Slow cooking a leg of lamb is a wonderful way to create a great meal. This leg of lamb marinates in Mustard first, then you pop it in the oven on low for a good hour, add the marinade, and continue to cook covered in foil. You end up with beautiful meat with a nice flavourful crust.
Serve with roasted potato’s and green vegetables for the perfect Sunday roast.
Slow Cooked Leg of Lamb
- 1.5 kilo 1 Leg of Lamb
- 4 Tbsp Dijon Mustard
- 12 Cloves of Garlic - peeled and crushed
- 250 ml Lamb Stock (or Chicken if that's all you have)
- 150 ml Vegetable Oil
- 3 White Onions - sliced
- Salt and Pepper
- 1 Tsp Chilli
- 1 Tsp Paprika
- Using a sharp knife make a crisscross pattern across the lamb. Rub salt and pepper over the lamb and then spread the mustard over top. Refrigerate for for 2 hours.
- Put the oven onto 160℃, 320℉. Put the lamb in a roasting tin, add in half the stock, and cover with tin foil. Make sure to seal the foil around the edges of the tin to make a tight tent. Put in the oven and cook for 1 hour.
- In a bowl mix the rest of the stock, with the oil, garlic, onions, chilli and paprika and leave to infuse while the lamb cooks.
- After an hour, take the lamb out, carefully peel back the foil and pour over the marinade, put the foil back and return to the oven for another 2 hours. Take the lamb out, remove the foil, put the heat up to 180℃, 360℉ and cook the lamb for 15-20 minutes to crisp up the skin.
- Allow the lamb to rest for 20 minutes while you finish off the vegetables.
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