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updated: 4/19/2011 8:06 AM

Five-Hour Leg of Lamb

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  • This flavorful, slowly roasted leg of lamb is a wonderful example of the wonders you can work when you're not even in the kitchen. Combine the marinade, add the meat, refrigerate and walk away for 24, even 48 hours. When you're ready to cook, dump everything in a roasting pan, walk away for 4 hours and you are good to go.

      This flavorful, slowly roasted leg of lamb is a wonderful example of the wonders you can work when you're not even in the kitchen. Combine the marinade, add the meat, refrigerate and walk away for 24, even 48 hours. When you're ready to cook, dump everything in a roasting pan, walk away for 4 hours and you are good to go.
    Associated Press

  • This flavorful, slowly roasted leg of lamb is a wonderful example of the wonders you can work when you're not even in the kitchen. Combine the marinade, add the meat, refrigerate and walk away for 24, even 48 hours. When you're ready to cook, dump everything in a roasting pan, walk away for 4 hours and you are good to go.

      This flavorful, slowly roasted leg of lamb is a wonderful example of the wonders you can work when you're not even in the kitchen. Combine the marinade, add the meat, refrigerate and walk away for 24, even 48 hours. When you're ready to cook, dump everything in a roasting pan, walk away for 4 hours and you are good to go.
    Associated Press

 

Marinade

1 bottle (750 ml) dry white wine

5 cloves garlic, finely chopped

2 tablespoons cumin seeds, toasted and coarsely ground

2 tablespoons coriander seeds, toasted and coarsely ground

5 tablespoons olive oil

1 tablespoon salt

1 tablespoon ground black pepper

Lamb

5-5-pound leg of lamb

3 carrots, chopped

2 onions, chopped

3 leeks, chopped

4 cloves garlic

Gravy

2 cups vegetable or meat stock

1 tablespoon all-purpose flour

cup port or red wine

2 tablespoons red currant jelly

Salt and black pepper, to taste

For the marinade: In a 2-gallon zip-close plastic bag, combine wine, garlic, cumin, coriander, olive oil, salt and pepper. Mix well. Add the leg of lamb, close the bag and toss well to cover. Stand the bag upright (or double bag) in a large bowl or bucket, then refrigerate for 24 to 48 hours, turning the bag every few hours to coat the meat.

Five hours before you wish to serve the lamb, heat the oven to 300 degrees.

In a large roasting pan, arrange the carrots, onions, leeks and garlic in an even layer. Place the leg of lamb over the vegetables, then pour the marinade in the bag over everything. Roast for 4 hours.

Remove the pan from the oven and transfer the lamb to a serving platter. Cover the lamb with foil, then a layer of kitchen towels. Let rest for 30 minutes.

Meanwhile, in a medium saucepan over low, heat the stock.

Use a slotted spoon to discard the vegetables from the roasting pan. Let the liquid in the pan rest for several minutes, then spoon off any visible fat. Set the roasting pan over 1 or 2 burners and heat over medium, scraping the bottom with a wooden spoon to loosen any stuck bits. Sprinkle in the flour and cook, stirring constantly, for another 1 to 2 minutes.

Slowly pour the stock into the roasting pan, stirring until it becomes a smooth gravy. Stir in the port and jelly, then simmer for 5 minutes. Season with salt and pepper. Serve the lamb with the gravy.

Serves eight.

Cook's note: This recipe cooks the lamb to well done. If you prefer the lamb less done, start checking it after 3-3 hours until it reaches the desired temperature.

@Recipe nutrition:Nutrition values per serving: 564 calories, 34 g fat (14 g saturated), 7 g carbohydrates 0 fiber, 43 g protein,152 mg cholesterol, 815 mg sodium.

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