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.
Recipe by Planning With Kids at https://planningwithkids.com/2010/06/27/slow-roasted-leg-of-lamb/