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Slow roasted and glazed leg of lamb with lemon and pepper

Serves: 6
Course: Dinner
Cooking Time: 3 hrs 30 mins
Prep Time: 5 mins
  • 1 whole leg of lamb (2-2.5kg)
  • Sea salt
  • Black pepper
  • 2 tbsp beef gravy granules
  • Zest of 1 lemon
  • Cracked black pepper, to finish
  • Handful chives, sliced
  • Pinch of thyme leaves
  1. Start with the leg of lamb; preheat your oven to 150 degrees, line a baking tray with tinfoil. Season the meat with salt and pepper before placing on the baking tray and covering in another layer of tinfoil.
  2. Place in the oven and cook for three hours at 150 degrees, until the meat is just starting to soften.
  3. At this point remove the tinfoil lid and strain the lamb juices and fat into a separate saucepan. Return the lamb to the oven and increase the heat to 220 degrees. Roast for a further 30 minutes until the skin and fat go crispy and golden brown.
  4. To glaze the lamb, add the gravy granules to the lamb juices and bring the mix to the boil. Reduce over a high heat until it becomes very thick, then pour or brush over the lamb leg, creating a shiny glaze.
  5. Finish the lamb by covering it with lemon zest, cracked black pepper, chives and thyme.

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