This Slow Cooked Leg of Lamb recipe is one that I make often because it is so easy to make and the rewards are great - tender, juicy lamb meat that is to die for.
2wholeGarlic HeadsCut across the bottom horizontally
1OnionQuartered
Salt and Pepper
1litreBeef StockApprox, it should come up to 1/2 cm in the tin
250mlWater
60gButterOptional
Instructions
Preheat oven to Gas Mark 3/170°C/150°C (fan).
Put slits all over Lamb Leg using a small knife.
Combine Oil, Mustard, Cumin Powder, Rosemary, Thyme and Chilli Flakes in a small bowl. Smear all over leg of lamb.
Place garlic and onion in a deep oven tray.
Place lamb leg on top. Season generously all over with salt and pepper.
Pour stock and water around the lamb. Cover tin with foil. Roast in the oven for 4.5 hours.
Remove foil. Add blobs of butter all over or into the slits. Turn lamb over and cook for 45 minutes until golden brown or a thermometer inserted into the middle reads 60 C.
Optional browning - Turn the heat up to Gas Mark 6/200 C and cook uncovered for 15 minutes.
Remove from tin and cover loosely with foil for 15 - 20 minutes.
Notes
Flavourings
You can adjust the seasoning, herbs, spices and pastes according to your taste.
Herbs that work well with Leg of Lamb are Rosemary, Thyme, Mint, Tarragon.
Spices that work well are Paprika, Smoked Paprika (MY FAVOURITE SPICE EVER), Coriander Powder, Turmeric Powder, Cumin Seeds, Fennel Seeds, Coriander Seeds, Garam Masala, Zataar, Seven Spice. Whatever you like really. Even powdered spice mixes work well.
Veg and Fruit that work well with Leg of Lamb in the tin are Lemons, Preserved Lemons, Oranges, Leeks, Onions, Carrots and Potatoes. You can also add slices of lemon on top of the leg when you remove the foil.
Pastes or Marinades that work well are Rose Harissa, Harissa, Mint Sauce, Mustard, Horseradish, Honey, Tomato Puree, Yoghurt, Passata, Pomegranate Molasses, Any flavoured stock, Sauces of your choice.
Internal Temperature
The internal temperature should be around 60 C (140 F) for Medium and 70 C (160 F) for well done. Stick the probe into the centre of the leg, avoiding bones. Some people prefer to remove the leg of lamb from the oven when it is a couple of centigrades lower because it continues to cook a little when it is out of the oven.
Boneless Leg of Lamb
If you have a boneless leg of Lamb, roast in the oven at 160 C/GM 3.
Medium Rare Cook for 20 minutes per pound.
Medium Cook for 25 minutes per pound.
Well Done Cook for 30 minutes per pound.
HOW TO COOK FOR DIFFERENT LENGTHS OF TIME
8 Hours - To make the Leg cook even slower, turn the temperature down further - try 7 hours at 110 C/gm1/4 and additional 25 minutes at 200 C/gm6 and an additional 45 minutes at 200 c uncovered.12 hours - 12 hours at 110C/gm 1/4. You can always cook more if needed.3 hours - 180 C/gm 4 for 2 - 2.5 hours covered with foil and then 200c/Gm 6 for 30 minutes.2 hours - 200 C for 1 hour 30 - 2 hours.
Top Tips and Notes
Take the lamb out of the fridge at least 1 hour before cooking.
You can add less stock and top it up every hour or so if you like. Both ways work well.
Make sure that there is enough stock to submerge the leg but not cover it completely.
Lamb Shoulder has more fat then Lamb Leg and it doesn't need covering or submerging in stock. You can add around 200 - 250 ml and top up if you like.
For best results, baste every 30 minutes.
You can brown the meat on the hob before placing in the oven.
If the meat is cooked a little longer or even at a slightly higher temp, it should be fine. This is a very forgiving recipe.