Pairs well with Slow-Roasted Leg of Lamb with Herbs and Spices
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Slow-Roasted Leg of Lamb with Herbs and Spices
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A flavorful slow-roasted leg of lamb marinated with herbs, spices, and olive oil, cooked low and slow for tender, juicy results.
04:00:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- leg of lamb - 1 leg (marinated whole leg)
- thyme - watch the video to see (fresh or dried)
- black pepper - watch the video to see (freshly ground)
- oregano - watch the video to see (fresh or dried)
- bay leaf - watch the video to see (whole)
- cinnamon - watch the video to see (ground or stick)
- salt - watch the video to see (to taste)
- extra virgin olive oil - watch the video to see (for marinating)
- onion - watch the video to see (chopped or sliced)
- garlic - watch the video to see (crushed or chopped)
- lemon - watch the video to see (juice and/or zest)
- chili - watch the video to see (fresh or dried, chopped)
Instructions
- Prepare the marinade: Combine thyme, black pepper, oregano, bay leaf, cinnamon, salt, extra virgin olive oil, onion, garlic, lemon, and chili in a bowl.
- Marinate the lamb: Mix the marinade ingredients with the leg of lamb using your hands to coat it thoroughly. Let it marinate.
- Prepare for roasting: Place the marinated lamb in a roasting dish and cover it tightly with foil.
- Roast the lamb: Preheat the oven to 150°C (hot air/fan assisted). Roast the lamb for 4 hours.
- Rest and serve: Remove the lamb from the oven, let it rest before carving and serving.
