Slow roast leg of lamb recipe
Slow roast leg of lamb with herb rub Tender, slow roast lamb, infused with mellow garlic and herb flavours makes wonderful comfort food. This recipe makes its own delicious gravy too, perfect for a big meal with friends and family. Each serving provides 672 kcal, 60g protein, 28g carbohydrates (of which 1.5g sugars), 35g fat (of which 17.5g saturates), 3g fibre and 3g salt. whole head of garlic 1 tbsp salt flakes2 sprigs rosemary, leaves only, chopped2 sprigs thyme, leaves onlyolive oil1 leg of lamb, approximately 2kg/4½lb whole head of garlic 1 tbsp salt flakes 2 sprigs rosemary, leaves only, chopped 2 sprigs thyme, leaves only olive oil 1 leg of lamb, approximately 2kg/4½lb 1kg/2lb 4oz potatoes100g/4oz butter25g/1oz Parmesan, finely gratedsalt and freshly ground black pepper 1kg/2lb 4oz potatoes 100g/4oz butter 25g/1oz Parmesan, finely grated salt and freshly ground black pepper Method Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin.Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking.When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper. Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve. Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin. Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking. Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking. When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes. When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper. Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve. Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve.