Slow cooking is an art form. You don’t need a crock pot or a new fandangle appliance – an oven and a baking pan can be your best friend for the right dish.
One of the easiest things to cook in this fashion is a good old Lamb Leg Roast.
The same recipe can be used to make two different results – cooking this at 70*C for the entire time will create a well cooked roast that remains intact and is light to pink in colour towards the bone. On the other hand, 100*C will have the meat cooked to well done all the way through and melt off the bone.
The major difference between the two is the amount of liquid I place in the pan, with the higher temperature meaning I ensure there is plenty of moisture for the full cook.
- 1 leg of lamb
- 8 small sprigs rosemary
- 3 cloves garlic, sliced thinly
- 100mls olive oil
- 1 tablespoon finely chopped dry oregano
- 1 lemon, – juiced and zested
- salt and pepper
- 200ml of dry white wine – 100ml for 70 degrees (or just water if you don’t want to use wine)
- Clean the Lamb leg – trim off any hard fat and sinew if the butcher hasn’t already
- Give the leg an exfoliating scrub massage the skin with some course salt and moist hands
- Make ~8-12 slits in the leg of about 1/2 to a cm deep and then stuff them with rosemary sprigs and sliced garlic cloves.
- Mix up the olive oil, dry oregano, lemon juice, salt, and pepper into a marinade and then rub into the leg and slits.
- Pour the wine into the roasting pan and drop in the zest from the lemon peal along with any remaining oregano and rosemary sprigs
- Seal the roasting pan with Aluminium Foil and place into the oven
- If you would like to have that golden roast colour – 25 minutes prior to serving, remove the foil and ramp the temperature up to 180*C
- Take out of the oven and allow to rest for ~15 minutes, then serve.
Don’t forget, you can skim off the fat and boil down the pan juices to use as a reduction.base for a gravy as well
[More at I’m no master chef … ]