Leg of lamb roasted slowly in white wine and fresh herbs
It is a holiday weekend where I live in Spain, and while I wasn't really planning making anything special this year, yesterday I went to the local butchers and there was some really great-looking lamb for sale. So I decided to buy a leg and prepare it today, San Juan Day, but in totally low-maintenance mode, i.e. the whole meal cooks itself basically. If you are going to do this recipe, when you buy the leg of lamb, ask the butcher to make some deep cuts meat to bone (or do that yourself if you have a butcher-sharp knife at home) so that you can stuff them with tasty herbs and ingredients which helps to infuse the whole joint with flavour. Hope you like it :-)
Leg of lamb roasted slowly in white wine and fresh herbs
It is a holiday weekend where I live in Spain, and while I wasn't really planning making anything special this year, yesterday I went to the local butchers and there was some really great-looking lamb for sale. So I decided to buy a leg and prepare it today, San Juan Day, but in totally low-maintenance mode, i.e. the whole meal cooks itself basically. If you are going to do this recipe, when you buy the leg of lamb, ask the butcher to make some deep cuts meat to bone (or do that yourself if you have a butcher-sharp knife at home) so that you can stuff them with tasty herbs and ingredients which helps to infuse the whole joint with flavour. Hope you like it :-)
Open in Cookpad AppSteps
- 1
Put the meat in a roasting dish. Crush the garlic and put the crushed cloves in the cuts. Slice the onion and scatter around the dish and meat (put some onion and garlic under the leg). Wash the herbs and veg and generally gather the other ingredients together. Put the oven on at 150°
- 2
Peel the potatoes and carrots, cut into snall bite-size pieces and distribute aroind the dish. Put the sprigs of thyme in the cuts. Add the rosemary leaves and the dijon mustard to the glass of wine and mix well
- 3
Pour the wine mixture over the meat and veg. Add salt and pepper.
- 4
Cover loosely with foil and put the diah in the middle of the oven. Close the door and start doing something else for an hour and a half 😊
- 5
After 2 hours take out of the oven and remove the foil
- 6
Turn the lamb over and baste with the juices. Stir the veg around in the juices a bit too
- 7
Return to the oven and turn the heat up to 225° for 15 mins
- 8
Turn oven off, grill on and grill on high for 10 mins more
- 9
Take out of the oven. Turn grill off and oven on again to 210°.
- 10
Put the lamb on a plate to sit for a while
- 11
Return dish to oven and cook for 10 minutes longer at 210°
- 12
When they are done the veg will be cooked through and the sauce thicker
- 13
Put the veg around the lamb and spoon a little sauce over from the dish
- 14
Put the rest of the sauce into a serving dish so that family and/or friends can spoon as and if they want. Enjoy!!!
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