Slow Roast Leg of Lamb - Tender and Flavourful

Indulge in the succulent flavors of slow-roasted leg of lamb with this easy and mouthwatering recipe. With its tender and juicy meat that falls right off the bone, this dish is a showstopper for any special occasion. The long cooking time at a low temperature ensures that the lamb is beautifully seasoned and incredibly flavorful. Serve it with roasted vegetables and a rich gravy for a truly unforgettable meal.

Ingredients

• 1 leg of lamb, bone-in (about 5 pounds)
• 6 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup chicken broth
• 1 cup red wine

Directions

1. Preheat the oven to 275°F (135°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper to make a paste.
3. Score the lamb lightly on all sides, then rub the herb paste all over the lamb, making sure to get it into the cuts.
4. Place the lamb on a roasting rack set inside a roasting pan.
5. Pour the chicken broth and red wine into the bottom of the roasting pan.
6. Cover the roasting pan with aluminum foil.
7. Roast the lamb in the preheated oven for 6 hours, basting it with the pan juices every 2 hours.
8. After 6 hours, remove the foil, increase the oven temperature to 425°F (220°C), and roast for an additional 30 minutes to brown and crisp the exterior of the lamb.
9. Remove the lamb from the oven and let it rest for 20 minutes before carving.
10. Carve the lamb into thin slices and serve with the pan juices.
11. Enjoy the succulent and flavorful slow-roast leg of lamb with your favorite side dishes.

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