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.

Ingredients

• 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

Grevey:

• 4 tbsp flour (white)
• 1 cup water
• Salt and pepper, to taste

Instructions

1. Preheat oven to 170°C/335°F (standard) or 150°C (fan).
2. Place garlic, onion, and rosemary in a metal roasting pan.
3. Season lamb: Place lamb leg right side up in the pan. (Note 2) Sprinkle generously with salt and pepper and rub it in.
4. 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)
5. 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).
6. Slow roast: Place in the oven and roast for 4.5 hours. (See Notes for roasting timetable)
7. 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.
8. Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.
9. 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).

GRAVY:

1. Skim fat: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.
2. 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.
3. 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.
4. Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into a jug.

SERVING:

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/)