Roasted Leg of Lamb
Posted by Callies Biscuits on
As spring starts to bloom and Easter gets closer, I look for recipes that allow me to do what I love most: spend time with family. This roasted leg of lamb allows me to do just that! Full of flavor and packed with potential, this versatile 4-hour roast is so heart-warming for more than one reason. It saves me time in the kitchen so I get to spend Easter morning with my girls. I serve it with asparagus cucumber salad.
Enjoy and Happy Easter!
Roasted Leg of Lamb
- - 3 to 4 pound boneless leg lamb
- 1/4 cup flour
- 2 tablespoons bacon grease or butter
- Salt and Pepper to taste
- 6 carrots washed, peeled and cut into large chunks
- 1 large yellow onion, cut into chunks
- 12 cloves garlic, peeled and smashed
- 7 to 10 sprigs rosemary
- 7 to 10 sprigs parsley
- 1 cup white wine
- 3 cups chicken stock
- 1. Preheat oven to 325.
1. Add the bacon grease or butter to a large dutch oven or pot and turn to high heat.
1. Season the lamb well with salt and pepper. Rub the flour all over the lamb to coat. Add the lamb to the hot pan.
1. Sear the lamb on all sides. About 3 to 4 minutes per side. Once all sides have been seared remove and set aside. In the same pot add in the white wine, chicken stock, carrots, onions, and garlic. Tie the herbs together with kitchen twine and place in the pot as well. Add the lamb back into the pot.
1. Cover with foil and place a lid on top. Cook for two hours.
1. After two hours remove lamb from oven. Flip lamb onto the other side. Cover with foil and cook for an additional 2 hours.
1. After the lamb has cooked for a total of 4 hours remove from oven. Remove lamb from pot and let rest for 20 minutes.
1. Place the pot on the stovetop and bring to a boil. Reduce heat and let simmer until the liquid thickens into a gravy. About 10-15 minutes.
1. Shred the lamb and place on a serving platter. Spoon vegetables and gravy on top.
1. Serve immediately and enjoy!