Jamie Oliver’s Slow Roast Leg of Lamb is a beautifully tender and flavorful dish, perfect for special occasions or family gatherings. Slow-cooking the lamb brings out its rich flavor and ensures that the meat is melt-in-your-mouth tender. Infused with herbs, garlic, and olive oil, this leg of lamb is a showstopper that requires minimal effort but delivers maximum flavor.
What is Jamie Oliver’s Slow Roast Leg of Lamb?
Jamie Oliver’s Slow Roast Leg of Lamb is a simple yet flavorful recipe that involves slow-cooking a leg of lamb with garlic, rosemary, and olive oil until it becomes fall-apart tender. The slow roasting process allows the lamb to soak up all the flavors while remaining moist and succulent. This dish is perfect for Sunday roasts or festive dinners when you want to impress your guests with a hearty, delicious meal.
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Why You Should Try This Recipe
- Incredibly tender: The slow cooking process ensures the lamb is tender and juicy.
- Full of flavor: Garlic, rosemary, and olive oil infuse the lamb with rich and aromatic flavors.
- Perfect for gatherings: Ideal for family meals, holiday feasts, or special occasions.
- Easy to make: Minimal preparation with fantastic results.
- Great for leftovers: The leftover lamb can be used in sandwiches, salads, or other dishes.
Ingredients Needed to Make Jamie Oliver Slow Roast Leg of Lamb
- 1 leg of lamb (approx. 2 kg / 4.4 lbs) – the star of the dish.
- 6 garlic cloves – peeled and sliced.
- A few sprigs of fresh rosemary – for aromatic flavor.
- 2 tbsp olive oil – for drizzling over the lamb.
- Salt and pepper – to taste for seasoning.
- 200ml (7 fl oz) red wine – optional, for added depth of flavor.
- 300ml (10 fl oz) lamb or vegetable stock – to keep the meat moist during cooking.
Equipment
- Roasting pan – large enough to fit the leg of lamb.
- Aluminum foil – for covering the lamb during cooking.
- Sharp knife – to make slits in the lamb for the garlic and rosemary.
- Meat thermometer – optional, for checking the internal temperature.
Instructions to Prepare Jamie Oliver Slow Roast Leg of Lamb
Step 1: Prepare the lamb
- Preheat your oven to 160°C (320°F). Take your leg of lamb and use a sharp knife to make small slits all over the surface. Insert slices of garlic and small sprigs of rosemary into each slit.
Step 2: Season and drizzle with olive oil
- Rub the leg of lamb with olive oil, making sure it is evenly coated. Season generously with salt and pepper.
Step 3: Place in the roasting pan
- Place the seasoned lamb in a large roasting pan. If using, pour the red wine and stock into the bottom of the pan to keep the meat moist and add extra flavor during roasting.
Step 4: Slow roast the lamb
- Cover the roasting pan tightly with aluminum foil to trap the moisture. Place the lamb in the preheated oven and roast for 4 hours. During this time, the lamb will become incredibly tender and fall off the bone.
Step 5: Uncover and crisp up the lamb
- After 4 hours, remove the foil and increase the oven temperature to 200°C (400°F). Roast the lamb uncovered for an additional 20-30 minutes to allow the outside to crisp up and develop a golden-brown crust.
Step 6: Rest the lamb and serve
- Once the lamb is done, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute, making the meat even more tender. Serve the Jamie Oliver Slow Roast Leg of Lamb with your favorite sides.
What Goes Well With Jamie Oliver’s Slow Roast Leg of Lamb
- Roast potatoes: Crispy roast potatoes are a classic side that pairs beautifully with lamb.
- Mint sauce: The fresh, tangy flavor of mint sauce complements the richness of the lamb.
- Steamed vegetables: Serve with a medley of steamed carrots, peas, or green beans for a balanced meal.
- Gravy: Use the pan juices to make a delicious gravy to drizzle over the lamb.
- Couscous or rice: For a lighter option, serve the lamb with couscous or fluffy rice.
Expert Tips for Making the Best Jamie Oliver Slow Roast Leg of Lamb
- Use fresh herbs: Fresh rosemary and garlic add the best flavor, so avoid using dried herbs if possible.
- Rest the lamb: Always allow the lamb to rest after cooking to ensure it stays juicy and tender.
- Slow and low is key: The secret to ultra-tender lamb is cooking it at a low temperature for an extended period.
- Check the internal temperature: Use a meat thermometer to ensure the lamb is cooked to perfection. For a well-done leg, aim for 90°C (195°F).
- Make ahead: This dish can be made ahead and gently reheated before serving, making it ideal for entertaining.
Easy Variations of Jamie Oliver Slow Roast Leg of Lamb
- Herb-crusted lamb: Add a herb crust by mixing breadcrumbs, fresh herbs, and olive oil, and pressing it onto the lamb before roasting uncovered.
- Spicy version: Add a rub of cumin, coriander, and paprika for a Moroccan-inspired twist.
- Lemon and garlic: Add zest from one lemon to the garlic and rosemary mixture for a citrusy flavor.
- Red wine gravy: Use the pan juices, red wine, and flour to create a rich gravy to serve alongside the lamb.
Best Practices to Store Jamie Oliver Slow Roast Leg of Lamb
- Refrigerate: Store leftover lamb in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the lamb in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Portion control: Slice the lamb into individual portions and freeze them separately for easy reheating.
Best Practices to Reheat Jamie Oliver Slow Roast Leg of Lamb
- Oven: Reheat the lamb in a preheated oven at 160°C (320°F) for 15-20 minutes, or until warmed through.
- Microwave: Reheat smaller portions in the microwave on medium heat for 2-3 minutes, ensuring even heating.
How Can I Make Jamie Oliver’s Slow Roast Leg of Lamb Healthier?
- Trim the fat: Remove excess fat from the lamb before cooking to reduce the fat content.
- Use less oil: Cut down on the olive oil or use a cooking spray to reduce calories.
- Serve with lighter sides: Pair the lamb with steamed vegetables or a salad for a lighter meal.
- Limit the wine: If using wine, opt for a lower-alcohol version or replace it with additional stock.
Nutrition Value (per serving)
- Calories: 450
- Fat: 30g
- Carbohydrates: 5g
- Protein: 40g
- Fiber: 1g
FAQs
How long should you cook a leg of lamb in the oven?
For Jamie Oliver’s Slow Roast Leg of Lamb, cook the lamb at 160°C (320°F) for about 4 hours. This slow and low method ensures the meat becomes tender and fall-apart soft. After the slow roasting, increase the oven temperature to 200°C (400°F) and roast uncovered for 20-30 minutes to crisp up the outside.
Can you cook lamb the day before and reheat it?
Yes, Jamie Oliver’s Slow Roast Leg of Lamb can be cooked the day before and reheated. After cooking, let the lamb cool and store it in the fridge. When ready to serve, reheat in the oven at 160°C (320°F) for 15-20 minutes, covered with foil to prevent drying out.
What herbs go best with slow roast lamb?
Rosemary and thyme are the most commonly used herbs for Jamie Oliver’s Slow Roast Leg of Lamb. Both herbs complement the rich flavor of lamb and enhance the dish’s aroma. You can also add bay leaves, oregano, or sage for additional flavor.
How do you keep the lamb moist when roasting?
To keep Jamie Oliver’s Slow Roast Leg of Lamb moist, cook the lamb covered with foil during the slow roasting process. Adding a liquid like wine or stock to the roasting pan helps keep the meat juicy as it slowly cooks. Letting the lamb rest for 10-15 minutes before carving also locks in moisture.
Final Words
Jamie Oliver’s Slow Roast Leg of Lamb is a crowd-pleasing dish that combines simplicity with incredible flavor. With just a handful of ingredients and a slow-cooking process, you’ll create a tender, melt-in-your-mouth meal that’s perfect for any occasion.
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Jamie Oliver Slow Roast Leg of Lamb
- Prep Time: 15
- Cook Time: 270
- Total Time: 4 hours 45 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Slow roasting
- Cuisine: British
Description
Jamie Oliver’s Slow Roast Leg of Lamb is a simple yet flavorful recipe that involves slow-cooking a leg of lamb with garlic, rosemary, and olive oil until it becomes fall-apart tender. The slow roasting process allows the lamb to soak up all the flavors while remaining moist and succulent. This dish is perfect for Sunday roasts or festive dinners when you want to impress your guests with a hearty, delicious meal.
Ingredients
- 1 leg of lamb (approx. 2 kg / 4.4 lbs) – the star of the dish.
- 6 garlic cloves – peeled and sliced.
- A few sprigs of fresh rosemary – for aromatic flavor.
- 2 tbsp olive oil – for drizzling over the lamb.
- Salt and pepper – to taste for seasoning.
- 200ml (7 fl oz) red wine – optional, for added depth of flavor.
- 300ml (10 fl oz) lamb or vegetable stock – to keep the meat moist during cooking.
Instructions
Step 1: Prepare the lamb
- Preheat your oven to 160°C (320°F). Take your leg of lamb and use a sharp knife to make small slits all over the surface. Insert slices of garlic and small sprigs of rosemary into each slit.
Step 2: Season and drizzle with olive oil
- Rub the leg of lamb with olive oil, making sure it is evenly coated. Season generously with salt and pepper.
Step 3: Place in the roasting pan
- Place the seasoned lamb in a large roasting pan. If using, pour the red wine and stock into the bottom of the pan to keep the meat moist and add extra flavor during roasting.
Step 4: Slow roast the lamb
- Cover the roasting pan tightly with aluminum foil to trap the moisture. Place the lamb in the preheated oven and roast for 4 hours. During this time, the lamb will become incredibly tender and fall off the bone.
Step 5: Uncover and crisp up the lamb
- After 4 hours, remove the foil and increase the oven temperature to 200°C (400°F). Roast the lamb uncovered for an additional 20-30 minutes to allow the outside to crisp up and develop a golden-brown crust.
Step 6: Rest the lamb and serve
- Once the lamb is done, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute, making the meat even more tender. Serve the Jamie Oliver Slow Roast Leg of Lamb with your favorite sides.
