Slow Roast Lamb, & Rich Gravy, Easter Special.

lamb leg

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh is lower in fat, while pork shoulder is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is cost-effective.

garlic

🥗Healthier: shallots

💰Cheaper: onions

Shallots provide a milder flavor, while onions are more economical.

Preheat the oven to 340°F (170°C) or gas mark 3.

Prepare a 2.7 kg leg of lamb with the bone in a roasting pan.

Place roughly chopped large onion around the lamb.

Rub the lamb with 3 tablespoons of olive oil mixed with 1 teaspoon of dried thyme.

Add rosemary and salt to the lamb.

Pour 300 milliliters of water into the pan.

Cover the lamb with nonstick foil and seal with ordinary foil.

Roast in the preheated oven for 3 hours.

Increase the temperature to 355°F (180°C) or gas mark 4 and remove the foil.

Baste the lamb with the meat juices and roast for an additional 30 minutes.

Remove the lamb from the oven and let it rest for 20 minutes.

Make gravy by removing larger bits from the pan and skimming fat from the meat juices.

Add 200 milliliters of water or white wine to the pan and bring to a simmer.

Add 30 grams of butter and thicken the gravy with corn flour.

Cooking Techniques

Equipment Needed

Spice Level: