Monday, May 23, 2011

Slow Roasted Leg of Lamb

Are you a good cook? Are you a bit challenged in the kitchen? Well your skill level really doesn't matter when it comes to this dish. All you have to do is mix the marinade and let your oven do the rest! This is the most insanely succulent, tender, and absurdly delicious lamb dish ever:)

The lamb is slow cooked for 9 hours and releases a medley of juices that intensify to make such a delicious gravy. This is a show-stopper kind of dish that will leave you hassle-free before your guests arrive.

I like to serve it on a large platter and then wow everyone as I effortlessly pull the meat apart with a knife and fork..

1 large leg of lamb (6-9pounds)
12 garlic cloves
1 tablespoon dijon mustard
1 tablespoon whole grain mustard
1 tablespoon coriander seeds (smashed)
1/2 tablespoon dried oregano
2 rosemary sprigs
5 sprigs of thyme
1/2 tablespoon salt
1.2 tablespoon pepper
1/4 cup extra virgin olive oil
1/2 cup white wine
1/2 tablespoon balsamic vinegar

As your butcher to take off the silver skin from the leg and cut the bone if it's too big (save them though! They add to the gravy). If there's loads of fat then trim some off. But if only parts of it are covered, leave it on as it gets rendered and makes for an incredible gravy.

Insert the tip of a sharp knife into several parts of the lamb and twist (you want to make a wide incision so you can insert garlic. Add the reserved bones. Cut garlic cloves in half and push into the holes. Salt and pepper the entire leg and rub the mustards, oregano and coriander seeds well into the meat. Add the thyme, rosemary, olive oil, wine and balsamic on the lamb and let marinade for at least 12 hours but ideally 24.

Before roasting, remove the lamb from the fridge and let it sit covered for about 1.5 hours- it's best to put the meat in the oven at just above room temp than cold.

Heat oven to 250 and cook, tightly covered in tinfoil for 6-9 hours (depending on how many pounds your piece is). Baste every two hours. Half way through cooking, flip the leg over.  The meat will tenderize and fall off the bone with ease. Serve on a platter and pour the pan gravy all over the lamb:)

ps. sorry for the poor quality pictures- eating was the first thing on our minds and I took it in haste!!

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