Slow Roasted Lamb [Gluten free, Grains free, Sugar free]
Slow roasted to perfection, and succulent too, this oven-roasting method of preparing the Christmas 2015 lunch tradition in a lamb leg roast was a new attempt for me. Generally I prefer pot roasting on the stove top, guaranteeing an amazing tasting roast too.
I recall my sister and I, 40kms apart sharing this very recipe and beginning the roasting at the same time and in chatting about this to my now late, dear Mother, she laughed out loud and said we were both nuts 😉 Nuts or not, the outcome of our attempts had us both quite satisfied that Christmas lunch was a guaranteed winner and one that passed the mom-test, twice over…she had the same for dinner too and pretty much raved about how good it was…I will miss her each time I prepare this roast and today was no exception – she’d help with preparing the garlic and rosemary while chatting with me…
My memory bank is full to the brim with good food ideas and recipes that Mum used to make and I know that each time I attempt a different recipe and think “now WWMD (What Would Mummy Do)”, I will be drawing inspiration and strength from the amazing woman and culinary aficionado that she was. Afterall, nothing tastes good as Moms’ cooking, right? 🙂 Among the most inspiring books I have in my book collection, are mums’ personal recipe books, that she wrote out in long hand whenever she tried something new or gleaned a new recipe…Priceless!
This recipe is not a new one, but one that has been tried and tested by many, perhaps using a similar recipe and method. This version, comes from me, blogged from my kitchen to yours, in this flop-proof slow roasted wonder in a lamb leg roast…my family are fortunate – Easter Sunday came early for them today…so Sunday’s meal is going to be a new challenge! 🙂
leg of lamb (about 2kg-2.5kg)
¼ – ½ cup extra-virgin olive oil (dependent on lamb leg size)
juice of 1 fresh lemon
2-3 tblsp fresh rosemary, off the sprig
4 cloves garlic, chopped
Himalayan or Sea salt to taste
Freshly milled black or mixed peppercorns
1 large garlic bulb, cut in half horizontally – skin on
- Preheat a conventional oven to 140° celcius.
- Remove the abattoir ink markings off the raw lamb leg using a filleting knife to gently yet deftly cut off the thin layer of fat.
- Wash and drain off the excess water and, if desired, make deep slits in the meat using a sharp knife. 2-3 are sufficient to allow the garlic, rosemary and seasoning to infuse into the chunky meat.
- Place the lamb leg in a large roasting pan.
- In a small bowl, add the olive oil and fresh lemon juice and mix them well to combine.
- Pour this mixture over the lamb leg, ensure that all the meat has been covered, massaging it in so that all the lemon juice and olive oil mix coats both sides well.
- Add the chopped garlic over the lamb, thoroughly massaging it into the meat and adding a few pieces into the slits of meat.
- Grind the Himalayan or Sea Salt and pepper of choice onto the meat.
- Sprinkle the fresh rosemary liberally over the meat and add the two halves of the garlic bulbs into the roasting pan, close to the thickened portions of the lamb leg.
- Now transfer the roasting pan to the pre-heated oven, roasting uncovered for 3½ to 4 hours. At the 4 hour stage, add in about half a cup of water, if required, to assist in retaining the moisture of the meat. You can check the readiness of the lamb, as this may suit your preferences.
- Increase the oven temperature to 160° celcius and roast for a further 1-2 hours until the lamb leg is cooked as desired and well browned. The top may crispen perfectly for an edibly delicious crispy lamb topping.
- Allow the lamb roast to rest for about 20 minutes before carving or slicing.
- Serve with roasted sweet potatoes and veggies, veggies roasted in fresh garlic and season with minced mint and olive oil, a gluten-free and sugar-free sauce of choice, preferably mint or mushrooms, roasted new potatoes and a salad of choice. Making an amazing cold meat too, this roast may be served as cold cuts with salads, including a sweet potato, egg and Paleo mayonnaise salad.