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Slowly Cooked Leg of Lamb

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Introduction Of Slowly Cooked Leg of Lamb:

Slowly Cooked Leg of Lamb, a dish that promises to tantalize your taste buds and leave you craving for more. This slow-cooked masterpiece is perfect for special occasions or gatherings, as it not only yields a melt-in-your-mouth texture but also fills the air with irresistible aromas. In this detailed and SEO-optimized recipe article, we’ll guide you through the step-by-step process of making this tender and flavorful delight. Get ready to savor the goodness of Slowly Cooked Leg of Lamb!

Slowly Cooked Leg of Lamb

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To make the Slowly Cooked Leg of Lamb, gather the following ingredients:

  • 1 whole leg of lamb (approximately 4-5 lbs)
  • 6 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 1 cup chicken or vegetable broth
  • 1 cup red wine (optional)
  • 4-5 carrots, peeled and cut into chunks
  • 2 onions, peeled and cut into wedges


1. Prepare the Marinade:

In a bowl, combine the minced garlic, chopped rosemary, fresh thyme leaves, Dijon mustard, olive oil, lemon juice, salt, and black pepper. Mix the ingredients thoroughly to create a flavorful marinade.

2. Marinate the Lamb:

Place the leg of lamb in a large resealable bag or a shallow dish. Pour the marinade over the lamb, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse the meat.

3. Preheat the Oven:

Preheat your oven to 325°F (160°C).

4. Sear the Lamb:

Remove the marinated leg of lamb from the refrigerator and let it come to room temperature. In a large oven-safe skillet or roasting pan, heat some oil over medium-high heat. Sear the lamb on all sides until it develops a golden-brown crust.

5. Add the Liquid and Vegetables:

Pour the chicken or vegetable broth and red wine (if using) into the skillet or roasting pan, surrounding the lamb. Add the carrots and onion wedges to the liquid, arranging them around the lamb.

6. Slow Cook the Lamb:

Cover the skillet or roasting pan tightly with foil or a lid. Transfer it to the preheated oven and slow cook the lamb for about 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.

7. Rest and Serve:

Remove the foil or lid, and let the lamb rest for about 10-15 minutes before carving. Serve the Slowly Cooked Leg of Lamb with the tender vegetables and pan juices. Garnish with fresh herbs if desired.


1. Can I use a boneless leg of lamb for this recipe?

Absolutely! A boneless leg of lamb will work perfectly for this recipe. However, the cooking time may be slightly reduced.

2. Can I use other vegetables in the dish?

Certainly! Feel free to add potatoes, parsnips, or any other root vegetables you prefer.

3. Can I make this dish in a slow cooker?

Yes, you can use a slow cooker for this recipe. Follow the same steps of marinating and searing the lamb, then transfer it to the slow cooker with the liquid and vegetables. Cook on low for 6-8 hours or on high for 3-4 hours until the lamb is tender.


Slowly Cooked Leg of Lamb is a tender and flavorful delight that will elevate any gathering or special occasion. This detailed and SEO-optimized recipe has guided you through the process, ensuring a melt-in-your-mouth experience filled with aromatic herbs and succulent meat. Share this delightful dish with family and friends, and savor the goodness of Slowly Cooked Leg of Lamb. The richness of flavors and tender texture will create a memorable dining experience for all. Embrace the culinary charm and slow-cooked perfection of this dish, and enjoy the delectable journey it takes your taste buds on!

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