Slow-Roasted Herb-Infused Lamb Leg
A succulent slow-roasted lamb leg infused with garlic, rosemary, and thyme, resulting in tender and flavourful meat. Perfect for a special occasion or a hearty family meal.
instructions
step 1
Preheat the oven to 160°C (320°F).
step 2
In a small bowl, mix the olive oil, minced garlic, chopped rosemary, thyme, sea salt, black pepper, Dijon mustard, and lemon juice.
step 3
Rub the lamb leg with the herb mixture, ensuring it is evenly coated. Let it marinate for 30 minutes at room temperature.
step 4
Place the lamb leg on a rack in a roasting pan.
step 5
Pour the white wine into the bottom of the roasting pan.
step 6
Cover the lamb with aluminium foil and roast in the preheated oven for 3 hours.
step 7
Remove the foil and increase the oven temperature to 200°C (400°F).
step 8
Roast for an additional 30 minutes, basting occasionally with the pan juices, until the lamb is golden brown and the internal temperature reaches 60°C (140°F) for medium-rare.
step 9
Remove the lamb leg from the oven and let it rest, covered with foil, for 20 minutes to allow the juices to redistribute.
step 10
Slice the lamb leg and garnish with fresh mint leaves before serving.
ingredients
2 kg lamb leg, bone-in
5 tablespoons olive oil
8 cloves garlic, minced
4 tablespoons fresh rosemary, finely chopped
3 tablespoons fresh thyme, finely chopped
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
1 tablespoon Dijon mustard
1 lemon, juiced
1 cup dry white wine
Fresh mint leaves for garnish
tools
roasting pan
rack
small bowl
meat thermometer
tongs
cutting board
knife
aluminium foil