Indulge the family with this slow-roasted leg of lamb, cooked for seven-hours with shallots, carrots, garlic and herbs. It’s perfect for Easter Sunday or a roast dinner throughout the year and will keep everyone happy. It takes just thirty minutes prep to get this slow cooked joint of lamb in the oven and the rest of it is being patient enough to wait for it to cook. Roasting it low and slow gives the most deliciously tender meat that will just fall apart when it’s ready.
- For this Easter recipe
- you will need:
- 2kg (41⁄2lb) part-boned leg of lamb
- Salt and ground black pepper
- 2 tbsps olive oil
- A few bay leaves
- 200ml (7fl oz) dry white wine
- 600ml (1 pint) vegetable or lamb stock
- 400g (14oz) shallots, peeled
- large carrots, peeled and cut into chunks
- 1 head of garlic, halved across the cloves
Set the oven to 220°C/425°F/Gas Mark 7. Season the lamb, rub it with oil, put in a large casserole and roast it for 30 mins.
Turn the oven temperature down to 130°C/250°F/Gas Mark 1⁄2. Add the bay leaves, wine and stock, put a tight-fitting lid on the dish and cook for 31⁄2 hours. Take lamb out of the oven and leave to cool.
When you want to finish cooking it, set the oven to 130°C/250°F/Gas Mark 1⁄2. Remove fat that has set on top of the stock and discard. Put the casserole on the hob and bring the stock to the boil. Add the shallots, carrots and garlic. Cover and cook in the oven for another 3 hours, until the meat falls off the bone. Lift meat out of the casserole and serve it with the shallots and carrots.
For gravy, pour cooking juices into a pan, squeeze in some of the garlic pulp from the skins. Bring to the boil and reduce to about 300ml (1⁄2 pint). Check the seasoning and strain it into a jug.
Top tip for making slow cooked pot roast lamb
Make a perfect gravy by stirring in a little cornflour and chicken stock to the juices in the bottom of the pan.