Slow Roasted Leg of Lamb (Print Version)

# Ingredients:

→ For the Leg of Lamb

01 - 2.5 kg (5.5 lb) leg of lamb
02 - 3 large cloves of garlic, cut into slivers
03 - 1 stalk fresh rosemary
04 - 3 medium brown/yellow onions, cut into thick wedges
05 - 2 medium lemons, cut into 1 cm (½") slices
06 - 2 teaspoon sea salt
07 - 1 teaspoon freshly ground black pepper
08 - 2 tablespoon extra virgin olive oil
09 - 2 teaspoon dried oregano
10 - 2 stalks fresh oregano
11 - 3 cups (750 ml) chicken stock

→ For the Yoghurt and Mint Sauce

12 - 1 cup (250 ml) natural/plain yoghurt
13 - 1 large clove of garlic, finely minced
14 - 2 teaspoon lemon juice, freshly squeezed
15 - 2 teaspoon fresh mint leaves, finely chopped
16 - Sea salt and freshly ground black pepper, to taste
17 - Fresh mint leaves and pomegranate arils, to garnish (optional)

# Instructions:

01 - Remove the leg of lamb from the refrigerator and allow it to sit at room temperature for 30 minutes. This helps the meat cook more evenly. Using a sharp knife, make deep incisions into the skin/fat side of the lamb, about 2.5 cm (1 inch) apart. Insert a sprig of rosemary along with a sliver of garlic into each incision, using your fingertip or the tip of a blunt knife to push them down into the meat.
02 - Rub the sea salt and freshly ground black pepper all over the surface of the lamb leg. Let it sit with the seasoning at room temperature for 30 minutes. Just before cooking, gently pat the surface dry with paper towels to ensure good browning.
03 - Preheat your oven to 160°C (320°F). The low temperature is key to achieving the melt-in-your-mouth texture that characterizes this dish.
04 - In a large, heavy-based Dutch oven or oven-safe saucepan with a tight-fitting lid, heat the olive oil over medium-high heat. Add the lamb, skin/fat side down first, and brown for 3–5 minutes until golden. Turn the leg over and brown the other side for another 3–5 minutes. This initial searing adds flavor through the Maillard reaction.
05 - Turn off the heat and arrange the onion wedges, lemon slices, dried oregano, and fresh oregano stalks around the lamb in the pot. Pour the chicken stock around the sides of the meat, being careful not to pour it directly over the top and wash away the seasonings. The stock will create a moist environment and prevent the meat from drying out during the long cooking process.
06 - Cover the pot with its lid and place in the preheated oven. If you don't have a large enough pot, you can transfer everything to a large casserole dish and cover very well with foil to prevent moisture loss. Cook for approximately 2½ hours, then carefully remove from the oven and check the liquid level. There should be plenty, but if it seems low, add a little more stock. Baste the lamb with the juices and return to the oven for another 2½ hours.
07 - After a total of 5 hours cooking time, carefully remove the lamb from the pot onto a warm serving platter. The meat will be very tender and fragile, so ensure it is well supported as you lift it out. Cover loosely with foil and let it rest for 20-30 minutes to allow the juices to redistribute throughout the meat.
08 - While the lamb is resting, prepare the yoghurt and mint sauce. In a medium bowl, combine the plain yoghurt, minced garlic, fresh lemon juice, and finely chopped mint leaves. Season with salt and pepper to taste, stirring well to combine. Set aside in the refrigerator until ready to serve.
09 - For an additional sauce option, transfer some of the cooking liquid to a small saucepan. Bring to a boil and simmer for 7-10 minutes until reduced by about ⅓ in volume. This creates a rich, flavorful gravy that can be served alongside or mixed through the shredded lamb.
10 - The lamb will be so tender that no carving is required - simply use two forks to pull the meat apart. Serve with the yoghurt and mint sauce on the side, garnished with fresh mint leaves and pomegranate arils if desired. The reduced cooking liquid can be served in a separate gravy boat or spooned over the meat.

# Notes:

01 - If the lamb leg has the shank bone attached, you may need to cut it off to fit your cooking vessel or fold it over.
02 - The meat is considered fully cooked at the end of the slow roasting process, even though it's not probed for an internal temperature.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

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