Succulent Slow Roasted Leg of Lamb
Full of flavour, this juicy, succulent slow roast leg of lamb is so easy it will become your go to roast lamb recipe for the BBQ.
Studded all over with garlic and rosemary and rubbed with spices, the secret is to add a simple braising liquid to the pan to keep it beautifully moist and full of flavour.
8 cloves of garlic
2.5 kg leg of lamb
Salt and pepper
3 tsp paprika
3 tsp garlic powder
2 tbsp olive oil
2 large brown onions, quartered
8 sprigs of fresh thyme
3 sprigs fresh rosemary
3 tsp dried oregano
3 dried bay leaves
1/2 cup lemon juice
1 1/2 cups white wine
2 cups chicken stock
Preheat BBQ to 240°C.
Using a small knife make approximately 20 incisions all over the lamb.
Cut 4 cloves into slivers and stuff them into the incisions.
Coat lamb with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
Place the lamb in a cast iron roasting pan and roast for 30 minutes or until a brown crust has formed.
Turn the heat down to 160°C.
Turn the lamb over and place remaining garlic, onions, thyme, rosemary, oregano and bay leaves to form a bed underneath. Pour all remaining ingredients around the lamb and add enough hot water so it comes up approximately 1/4 of the way up the lamb.
Cover with baking paper followed by two layers of tin foil. Bake for 2.5 hours.
Remove the lamb from the BBQ and turn it over. You may need to top up water if it has dried out.
Cover again and roast for a further 2.5 hours, or until you can pull meat apart.
Remove cover and roast for a further 20 - 30 minutes to brown.
Remove from the BBQ and transfer lamb to a tray. Cover loosely with tin foil and rest for 30 - 40 minutes before serving.