Slow Cooked Leg of Lamb | How to Make Roast Leg of Lamb
Roast leg of lamb is slowly cooked to absolute perfection. It will take your Sunday roast tradition to a whole new level and what’s better, it’s EASY! While you’ll need some patience with the cooking time, this roast leg of lamb is so easy to make and I promise, it will taste better than you can even imagine. With few ingredients, and care taken at every step, your family and friends will be begging you for more! Make this roast leg of lamb the centrepiece at your festive feast.
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ITALIAN ROAST LEG OF LAMB RECIPE
INGREDIENTS:
Leg of lamb (approx. 1.2-1.4kg/42.3oz)
Fresh rosemary stalks
6-8 garlic cloves
4 carrots (peeled)
3-4 celery stalks
1 whole onion
Extra virgin olive oil
Glass of red wine
1 large cup of chicken stock
Salt & Pepper
Basil leaves
Sage leaves
UTENSILS:
1 x large pot with lid (suitable for the stove top and oven)
Tongs
Sharp knife
Chopping board
Large spoon
METHOD:
1. Roast leg of lamb starts with good quality lamb! Make sure you go to your nearest quality butcher and request his best so that you know you are cooking with the best possible ingredients.
2. Pre-heat your oven to 220 degrees celsius/428F.
3. Place the roast leg of lamb on the chopping board and sprinkle a generous amount of salt and ground pepper on top.
4. Then, turn over the lamb and sprinkle salt and pepper on the other side too.
5. Next, using a sharp knife, make 3 slits into the lamb, as evenly apart as possible.
6. Stuff each of these slits of the leg of lamb with a garlic clove, and some rosemary and basil, pushing it right down using your fingers. Be sure to do this on both sides.
7. Now, get a large, deep pot and put it on the stove at a medium heat. Drizzle a generous amount of extra virgin olive oil into the pot and let it warm for a minute or so.
8. Place the large leg of lamb roast into the pot and sear each side until it becomes lightly golden for approx. 3 minutes each side. Be sure to add the lid to the pot while it simmers.
NONNA MARIA’S TIP: The amount of time the leg of lamb will take to be seared depends on how big it is, so judge this and don’t leave it for too long.
9. While the lamb is searing, roughly chop up the vegetables into chunky pieces and add them into the pot. This should include carrots, celery and the onion.
10. Next, add rosemary and sage along with any leftover cloves of garlic.
11. Before putting the leg of lamb into the oven, add one large cup of chicken stock (dissolve one cube in warm water, or you can use a liquid stock)
12. Sprinkle one last amount of salt and pepper all over the roast leg of lamb and vegetables, then put the lid on and place it in the oven at 220 degrees celcius/428F.
13. After 1.5hr, carefully take the pot with the leg of lamb roast out of the oven and turn it over, so you evenly cook both sides. It is a good idea at this point to cover the lamb with the juices from the pot, keeping it beautiful and moist.
14. Cooking time will vary dependent not only the size of the leg of lamb but also how you enjoy eating your red meat.
15. This recipe allows the lamb to cook slowly for 3hr, so it cooks right through.
HOW TO SERVE:
Leave the roast leg of lamb to rest for at least 10 minutes before serving. Then take a large carving knife and slice thin pieces, placing them on to a flat plate. Add some tender vegetables on top before using a large spoon to drizzle extra juice on top.
Eat this dish up while it’s still nice and hot – the leftovers can also be enjoyed heated up the next day between a panino stuffed with cheese, vegetables and extra lamb juices.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Re-watch the roast leg of lamb video recipe
MMMM SLOW COOKED LAMB Recipe - Halal Chef
A Mouth Watering Slow Cooked Lamb Dish that has Juicy Tender Lamb, fresh Couscous Salad along with a delicious Lamb Sauce.
Lamb is cook to perfection and just melts in your mouth & that Couscous Salad & the Sauce compliments it very well. Perfect for family dinner.
Thank you for always watching and subscribing.
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INGREDIENTS:
tbsp. = Tablespoon
tsp. = Teaspoon
Ingredients for the Slow Cooked Lamb
Single Rack of Lamb. You can also use Lamb Shoulder. (Shoulder would take 2 hours longer to cook)
1 tbsp. Black Peppercorns
5 Garlic Cloves
2 Sticks of Rosemary leaves
1 and Half tbsp. Smoked Paprika
2 tsp. Salt
1 tbsp. Lemon Juice
3 tbsp. Olive Oil
3 Whole Onions
1 Whole Garlic
2 tbsp. Apple Cider Vinegar
3 Cups of Lamb/Beef Stock
Foil Paper/Roasting Tray
Ingredients for the Couscous Salad
1 Cup of Couscous
1 and Half Cup of Lamb/Beef Stock
Quarter of Red, Yellow & Green Peppers Chopped
2 Spring Onions Sliced
8 Cherry Tomatoes Chopped
Half a Red Chilli
Handful Freshly Chopped Parsley
Pinch of Salt & Pepper
2 tbsp. Olive Oil
1 tbsp. Lemon Juice
--------Ingredients for the Lamb Sauce----------
Juices from the Cooked Lamb
Half a Roasted Garlic
2 tbsp. Worcester Sauce
Salt to taste
1 teaspoon of Black Pepper
Enjoy it and do leave a comment if you try it. Thanks!
Italian Grandma Makes Roasted Leg of Lamb
ROASTED LEG OF LAMB
8 pounds leg of lamb
¼ - ½ cup Lemon Juice (juice from one fresh lemon)
¼ cup Olive Oil
Salt (use ½ teaspoon per pound of meat)
Black pepper (use ¼ teaspoon per pound of meat)
2-3 tablespoons dry oregano
5 garlic cloves cut in half or quarters to make slivers
¼ - ½ cup fresh rosemary leaves
3 Carrots
3 large Celery Ribs
2 large Onions, quartered
5 cloves Garlic
3 Bay Leaves
1 cup Water
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
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Middle Eastern Roast Leg of Lamb | Lamb Leg Roast without Oven | Mother Nature's Recipes
#turmericrice #roastedmutton #howtocook
Roasted Leg of Lamb Slow Cooked
00:00 Introduction
00:42 Preparing the lamb
01:43 Marinating the lamb
04:22How to cook the lamb
07:29 How to make turmeric rice
09:57 How to make stock gravy
INGREDIENTS TO MARINATE LAMB LEG :
Lamb leg - 1. 5 kg
Crushed black pepper corns - 2 tbsp
Salt - 1 &1/2 tbsp
Turmeric powder - 1 tsp
Garlic cloves - 8
Green chillies - 6 to 8
Oil - 2 tbsp
Juice of 1 lemon
INGREDIENTS TO MAKE TURMERIC RICE :
Basmati rice - 2 cups
Turmeric powder - 1/2 tsp
Cumin seeds - 1 tsp
Cinnamon stick - 1/2 inch
Cloves - 5
Bay leaves - 2
Ginger garlic paste - 1&1/2 tbsp
Dried lemon - 3
Chicken stock - 2 cups
Milk - 2 cups
Butter - 1 &1/2 tbsp
Oil - 1 &1/2 tbsp
Raisins - 2 tbsp
Chopped almonds - 3 tbsp
INGREDIENTS TO MAKE STOCK GRAVY :
Onion - 1
Tomato - 1
Ginger - 1/2 inch
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Cinnamon stick - 1/2 inch
Bay leaf - 1
Curry powder - 1 tbsp
Garam masala powder - 1/2 tsp
Red chillie flakes - 1 tsp
Oil - 2 tbsp
Chicken stock - 1 & 1/2 cups + stock from lamb leg
Try the recipe and let me know your thoughts and suggestions in the comment section below.
Happy Cooking :)
RECIPES:
Beef Pakoda :
Beef 65 Recipe :
Minced Beef And Potato Recipe :
Egg Tomato Chutney Recipe :
Jacques Pepin's Grilled Lamb Roast | Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a succulent grilled lamb roast with mint and apricot jelly (1:00), spaghetti with vegetables (4:51), cauliflower with breadcrumbs (15:08), and a cherry and almond bread pudding for dessert (18:16).
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 17, 1991. Grilled Lamb Roast
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#jacquespepin #lamb #spaghetti #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Roast Shoulder of Lamb with Tomatoes and Garlic