Slow-Roasted Leg of Lamb with the Candy Timeless Oven 60cm 70L 2 Knobs + Display
Candy is one with the classics, and what’s more classic than a roast leg of lamb? Paired with the perfect side dish will make Christmas lunch or dinner memorable. Cooking a delicious leg-of-lamb can be easy and forgiving with the Candy 90cm 89L Built-In Multifunction Oven. It does take patience, but you’ll be rewarded with a tender lamb leg that is easy to pull off the bone, served with a flavourful rosemary garlic-infused gravy.
- 25 kg, bone-in (or shoulder)
- Salt and pepper
- 5 tbsp olive oil
- 1 whole garlic head, unpeeled, cut in half horizontally
- 1 onion, quartered (unpeeled is fine)
- 2 rosemary sprigs (2 = whisper of rosemary flavour, 4 sprigs = stronger flavour)
- 3 cups beef stock/broth, low sodium (or homemade)
- 2 cups water
- 4 tbsp flour (white)
- 1 cup water
- Salt and pepper, to taste
- Preheat oven to 170°C/335°F (standard) or 150°C (fan).
- Place garlic, onion, and rosemary in a metal roasting pan.
- Season lamb: Place lamb leg right side up in the pan. (Note 2) Sprinkle generously with salt and pepper and rub it in.
- Turn the lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, and rub it in. (Video helpful here)
- Add liquids and cover: Drizzle lamb with olive oil. Pour broth and water around the lamb – it won’t cover it, but that’s ok, the lamb sinks into it. Cover with foil (don’t use a lid, you want a bit of liquid to steam out).
- Slow roast: Place in the oven and roast for 4.5 hours. (See Notes for roasting timetable)
- Check meat: Remove from the oven, and remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, covered, to the oven.
- Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.
- Rest: Remove lamb, spoon over pan juices generously. Transfer to a serving platter, and cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).
- Skim fat: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.
- Add flour: Place pan on the stomodeum-high high. When the liquid bubbles, add flour. Use a whisk to mix it in – this may take a few minutes as the liquid reduces.
- Add water: Once it looks like sludge (see video), whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt.
- Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into a jug.
The meat is tender so you will only need tongs to tear the meat off. Serve with gravy!
(Main Article: https://www.recipetineats.com/slow-roast-leg-of-lamb/)