A leg of lamb is an impressive dinner for a party or holiday gathering. You can feed a crowd with this large tender cut of meat.
Course Main Course, meat
Keyword leg of lamb, slow-roasted leg of lamb
Prep Time 5minutes
Cook Time 5hours
4.5lbsboneless leg of lamb2 kg
2small yellow onionsor 1 large
4cupsbeef bone broth
Preheat oven to 325F.
Peel only the first layer of the onion. The rest of the skin can stay on. Cut small onions in half or large onion into quarters. Peel only first outer layer of garlic bulb and cut in half horizontally. Wash stalks of celery. Wash carrot. Wash rosemary. Add all to the center of a baking dish with high sides in one layer.
Add leg of lamb on top of veggies, fat skin up and season generously with salt and pepper. Then flip and season generously on the other side. You want to end up with fatty skin down and leg on top of onions/garlic.
Add bone broth to the baking dish (do not pour over leg of lamb but rather pour around it). Add red wine to the broth. Drizzle olive oil over leg of lamb and swish a bit around with your fingers.
Cover baking dish with another baking dish or lack thereof, tent tightly with aluminum foil.
Place in the oven for 4-4.5 hours. You want the leg of lamb to fall apart when you use a fork and start scraping it a bit. Once it's fall-apart tender, take it out of the oven, flip the leg of lamb (this will be difficult because it breaks into parts, simply use some tongs and a spatula and do your best).
Return leg of lamb into the oven uncovered this time for 40 minutes.
Remove from the oven, put meat on a platter and cover with a baking sheet or aluminum foil to keep warm, strain the juices through a colander and then pour into a fat separator to remove the fat. This is important because if you leave too much fat in the liquid, the gravy will taste very very oily and not have any depth to it.
Pour liquid without fat into a large pan, then add a corn-starch slurry made of 2 Tbsp corn starch and 2 Tbsp water to the liquid and bring to a boil while constantly whisking.