Slow-Roast, Fast-Prep Leg Of Lamb Recipe

Name: Slow-Roast, Fast-Prep Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 leg of lamb with bone in (thick fillet end), about 2 1/4 pounds; Salt and freshly ground black pepper; 2 red onions; 8 cloves garlic, unpeeled; 4 sprigs fresh rosemary; 4 fresh sage leaves; 2 bay leaves; 1 1/2 cups white wine; A couple dabs of honey; 1 1/4 pounds roasting potatoes; Olive oil; 11 ounces frozen peas

Servings: persons

1/2 leg of lamb with bone in (thick fillet end), about 2 1/4 pounds
Salt and freshly ground black pepper
2 red onions
8 cloves garlic, unpeeled
4 sprigs fresh rosemary
4 fresh sage leaves
2 bay leaves
1 1/2 cups white wine
A couple dabs of honey
1 1/4 pounds roasting potatoes
Olive oil
11 ounces frozen peas

1
Remove the lamb from the fridge 30 minutes before cooking to bring to room temperature.
2
Preheat the oven to 300F and make sure the racks are set to fit a casserole dish and roasting pan.
3
Place the lamb in the casserole dish and season it thoroughly with salt and pepper.
4
Cut the onions into quarters, keeping the roots intact.
5
Peel off the skin and add the onions to the casserole dish together with the garlic cloves, rosemary sprigs, sage, and bay leaves.
6
Pour in the white wine and drizzle h0ney over everything.
7
Place the lid on the casserole dish and place it in the oven, leaving it for about 4 hours.
8
Set a timer for 2 hours and 30 minutes, at which point you will add the potatoes.
9
While the lamb is roasting, peel the potatoes and cut them into small pieces for roasting.
10
Toss them in a roasting pan with a good drizzle of olive oil and leave them to sit.
11
When the timer goes off, after 2 1/2 hours, season the potatoes with salt and pepper, drizzle some more olive oil on them if needed, and place them in the oven.
12
Toss the potatoes every so often.
13
Ten minutes before the meat is ready (after it has been roasting for 3 hours, 50 minutes), add the peas to the lambs cooking juices.
14
Once everything is fully cooked, remove the casserole dish and roasting pan from the oven.
15
The meat should fall off the bone easily and the potatoes should be crisp and golden.
16
The meat does not need to rest after such a long cooking time and can be served immediately.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 leg of lamb with bone in (thick fillet end), about 2 1/4 pounds, Salt and freshly ground black pepper, 2 red onions, 8 cloves garlic, unpeeled, and more.

Yes, Slow-Roast, Fast-Prep Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Roast, Fast-Prep Leg Of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions