Herb-Infused Slow-Roasted Leg of Lamb
Discover the rich flavors of this herb-infused slow-roasted leg of lamb, a tantalizing main dish perfect for family gatherings and festive occasions, offering a succulent taste experience that melts in your mouth.
Prep time: 15 minutesCook time: 3 hours 30 minutesServes: 8
Ingredients
1 leg of lamb (5 lbs)
2 tbsp olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp fresh oregano, chopped
4 cloves garlic, minced
1 tbsp sea salt
2 tsp black pepper
1 lemon, zested and juiced
2 cups chicken broth
1/2 cup dry red wine
Instructions
1. Preheat your oven to 325°F (163°C).
2. In a small bowl, mix olive oil, rosemary, thyme, oregano, minced garlic, sea salt, and black pepper to create an herb paste.
3. Rub the herb paste all over the leg of lamb, ensuring even coverage.
4. Place the lamb in a roasting pan and pour the lemon juice and zest over it.
5. Add chicken broth and red wine to the pan to keep the meat moist.
6. Cover the pan with aluminum foil and roast in the preheated oven for 3 hours, basting occasionally.
7. Remove the foil and increase the oven temperature to 375°F (190°C). Roast for an additional 30 minutes until the exterior is browned and crispy.
8. Let the lamb rest for 15 minutes before slicing and serving.
Storage
Store any leftover lamb in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices of lamb in a preheated oven at 300°F (149°C) for about 15 minutes, or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
