I love lamb, in any shape or form, and this Slow Roasted Lamb recipe is a definite winner. It is so delicious, and I most often serve it with seasonal vegetables or tucked into a pita bread. However, today I am making it for my exceptionally moreish Lamb Ragu Pasta. (I will share this recipe in a separate post.)
Slow Roasted Lamb Recipe
One of the key ingredients in this recipe, aside from premium lamb, is a good-quality red wine. If you won’t drink it, don’t cook with it! Today, I am using The Dry Land Collection 2021 Joseph’s Legacy from Perdeberg Wine, an elegant blend of Shiraz, Grenache, Mourvèdre, and Cinsault.
For the recipe video, visit my Instagram page.
Ingredients
Servings: 4 to 6
- 2kg to 3kg leg of lamb
- 4 carrots, peeled and cut into bite-sized pieces
- 2 celery stalks, cut into bite-sized pieces
- 2 medium onions, peeled and cut into bite-sized pieces
- 8 8arlic cloves
- 600ml stock
- ½ cup red wine
- 1 tin of whole Italian tomatoes
- fresh rosemary
- paprika
- salt & pepper
- olive Oil
Method
1. Preheat your oven to 150°C (300°F).
2. Start by making incisions all over the leg of lamb. Insert garlic slivers and sprigs of fresh rosemary into each incision. Drizzle with olive oil, season with salt, pepper and parika.
3. Heat a large frying pan over medium-high heat and add a drizzle of olive oil. Once the oil is hot, sear the lamb on all sides until it is golden brown.
4. While the lamb is searing, prepare your vegetables. In a roasting dish, add the chopped carrots, celery, onions and garlic cloves, spreading them evenly. Season with salt and pepper.
5. Place the seared lamb on top of the chopped vegetables in the roasting dish.
6. Pour in the tomatoes, followed by the red wine, a stock of your choice and a few sprigs of fresh rosemary.
7. Cover the roasting dish tightly with foil and roast for 4 to 5 hours, or until the lamb is tender and falling off the bone.
9. Once done, remove the lamb from the oven and allow it to rest before serving.
To Serve
Enjoy the slow roasted lamb with seasonal vegetables or use it in a ragu pasta, as mentioned! Let me know if you try the recipe and what you think of it. ENJOY!
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