Description
A tender leg of lamb slow-roasts to perfection, creating a fall-off-the-bone masterpiece. Serve with vibrant mint pesto and roasted vegetables for a satisfying meal.
Ingredients
Units
Scale
- 4 lbs (2 kg) leg of lamb, bone in
- salt and black pepper
- fresh sprigs of thyme and rosemary
- 1 large sweet potato, cut in rings
- 1 cups (237 ml) pearl onions, peeled
- 2 whole cloves of garlic, tops removed
- 4 tbsp butter
- 2 cups (473 ml) baby carrots
- 4 tbsp butter
- 1 large head of cauliflower, grated
- salt and black pepper
- a handful of fresh mint
- 1/4 cup chopped almonds
- 1 garlic clove
- 1/4 cup grated parmesan
- 1/2 cup olive oil
- salt and black pepper
Instructions
- Preheat oven to 250°F (120°C).
- Place leg of lamb in an oven-safe casserole dish; season with salt and pepper. Add thyme and rosemary; cover and roast for 5 hours.
- Remove the lid from the casserole dish. Add sweet potato, onions, and whole garlic. Roast for another 2 hours, checking vegetables periodically. Remove vegetables if done before 2 hours.
- Heat butter in a saucepan and sauté baby carrots until caramelized. Remove from pan.
- Add remaining butter to the saucepan and gently fry grated cauliflower. Season with salt and pepper. Set aside.
- For the pesto:
- Combine mint, almonds, garlic, parmesan, olive oil, and seasoning in a pestle and mortar; grind until a rustic paste forms.
- After roasting, remove leg of lamb, place on a platter, and cut. Serve with mint pesto and roasted vegetables.
Notes
- For optimal tenderness, let the lamb rest for at least 15 minutes after roasting before carving.
- If you don’t have a pestle and mortar, you can pulse the pesto ingredients in a food processor until finely chopped.
- Leftover lamb can be shredded and used in sandwiches or salads for a delicious next-day meal.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5
- Sodium: 300
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 150