Jamie Oliver 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.
- Prep Time: 15
- Cook Time: 270
- Total Time: 4 hours 45 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Slow roasting
- Cuisine: British
Ingredients
Scale
- 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.