Slow Roasted Leg of Lamb
Welcoming loved ones around a generous table starts with letting the fresh aromas of Slow Roasted Leg of Lamb fill the home, allowing the savory aromas and fresh ingredients to develop deep flavors, which turns kitchen preparation into a shared pleasure and a welcoming ritual. Roasting helps break down the cellular walls of the vegetables, concentrating their juices and producing a rich, sweet flavor profile. The resulting centerpiece is a stunning, warm invitation for a party of eight, blending quiet luxury with the nostalgic pleasure of sharing a beautifully prepared treat.
You can put this lamb in the oven on a busy Sunday morning and still dazzle your pals by carving it at the table later that night. Keep it simple with roasted veggies or dress this dish up with flat bread, minted yogurt sauce, and a salad of thinly sliced red onion and arugula.
Slow Roasted Leg of Lamb
Ingredients
- 1 (6 to 7-pound) bone in leg of lamb
- 1 whole head garlic, cloves separated and crushed
- 1 bunch fresh rosemary sprigs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 6 large garlic cloves, peeled and minced, about 2 tablespoons
- 1 tablespoon onion, minced
- 1 teaspoon kosher salt
- 1 teaspoon coarse pepper
- 1 (3 to 4 pound) whole chicken
- 1 fennel bulb, tops trimmed, cored and thinly sliced, about 1 cup
- 1 large onion, peeled and thinly sliced
- 8 beef short ribs, about 3 to 4 pounds (choose ribs that are thick and meaty)
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 cup or more unbleached all-purpose flour for dredging
- 4 tablespoons olive oil
- 1 large red onion, diced, about 1 cup
- 2 large carrots, peeled, trimmed and diced, about 1 cup
- 2 medium celery ribs, diced, about 1 cup
- 6 medium garlic cloves, peeled and thinly sliced, about ¼ cup
- 2 large jalapeño peppers, seeded, veins removed, diced, about 2 tablespoons
- 1 (750mL) bottle red wine
- 1 quart homemade or prepared low-sodium beef broth
- 1 cup tomato paste
- 1 cup prepared chili sauce
- 1 large chipotle chili pepper in adobo sauce, seeded and diced, about 2 tablespoons
- 2 cinnamon sticks
- Chopped, fresh cilantro
Instructions
- Preheat the oven to 425°. Place the lamb shoulder, fat side up, onto a rack in the bottom of a large roasting pan.
- Use a sharp knife to cut crosswise lines in the fat layer of the lamb. Stuff the garlic cloves and rosemary sprigs into the slits. Drizzle with olive oil and season with salt and pepper. Cover the pan with aluminum foil and place into the oven. Immediately reduce the heat to 300°. Roast until the meat is falling off the bone, about 4 to 5 hours.
- During the last hour of cooking, you can add roots veggies, like potatoes, carrots and onions to the pan.
- Sunday Best Dressed Wow your Sunday night dinner crowd by carving the lamb table-side. Lay the lamb onto a large carving board. Make sure your knife is well sharpened. Cut several slices from the wide part of the leg, just until you hit the bone. Continue slicing the wide part of the meat, perpendicular to the bone.
- Next, cut the slices from the leg by cutting alongside the bone. Repeat this on the other side of the bone. Fan out the slices on the platter, leaving the bone in the center. Suddenly, you're a pro at carving!
- Slow Cooker Ro9sserie Chicken This recipe comes directly from New Life Farm in Boone, North Carolina. It' s amazing in its simplicity and yet the end result is a melt-in-your mouth, highly flavored chicken just like the one you get from the deli rotisserie in the grocery store. If your slow cooker is large enough, kill two birds with one stone by doubling up this recipe with two chickens to jump start several midweek meals.
- Mix together the garlic, minced onion, salt and pepper. Rub the seasonings all over the chicken. Place the chicken, breast side down into a slow cooker. Place the onion and fennel over the top and around the chicken.
- Cook on high for 4 to 5 hours. Do not add any liquid.
- Sunday Jump Start If your slow cooker can handle two chickens, use extras for these Sunday Best recipes: Chicken Cobb Club Sammies and the variation in Chunky Pork, Butternut Squash and Black Bean Chili. The rich broth left in the bottom of the slow cooker is the perfect ingredient to jump start soups or sauces.
- Place the stock into the fridge overnight. In the morning, skim off the fat layer (which is noted to be perfect for moisturizing your skin!) and save the liquid.
- Sunday Best Inspirations Get your chef's hat on, and create your own midweek dish, like Buffalo Chicken Hash. Cook onions in a skillet in a combination of olive oil and butter. Add diced New Potatoes with Truffle Oil and shredded Rotisserie Chicken. Season with hot pepper sauce and garnish with fresh cilantro. Yum!
- Chili Roasted Beef Short Ribs Prepare these ribs in the morning and slow roast in the oven while you enjoy your Sunday afternoon. It' s melt in your mouth comfort with just a hint of heat.
- Preheat the oven to 250°. Season the ribs with chili powder, salt and pepper. Heat the olive oil in a Dutch oven or large roasting pan over medium high heat. Dredge each rib in flour, shaking off the excess. Place each rib into the oil and brown on all sides. Remove the ribs to a platter. Add the onion, carrots, celery, garlic and jalapeño to the pan. Cook until the veggies are soft.
- Pour in the wine and beef broth. Stir in the tomato paste, chili sauce and chipotle pepper. Bring the liquid to a boil. Return the ribs and any juices on the platter to the pan. Bury the cinnamon sticks in the sauce.
- Cover the Dutch oven with the lid or place aluminum foil over the pan. Place the pan into the oven and cook until the meat is tender and pulling away from the bone, about 6 to 7 hours.
- Remove the pan from the oven and uncover. Place the ribs onto a platter and spoon the sauce over top. Garnish with chopped fresh cilantro.
Chipotle peppers packed in adobo sauce come in a can and are found in the ethnic section of your grocery store or on-line. They are red jalapeño peppers, dried and smoked, then reconstituted in a spicy tomato sauce. These peppers are smoky, fiery and hot. I recommend opening the pepper and removing its seeds before chopping it and adding it to your recipe. After handling, rinse your board and wash your hands to make sure you don't transfer the heat from the peppers to yourself!
Sunday Jump Start Use leftover short rib meat to jumpstart your weekday taco meal. Remove the meat from the bones and store in an airtight container. Reheat in a pot over low heat. Serve with chopped lettuce, chopped tomatoes, sour cream, guacamole and salsa.
The Heart of the Table
The comforting, savory aroma of sizzling meats and savory fats evokes a sense of shared abundance, drawing everyone close to enjoy this slow roasted leg of lamb. Passing this generous, warm platter around the table turns our dinner into a lively symphony of stories.
The Art of the Host
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- pure cotton kitchen twine for secure trussing and styling
- a hand-turned, wide-rimmed salad bowl crafted from solid cherrywood
- a set of matte-finished ceramic salad plates chilled beforehand
- an instant-read digital meat thermometer with a backlit display
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To stand up to the rich, savory proteins of the Slow Roasted Leg of Lamb, our sommelier recommends a bold, full-bodied Napa Valley Cabernet Sauvignon or a spicy Syrah from the Northern Rhône. These wines offer deep blackberry, black pepper, and toasted cedar tannins that slice cleanly through the savory fat, echoing the char and red wine reductions. Serve at a cellar temperature of 60°F in a large, wide-bowled Bordeaux glass. For a premium non-alcoholic alternative, pour a cold-brewed sparkling black tea infused with black currant juice, dried orange peel, and a touch of rosemary, served at 55°F in a wide-bowled wine glass. The robust tea tannins and dark berry notes mirror the structure of a fine red wine.
- THE VIBE: Set the mood by dimming the dining room lights to a warm, candlelit glow, letting the flickering flames from beeswax tapers cast soft shadows across the table. In the background, curate a playlist featuring the acoustic warmth of Norah Jones, the nostalgic piano melodies of Vince Guaraldi, and the soft jazz rhythms of Stan Getz, kept at a volume that encourages intimate conversations and gentle laughter. The physical atmosphere is enriched by the scent of cinnamon-honey steam and the natural woodsy aroma of the fireplace. With a party of eight snugly gathered around the table, the space feels like a sanctuary of comfort and welcoming grace.