When it comes to a Sunday lunch, our households favourite is most definitely a good old slow roast leg of lamb.
Roast dinners have almost become a staple for us in the winter months. There is something about the smell of a roast dinner in the house over the weekend, it just feels right. And this slow roast leg of lamb is by far the favourite. It is also an absolute treat to serve up over the Easter period and great if you are entertaining guests.
Slow roast leg of lamb on a Sunday
Cooking up a slow roast leg of lamb on a Sunday is a treat for all of the family. It is one of those dishes that takes very little time to prepare but it so rewarding when you serve it up. And what’s more, it is incredibly forgiving to cook. Being that you are cooking it on such a low temperature, it is very hard to burn it or overcook it.
There is also nothing else that beats the smell of garlic, wine, rosemary and lamb cooking in the oven. It just smells so AMAZING!
By cooking a slow roast, it also enables you to have time to actually speak to your guests and have time to prep the other parts of the meal. This should almost certainly be served with roast potatoes and Yorkshire puddings.
The perfect addition to Easter!
As lamb is a tad expensive to buy (other than at Christmas when it always seems to be half price) it is not one of those roasts that you will have in abundance over the winter time. Instead, this is a great one to save up for Easter. The supermarkets will be absolutely full of lamb over this time of year and it will, in most cases, be super fresh and from British farms. Be sure to choose a leg that is between 2 and 2.5kg as this will be perfect for a family feast.
Let’s think about it for a moment. If you are cooking a lamb dinner, you can be pretty sure that red wine is most certainly going to be on the table. You can almost certainly guarantee, unless someone has an objection, that garlic and rosemary will be used in the recipe. Even better if you have grown your own garlic. So with that in mind, here’s how we cook our Sunday lamb roast!
And also, don’t forget to look at our leg of lamb on the bbq – a great dish that I cannot recommend enough!
Slow Roast Leg of Lamb
An amazing Sunday Roast that requires such little effort for an incredible amount of reward. The meat on a leg will almost feed an army and the taste is amazing! Enjoy!
- 2 kg Leg of Lamb
- 2 tsbp Olive Ooil
- 1 Whole Garlic
- 1 Large White Onion
- Rosemary Sprigs
- 250 ml Red Wine
- Salt & Pepper
Preheat the oven to 150c (fan oven) 170c (standard) - ensure that the lamb has rested at room temperature for around an hour
Get the ingredients ready to cook the lamb
Chop the onion and put into the roasting dish
Add the garlic and place the lamb on top of the onion along with the rosemary
Add the red wine to the roasting tray
Add the olive oil to the lamb and then cover with tin foil
Place in the oven and roast for 4.5 hours
After 4.5 hours, remove the foil from the lamb and check that it is tender. (You can do this by prodding it with a fork). If it is not, return it to the oven with the tin foil on.
If the lamb is tender, return it to the oven with the tin foil off for a further 40 minutes or until browned. (keep the tin foil - you will need it later)
Once browned, remove from the oven and cover with the juices in the bottom of the pan and once again cover over with the tin foil whilst you finish off the other parts of the roast) The lamb will stay warm for around 30 minutes.
This recipe is best created with a fresh leg of lamb.