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Slow-Roasted Bone-In Leg of Lamb Recipe

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This recipe for Slow-Roasted Bone-In Leg of Lamb is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (7 to 8-pound) bone-in leg of lamb
Olive oil for liberal drizzling
1 bottle dry, crisp white wine
1 quart chicken stock
Large bundle of fresh rosemary, parsley, bay
3 bulbs of garlic, ends cut and exposed
4 tablespoons butter
4 tablespoons flour
Directions:
Directions:
Preheat oven to 300 degrees.

Heat a large roasting pan coated with olive oil over large heat. Season leg of lamb evenly all over, add to hot pan and brown all over. Add wine and stock to pan, bring to a boil and transfer to the oven. Roast 2 hours, basting occasionally. Add garlic to the pan, cover and roast 2-3 hours more, until meat is super tender and pulling away from the bone.

Remove the meat to a warm platter, slice and chunk to serve. Strain drippings and remove the softened garlic cloves and make a paste with the cloves. Melt butter in a saucepan and whisk in garlic paste. Add flour and stir for a minute or two, whisk in the drippings and let thicken to form gravy; season with salt and pepper. Spoon gravy over the lamb and pass the remaining at the table.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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