Slow Cooked Leg of Lamb | How to Make Roast Leg of Lamb

Prepare the leg of lamb by seasoning it generously with salt and pepper on both sides.

Make slits in the leg of lamb and insert whole garlic cloves and sprigs of rosemary and basil into the slits.

Heat extra virgin olive oil in a pot that can go from stovetop to oven.

Sear the leg of lamb in the hot pot for about three minutes on each side until browned.

Prepare the vegetables by cutting them into large chunks, including onion, carrot, and celery.

After searing, add the chunky vegetables, remaining garlic, rosemary, and sage to the pot.

Pour in about one cup of chicken stock and a generous amount of red wine into the pot.

Cover the pot and place it in a preheated oven at 120 degrees Celsius for about three hours.

At the halfway point, turn the leg of lamb to ensure even cooking and pour the juices over it.

After three hours, check the lamb; it should be moist and tender, with juices running out when cut.

Equipment Needed

Spice Level: