As long as you’re prepared, a slow roasted lamb leg is the easiest thing in the world.
And prepared means – a solid five hours.
But as long as you have that, it’s easy as. To prepare the leg, all I did was score the skin, rub salt and oil over it, and then it went into the oven on top of a bed of rosemary and chopped onions.
Five torturous hours later, as the house filled with the scent of gently roasting lamb, it was ready.
I added some vegetables to the oven tray for the last hour of cooking, and it was seriously one of the easiest dinners I’ve made in ages.
But I’m not sure when I’ll be making this again. Because in preparation for my parents’ visit (they’ve now been here a week) I cleaned the oven. And it’s now SO CLEAN that I don’t want to use it. Also cos… y’know… mum has been doing all the cooking. (Spoilt, I know.)
I am kind of craving more lamb though…
A recipe of sorts for slow cooked lamb.
- 2kg lamb leg
- 2 tablespoons olive oil
- Salt and pepper
- 2 onions, peeled and roughly cut into chunks
- Several sprigs of fresh rosemary
- Preheat oven to 140°C..
- Score the skin of the lamb with a sharp knife.
- Drizzle with oil and rub over with salt.
- Place the onions and rosemary in the bottom of a large oven tray and place the lamb on top. Season with pepper.
- Cover the tray with foil and roast for about 4-5 hours, or until the meat is tender and falling off the bone.
- If you’d like vegetables, add them to the tray for the last hour.
- Let the lamb rest for at least 20 minutes before serving. You should be able to shred the meat easily with a fork.