika. Massage well into the grooves.
Place a roasting pan on high heat with a little olive oil. Add the meat and sear it all around, you may need to hold in place for a minute or so. Sear it nice and golden brown all over. Leave to cool a little.
Peel 2 garlic cloves and cut each clove lengthwise into four pieces.
Pierce 8-10 holes into the meat and insert in each hole one piece of garlic using your fingers.
Break up the rosemary into a dozen pieces approx. 2cm – 1 inch long and roll half a sage leaf around the bottom of each one. Same as the garlic, pierce some holes and insert the sage and rosemary quite deeply. 10-12 in total.
Peel and slice the onions, chop carrots and celery stalk. Add them to the same roasting. Cover with 3 cups of water.
Position the roasting rack into the pan and place the lamb on the rack.
Roast in preheated convection oven at 210°F – 100°C for 120 minutes. A conventional oven will take approx. 25% longer, therefore 145 minutes. Use a meat thermometer for better accuracy. (Aim for 55°C to 60°C or 130°F to 140°F meat temp for medium rare). If leg is larger, aim for a longer cooking time but maintain same temperature.
Once cooked, remove roasting rack with meat and leave to rest 30 minutes covered in foil and a few kitchen towels.
Put the same roasting pan with onions and vegetables back on the stove at high heat. Bring to a simmer. Add the red wine, chicken stock and mustard. Continue to simmer 10 minutes.
In a pot, melt the butter and once melted add the flour, (roux) continue cooking until a light nutty brown colour.
Add contents (roux) to simmering liquid in roasting pan to thicken the gravy. Mix well and simmer a few more minutes until thickened.
Taste and finish seasoning with salt and pepper. Pass through a fine strainer.
Once the lamb has rested 30 -45 minutes, carve thin slices, and serve immediately with the hot gravy. Reheat gravy before serving. Great with green beans and buttery roast potatoes.
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