Slow-Roasted Rosemary and Garlic Lamb Leg

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👨‍🍳 Instructions

  1. Prep the base
    • Place potatoes and onions in a large roasting pan. Toss with olive oil, salt, and pepper.
  2. Season the lamb
    • Place lamb on top of the veggies. Rub with garlic, rosemary, oregano, olive oil, salt, and pepper.
  3. Add liquid
    • Pour chicken stock, lemon juice, and wine around the lamb (not directly on it).
  4. Slow roast
    • Cover tightly and roast at 170°C (350°F) for 4½ hours until fork-tender.
  5. Finish with a blast
    • Uncover, baste with pan juices, and roast at 240°C (475°F) for 20 minutes until golden.
  6. Rest and serve
    • Let rest for 10–15 minutes. Serve with the roasted potatoes and pan juices.
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