Slow Cooked Leg Of Lamb In Red Wine
This Slow Cooked Leg Of Lamb In Red Wine is slowly roasted to perfection in the oven until the tender & succulent meat effortlessly falls off the bone! It’s the ideal centrepiece for any special occasion or Sunday roast. The rich, red wine gravy fishes off the dish beautifully.
Servings: 8 servings
Calories: 281kcal
Ingredients
For The Lamb
- 2 kg (4.4lb) leg of lamb bone in
- 6 cloves garlic thinly sliced
- 2 sprigs fresh rosemary
- 1 medium onion sliced into 8 wedges. (skin on)
- salt & pepper to season
For The Gravy
- 750 ml (3 cups) lamb stock Knorr stock pots are gluten and dairy free
- 500 ml (2 cups) red wine
- 2 tablespoon plain flour use gluten-free flour if required
Instructions
- Preheat the oven to 160°C / 140˚ Fan (300°F).
To Make The Lamb In The Oven
- Chop the onion into 8 wedges ( leaving the skin on) then make up the stock.
- Rub the lamb all over with olive oil, then season generously with salt and pepper.
- Make deep incisions about 1cm apart into the fat on the skin of the lamb. Chop the garlic into thin slices and insert the garlic slivers and rosemary sprigs into the incisions.
- Place the chopped onion into the bottom of the roasting tin, then place the lamb on top of the onion wedges.
- Pour the lamb stock and red wine into the tin. Pour around the lamb and not over it.
- Cover the roasting tin tightly with foil.
- Roast in the preheated oven for 4 - 4.5 hours, or until the lamb is tender and falling off the bone.
- Remove the foil from the roasting tin & roast for an additional 30 minutes, or until the lamb is golden brown and crispy on the outside.
- Remove the lamb from the oven and let it rest on a plate for 20-30 minutes before carving.
To Make The Lamb In The Slow Cooker
- Follow the preparation instructions as above, using the slow cooker ceramic pot instead of a roasting tin.
- Cook on the low heat setting for 8 hours or on high for 6 hours. ( I would recommend using the low setting if you can for guaranteed pull-apart lamb).
- If you want to brown the outside of the lamb, you can either roast it in the oven for 30 minutes once it has finished cooking in the slow cooker or brown the sides in a large frying pan on the hob.
To Make The Gravy
- Transfer the remaining juices from the roasting pan to a large measuring jug. Using a spoon, carefully skim off any fat that has risen to the surface.
- Sprinkle the flour into the roasting tray. Add a small amount of the skimmed fat, and stir with a wooden spoon until a roux forms.
- Slowly pour the stock back into the roasting tin, and bring to a simmer, stirring until the gravy thickens.
- Pour the gravy through a sieve to remove the onions and serve with the roasted lamb.
Notes
Tips & Tricks
- For even cooking and precise timing, remove the lamb from the fridge 30 minutes prior to cooking to bring it to room temperature.
- Pour the stock and wine around the lamb in the tin and not over it.
- As this recipe doesn’t call for a whole bottle of wine, pour yourself a nice glass of red with the leftover wine in the bottle while you are cooking!
- The general rule with using wine in cooking is to only use wine that you would be willing to drink. This also really helps with my above tip!
- To check the lamb is cooked, gently turn over the leg and pull away a small amount of meat on the underside with a fork. If it pulls away easily, the lamb is nice and tender so is ready.
- Pour some of the red wine juices over the lamb once it is cooked for extra succulence.
- Allow the lamb to rest, covered for at least 30 minutes after cooking to let the meat juices seep back into the lamb.
Nutrition
Calories: 281kcal | Carbohydrates: 6g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 101mg | Sodium: 232mg | Potassium: 567mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 3mg
