Slow Roasted Leg Of Lamb

This delicious recipe is the first of a series of guest posts that have been written by some of my brilliant and lovely friends. Cath is my oldest friend and we have know each other since we were tiny. We went to the same primary and secondary schools, and left the country for the big smoke to head to university (different unis though).

Cath is now the mum to 3 beautiful kids, the youngest of which is only six months old. She is one of those people that you want to sit next to at a dinner party, because you know you will have great conversations and a good laugh. This girl is clever, crafty and knows how to have a good time! You can see more of her on her blog Mobblegobble. She has been having a little blogging break whilst she spends time with her beautiful baby, but there are some fab tutorials in her archives. Thanks Cath for sharing your recipe.

Slow Roasted Leg Of Lamb with Tomato Gravy

Ingredients:

  • Olive oil
  • Leg of lamb (approx 2kg feeds us with plenty left over)
  • 2 x Onions, sliced (optional)
  • 1 x Can of Tomato soup
  • 4 -5 carrots, peeled, top and tailed (chop massive ones but medium – small carrots can be left whole)
  • Vegetables to serve – the roast regulars at our house are potatoes, pumpkin, sweet potato, silver beet, brussel sprouts, broccoli, cauliflower and / or whatever is in season.

Instructions:
This recipe is easy peesy but it takes a few hours. We do ours in the French oven and have made it in the camp oven. I haven’t tried it but I’m sure it would work in a slow cooker or even a roasting pan with a lid in a slow / moderate oven. This recipe is for the French oven and for a leg weighing approximately 2 kgs – you will need to adjust your cooking time depending on weight.

  1. Heat a couple of tablespoons of oil in cast iron French oven on medium heat.
  2. Brown / sear the leg of lamb in the oil for about 10-15 minutes.
  3. Add your onions here if you are having any and let them sauté around the meat for a couple of minutes.
  4. Add tomato soup to the meat. Baste the leg with soup and bring to a gentle simmer. Replace lid and cook on low heat for approx 1.5 – 2 hours. Check every 30 mins or so and turn meat, stirring soup.
  5. Add carrots, cook for a further 1.5 hours, stirring and turning meat.
  6. Here we par-boil some spuds (about 6 mins), drain and bake them in a moderate – hot oven, along with sweet potato and parsnip.
  7. We always peel a bit of meat off to check if it’s ready – it should come away easily. The meat just starting to fall off the shank is a good indicator the lamb should be tender. You could always ask your butcher if you aren’t sure.
  8. Once cooked, remove from French oven and rest.
  9. Steam green vegetables to suit your taste – we like them just cooked so about 8 mins for brussel sprouts, adding the broccoli with about 5 mins to go.
  10. Carve lamb, remove carrots and “plate up” with vegetables.
  11. Spoon tomato gravy either directly onto plated meat or into serving jug for the table.
  12. We had ours with some mulled wine to celebrate winter solstice.
Slow Roasted Leg Of Lamb
 
Author::
Recipe type: lamb
Ingredients:
  • Olive oil
  • Leg of lamb (approx 2kg feeds us with plenty left over)
  • 2 x Onions, sliced (optional)
  • 1 x Can of Tomato soup
  • 4 -5 carrots, peeled, top and tailed (chop massive ones but medium – small carrots can be left whole)
  • Vegetables to serve – the roast regulars at our house are potatoes, pumpkin, sweet potato, silver beet, brussel sprouts, broccoli, cauliflower and / or whatever is in season.
Method:
  1. This recipe is easy but it takes a few hours. We do ours in the French oven and have made it in the camp oven. I haven’t tried it but I’m sure it would work in a slow cooker or even a roasting pan with a lid in a slow / moderate oven. This recipe is for the French oven and for a leg weighing approximately 2 kgs – you will need to adjust your cooking time depending on weight.
  2. Heat a couple of tablespoons of oil in cast iron French oven on medium heat.
  3. Brown / sear the leg of lamb in the oil for about 10-15 minutes.
  4. Add your onions here if you are having any and let them sauté around the meat for a couple of minutes.
  5. Add tomato soup to the meat. Baste the leg with soup and bring to a gentle simmer. Replace lid and cook on low heat for approx 1.5 – 2 hours. Check every 30 mins or so and turn meat, stirring soup.
  6. Add carrots, cook for a further 1.5 hours, stirring and turning meat.
  7. Here we par-boil some potatoes (about 6 mins), drain and bake them in a moderate – hot oven, along with sweet potato and parsnip.
  8. We always peel a bit of meat off to check if it’s ready – it should come away easily. The meat just starting to fall off the shank is a good indicator the lamb should be tender. You could always ask your butcher if you aren’t sure.
  9. Once cooked, remove from French oven and rest.
  10. Steam green vegetables to suit your taste – we like them just cooked so about 8 mins for brussel sprouts, adding the broccoli with about 5 mins to go.
  11. Carve lamb, remove carrots and “plate up” with vegetables.
  12. Spoon tomato gravy either directly onto plated meat or into serving jug for the table.
 

Ideas for left over lamb:
Souvalaki, Lamb Fritters, lamb sangas, cold meat and relish and bubble n squeak.

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.