Description
Jamie Oliver’s Slow Cooked Lamb Leg is a dish where the lamb is seasoned and roasted low and slow, allowing it to become tender and infused with aromatic herbs and spices. This recipe results in a flavorful lamb that’s easy to pull apart and is perfect for serving with classic sides.
Ingredients
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- 1 leg of lamb (about 2–2.5 kg)
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- Salt and pepper to taste
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- 4 garlic cloves, sliced
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- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
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- 2 tablespoons olive oil
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- 1 lemon, zested and juiced
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- 1 cup chicken or vegetable broth
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- Optional: 1 large onion, sliced, and 2 carrots, cut into chunks (for extra flavor and a built-in side)
Instructions
Preheat your oven to 150°C (300°F).
Pat the lamb dry with paper towels. Use a sharp knife to make small incisions all over the lamb leg. Insert a slice of garlic and a sprig of rosemary into each incision, pressing them into the meat.
In a small bowl, mix the olive oil, lemon zest, lemon juice, and chopped rosemary. Rub this mixture all over the lamb, ensuring it’s well coated. Season generously with salt and pepper.
Place the sliced onions and carrots (if using) in the bottom of a roasting pan. Place the lamb leg on top of the vegetables, and pour the chicken or vegetable broth into the pan. This will help keep the lamb moist during cooking.
Cover the roasting pan tightly with foil or a lid. Place the pan in the preheated oven and cook for 4-5 hours, or until the lamb is tender and easily pulls apart with a fork.
Remove the foil for the last 30 minutes of cooking to allow the lamb to brown slightly. Once done, let the lamb rest for about 10 minutes before shredding or slicing. Serve with your favorite sides, such as potatoes, roasted vegetables, or a fresh salad.