Full article

Slow Roasted Leg of Lamb

Posted on: February 12, 2012     |     1 comment
Slow Roasted Leg of Lamb

Just tried this today:


2kg leg of Lamb
Garlic (1 bulb)
Rosemary (5 large twigs)
Olive Oil (2 tbls)

Red Wine Vinegar (2 tbls)
Capers (2 tbls)
Mint (6 leaves, finely chopped)
Chicken Stock (400ml)
Flour (1 tbls)

Prep - 10 minutes
Cooking time - 3-4 hours
Serves - 3-4 people 


  • Add olive oil to an oven proof pan (lid required) together with 3 or 4 cloves of garlic.
  • Lightly cut the fatty top of the lamb in a cross pattern and rub in olive oil, salt and pepper.
  • Add garlic and rosemary to the top, attach lid and place in oven (at 170 f / 77 c) for 3-4 hours.
  • Remove the pan from the oven and lift the lamp out, place on plate and cover with silver foil.
  • Remove garlic from pan and squeeze juices back into pan.
  • Heat the pan on the hob and add in flour, chicken stock and boil for 5 minutes.
  • Then add red wine vinegar, capers and mint and boil for a further 3 minutes, stiring all the time.
  • I served this with red cabbage and roast potatoes. 


slow roasted lamp ingredients

seasoned lamb


slow cooked lamb



Comments (1)

  • Posted on 4 May 2012 by Martin user avatar image

    This looks great!

Post a comment

Get your avatar from Gravatar

Need to recruit a new chef? - Talk to us