Family Recipes

Slow Roasted Boneless Leg of Lamb

Name: Slow Roasted Boneless Leg of Lamb
Prep time: 30 min
Cook time: 4 h 50 min
Total time: 5 h 20 min
Yield: 8 servings
Ingredients: 5 lb 2.2 kg boneless leg of lamb; 6 cloves garlic; peeled and sliced in half lengthwise; Olive Oil; Salt and pepper; 1 cup white wine; 2 cups hot chicken stock; 2 bay leaves; 5 sprigs fresh thyme; 2 onions; sliced into wedges; 1/2 cup lemon juice; 2 tbsp fresh rosemary; chopped; 2 tbsp fresh thyme leaves; 1 tsp dried oregano leaves; 2 tbsp minced garlic; 1 tsp sea salt; 1 lemon; zested and juiced; 2 tbsp olive oil

8 servings

servings

30 minutes

active time

5 hours 20 minutes

total time

Start Cooking

Ingredients

5 lb 2.2 kg boneless leg of lamb

6 cloves garlic; peeled and sliced in half lengthwise

Olive Oil

Salt and pepper

1 cup white wine

2 cups hot chicken stock

2 bay leaves

5 sprigs fresh thyme

2 onions; sliced into wedges

1/2 cup lemon juice

2 tbsp fresh rosemary; chopped

2 tbsp fresh thyme leaves

1 tsp dried oregano leaves

2 tbsp minced garlic

1 tsp sea salt

1 lemon; zested and juiced

2 tbsp olive oil

Directions

Preheat oven to 450 F.

Using a small paring knife, make 12 slits at equal intervals all over the lamb. Insert the halved cloves into each slit.

Rub the boneless leg of lamb with olive oil and season with salt and pepper.

Place the fat side up on a rack over a roasting pan. Roast for 30 minutes or until the lamb has been nicely browned.

While the lamb is browning, place the rest of the ingredients in a Dutch oven, white wine, chicken stock, bay leaves, thyme, onions, and lemon juice.

MAKE THE GREMOLATA - Mix all of the ingredients in a small bowl.

When the lamb has finished browning, place it fat side down in the Dutch oven. Reduce oven temperature to 350 F.

Add boiling water so that the liquid level covers the bottom 1/3 of the lamb.

Add half of the gremolata.

Cover and roast for 2 hours, checking the liquid level after the first hour. Add a bit of boiling water as needed.

After 2 hours, remove the roast from the oven and turn it over. Roast for another 1 1/2 hours or until the meat pulls apart easily.

Remove the lid and roast for a further 30 minutes.

After the lamb has browned nicely, remove it from the Dutch oven and place it on the serving platter. Cover loosely with foil and let rest for 20 minutes.

While the lamb is resting, carefully remove any large bits in the sauce (onions and thyme sprigs), simmer it, and thicken it with a flour slurry, if desired. Top the roast with more gremolata if desired.

Nutrition

Serving Size

Calories

250 kcal

Total Fat

15 g

Saturated Fat

5 g

Unsaturated Fat

9 g

Trans Fat

Cholesterol

51 mg

Sodium

455 mg

Total Carbohydrate

8 g

Dietary Fiber

1 g

Total Sugars

3 g

Protein

16 g