Slow Roasted Leg of Lamb
Slow Roasted Leg of Lamb
Inspired by Jamie Oliver's Roasted Shoulder of Lamb
  1. Preheat oven to 450 degrees
  2. Lay your leg of lamb fat side up on a cutting board and score the fat all the way across the top. Do this by taking your knife and applying slight pressure with the front end of the knife run it all the way across the top of the fat and continue until the entire top fat is scored and then do it the opposite direction to create a crosshatch.
  3. Lay 4 sprigs rosemary and 3 garlic cloves in bottom of a roasting pan and place meat scored fat side up on top of the rosemary and garlic. (remember to leave the garlic cloves whole and unpeeled)
  4. Lightly drizzle avocado oil over the scored fat part of the meat just enough to lightly coat most of it (about a tablespoon)
  5. Salt and pepper to taste and then place remaining whole unpeeled garlic and rosemary on top of the meat.
  6. Tent the entire roasting pan with foil and place in the oven, the second you place it in the oven quickly close the door and immediately turn the oven down to 325 degrees.
  7. Let it roast in the oven covered the entire time for 4 hours and its done once the bone comes off easily.
  8. Serve on a tray and garnish with rosemary. (This meat is so tender it isn't really possible to slice it so its easier just to pull it off with a fork and put it on your plate)
When scoring the meat don't put too much pressure or cut to deep. If you see red you've gone too far. It's okay if it happens slightly but just be careful. You can also make a pan sauce gravy with the juices that ooze into the pan by adding some chicken stock and red wine vinegar to deglaze it. Simple and wonderful for drizzling. As for what to serve with this I like to have this with mashed cauliflower and the pan sauces drizzled over that with some sauteed asparagus.
Recipe by Slim Palate at