Today, I propose a recipe for a nice Leg of Lamb, slow-roasted in the oven. This is not really a low-temperature cooking method because it cooks at 100 °C (210°F) — known as a low temperature when it is below 100 °C.
Ingredients you will need
For 4 persons:
- A beautiful lamb leg
- 2 onions
- 8 carrots
- 4 tomatoes
- 4-5 cloves of garlic
- 1 bouquet garni (thyme, bay leaf)
- 2 sprigs of parsley
- 1 bunch fresh coriander
- 1 cup (25 cl) of white wine
- 2 cups (50 cl) veal stock (+/- depending on the size of the pan)
- 3 tablespoons honey
- Olive oil
- Salt and pepper
Cooking Instructions
Bone the lamb leg: incise along the bones and clear articulations. Remove the bones and set aside for later. I encourage you to use a boning knife to do this, as the cut will be more accurate and safer. Here’s a selection of quality boning knives to purchase on Amazon.
Peel the carrots, leaving them whole – I once cut them, but they ended up like a puree in the sauce.
Peel and chop onions.
Brown the bones in a pot (which goes in the oven) with a drizzle of olive oil. Add onions and carrots, let them all burn a little. Deglaze with white wine and cook over high heat for a few minutes.
Stop the cooking and book.
Meanwhile, cook the lamb in a large skillet over high heat to brown on all sides.
When the lamb is browned, place it in the pan (with the bone) add the veal stock (the liquid should cover half the leg), the quartered tomatoes, parsley, crushed whole garlic cloves, the bouquet garni. Salt and pepper.
Close the pan and place in the oven.
Then let the lamb roast in the oven at 210°F (100°c) for 5 hours.
Then remove the juice from the pan. Put in a saucepan with 3 tablespoons of honey. Let this juice reduce for 1/2 hour to 1 hour.
Put the lamb in the oven after removing the bone from the casserole and sprinkle with the honeyed juice. Then cook again for 5 hours or more at 210°F (100°c)
You can cook the lamb leg for the first 5 hours the day before serving. Then left it in the casserole in the oven, closed. Then fire up again for 5 hours on D-Day.
Serve the slow roast leg of lamb with cooked vegetables and mashed potatoes.
Sprinkle with chopped fresh coriander. Enjoy!
Photo credit: © Eatwell101.com
Slow Roast Leg of Lamb Recipe
by eatwell101
Yield: 4
Prep Time: 15 min
Cook Time: 5h min
Slow roast Leg of Lamb Recipe with Honey Sauce.
Ingredients
- A beautiful lamb leg
- 2 onions
- 8 carrots
- 4 tomatoes
- 4-5 cloves of garlic
- 1 bouquet garni (thyme, bay leaf)
- 2 sprigs of parsley
- 1 bunch fresh coriander
- 1 cup (25 cl) of white wine
- 2 cups (50 cl) veal stock (+/- depending on the size of the pan)
- 3 tablespoons honey
- Olive oil
- Salt and pepper
Instructions
- Bone the lamb leg: incise along the bones and clear articulations. Remove the bones and set aside for later. I encourage you to use a boning knife to do this, as the cut will be more accurate and safer.
- Peel the carrots, leaving them whole – I once cut them, but they ended up like a puree in the sauce.
- Peel and chop onions.
- Brown the bones in a pot (which goes in the oven) with a drizzle of olive oil. Add onions and carrots, let them all burn a little. Deglaze with white wine and cook over high heat for a few minutes.
- Stop the cooking and book.
- Meanwhile, cook the lamb in a large skillet over high heat to brown on all sides.
- When the lamb is browned, place it in the pan (with the bone) add the veal stock (the liquid should cover half the leg), the quartered tomatoes, parsley, crushed whole garlic cloves, the bouquet garni. Salt and pepper.
- Close the pan and place in the oven.
- Then let the lamb roast in the oven at 210°F (100°c) for 5 hours.
- Then remove the juice from the pan. Put in a saucepan with 3 tablespoons of honey. Let this juice reduce for 1/2 hour to 1 hour.
- Put the lamb in the oven after removing the bone from the casserole and sprinkle with the honeyed juice. Then cook again for 5 hours or more at 210°F (100°c)
- You can cook the lamb leg for the first 5 hours the day before serving. Then left it in the casserole in the oven, closed. Then fire up again for 5 hours on D-Day.
- Serve the slow roast leg of lamb with cooked vegetables and mashed potatoes.
- Sprinkle with chopped fresh coriander. Enjoy!
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Leave a Reply
Lydia (The Perfect Pantry)
2012-01-16 20:12:30
Love the flavor combinations. I think I'll ask my butcher to do the work and debone the lamb for me!
