Slow roasting bone-in leg of lamb until falling-off-the-bone tender is one of the best ways of cooking lamb to get luscious and yet flavorful meat. This one is seasoned with garlic, thyme, bay leaves, kosher salt and black pepper – while the dry white wine adds flavors, juiciness and moisture to the end results. If you are thinking of trying sophisticated and elegant recipes for a fancy dinner, this one is great to start with! Make ahead tip: Roast the lamb two days before serving and refrigerate covered, reheat and serve topped with pan juices and potatoes. Smart Recipes, European Recipes, Lamb Recipes, Recipes Lamb European Slow Roasted Lamb Slow Roasted Lamb Recipe | PT4H35M Serves 6 Ingredients: 4 Cloves Garlic 2 Tablespoons Fresh Thyme Leaves 2 Tablespoons Kosher Salt 4 Fresh Bay Leaves 3 Pounds Yukon Gold Potatoes 1 Tablespoon Freshly Ground Black Pepper 7 Tablespoons Olive Oil 4 Pounds Bone-In Leg Of Lamb 2 Pounds Tomatoes 2 Medium Onions 2 Cups Dry White Wine Preheat the oven to 350 degrees. In a small bowl, add thyme, garlic and 2 tablespoons of salt and with your fingertips, rub until a wet sand-like mixture is formed. In a bowl, add half of the potatoes, 1 tablespoon of oil, 1 crushed bay leaf, salt and black pepper and toss to coat well. In a large roasting pan, spread potatoes in a single layer. Rub leg of lamb with garlic mixture evenly and arrange over potatoes. Arrange remaining potatoes, tomatoes, onions and remaining 3 crushed bay leaves around the leg of lamb. Sprinkle with salt and black pepper and drizzle with remaining 6 tablespoons of oil. Pour wine into roasting pan. With a piece of foil, cover the roasting pan tightly. Roast for about three to four hours. Remove foil and increase the temperature of the oven to 425 degrees. Roast for about 20-25 minutes, flipping once halfway through roasting. Remove from the oven and keep in roasting pan for about 15-20 minutes before carving. Cut meat in large chunks and discard the bones and fat. Transfer the meat and vegetables to a serving platter. Carefully, remove fat from top of pan juices. Place some cooking juices over meat and vegetables evenly. Serve alongside remaining pan juices.

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