Gourmet · 世界味觉图谱

Season leg with salt and pepper, place upside down on garlic, onion and rosemary. Pour liquids in, drizzle with oil, cover with foil. Roast 4 1/2 hours at 170°C/335°F (150°C fan) until meat is pull-apart tender. Flip, return to oven 20 - 30 minutes at 200°C/390°F (180° fan) until well browned. Make gravy while resting.

Preheat oven to 170°C/335°F (150°C fan-forced).

Place garlic, onion and rosemary in a metal roasting pan.

Season lamb: Place lamb leg right side up in the pan. (Note 2) Sprinkle the surface with half the salt and pepper and rub it in.

Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with remaining salt and pepper, rub it in. (Video helpful here)

Add liquids and cover: Drizzle lamb with olive oil. Pour broth and water around the lamb - it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).

Slow roast: Place in the oven and roast for 4 1/2 hours. (See Notes for roasting time table)

Check meat: Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, covered, to oven.

Brown lamb: Return uncovered lamb to the oven and roast for a further 40 minutes or until well browned all over. (Don't increase the temperature as then it doesn't brown as evenly)

Rest: Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 - 1 1/2 hours).

Skim fat: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.

Add flour: Place pan on the stove on medium high. When the liquid bubbles, add flour. Use a whisk to mix it in - this may take a few minutes as the liquid reduces.

Add water: Once it looks like sludge (see video), whisk in 1/2 - 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste - I rarely add extra salt.

Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into jug.

The meat is tender so you will only need tongs to tear the meat off. Serve with gravy!

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Slow Roast Leg of Lamb

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