Slow Roast Leg of Lamb
If you’ve never been a fan of lamb before, this recipe is sure to make you love it. This is the best way to cook lamb! The vinegar based marinade tones down the gaminess of the lamb and, paired with the slow roast, creates the most incredibly flavored and tender meat.
Ingredients
Onions Fresh rosemary Fresh parsley Garlic Salt & pepper Olive oil White vinegar
I used white onion for this recipe, but any type will work. If you wanted to change the flavor a bit, using red or white wine vinegar would be amazing as well. For marinades, I prefer to use fresh herbs. You don’t need any heat to really pull out all that awesome flavor! For the lamb you will need:
Leg of lamb, boneless or bone-in Garlic Chicken broth Olive oil Water
For the gravy you will need:
Tomato paste Cornstarch Water
How to Make Slow Roasted Leg of Lamb
How to Make Leg of Lamb in a Pressure Cooker or Slow Cooker
After your lamb has marinated, sear it on all sides. Add the onion and garlic, then place the lamb on top. Add the water, chicken broth, and oil to the pot. Let everything cook on high pressure for 90 minutes, or in the slow cooker on LOW for 10 hours. Put the lamb under the broiler of your oven if you’d like the exterior to be more crisp after it’s done cooking.
Leftovers
Got leftovers? No problem! Store leftover cooked lam in airtight containers in the fridge for 3 to 4 days!
What to Serve With Leg of Lamb
Italian Parmesan Roasted Potatoes Mashed Potatoes Old Fashioned Green Beans Garlic Parmesan Roasted Brussels Sprouts Balsamic Parmesan Roasted Asparagus and Tomatoes
Craving More Lamb? Try These Recipes:
Herb Crusted Rack of Lamb Greek Lamb Burgers Rosemary and Garlic Leg of Lamb Turkish Gozleme with Lamb Rosemary Lamb Chops with Garlic Mint Sauce Lamb Souvlaki
