Slow cooked Leg of Lamb
When we think of Lamb we think of Easter time, when it hits the media headlines. It’s enjoyed during the Easter period and then we go back to eating beef or chicken. But spring lamb truly comes into its own in terms of flavour and size around August. This slow cooked leg of Lamb may take some time to prepare and cook, but if you have time this weekend – it’s certainly worth the wait.
- 150g good-quality white bread, from a local bakery.
- 2 garlic cloves
- 1 tsp thyme leaf, chopped
- parsley, chopped
- 4 carrots, chopped
- 2 onions, cut into slices
- bunch of rosemary
- 2 tbsp olive oil
- large leg of lamb , about 3kg/6lb 8oz
- Roast potatoes (optional)
- Firstly, Heat up the oven to 160C/140C fan/gas 3. When preparing the leg of Lamb, spread the vegetables and the rosemary into a large roasting tin/oven tray and pour over some Olive Oil. Add little slits all over the lamb with a kitchen knife. Put a slice of garlic and a small piece of rosemary into each slit. Position the lamb on top of the vegatables in the roasting tin. Cook for 2 hrs if you want it pink, or 2 hrs 15 mins for the meat to be cooked through. Remove it from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
- Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.
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