Beautiful Slow Cooked Roast Lamb that is served with a delicious jus and packed full of flavour, from garlic, onions, rosemary & thyme. Simple to prep, then leave the oven to do all the work.

The thing about my Slow Cooked Roast Lamb is that you present a lovely dinner which everyone will enjoy, but it really is very simple. People will give you a lot of praise, which you should of course take! Plus its easy as to make. My children don’t love sliced roast meats but they love it pulled off the bone like this and moistened with the jus. Served with roast potatoes, carrots and peas it is a winner.

Ingredients:

1 leg of lamb, bone in
2 tablespoons flaky salt
Black pepper
1 cup white wine
2 cup chicken stock
2 heads of garlic, sliced in half through the middle
5 sprigs of rosemary
10 sprigs of thyme
2 onions, halved
Zest of 1 lemon
4 tablespoons Olive oil

How to make Slow Cooked Roast Lamb:

Preheat the oven to 150 fan bake. Take the lamb and season all over with salt and pepper.

Place the Biroix Dutch Oven on a high heat until hot and add olive oil. Sear lamb all over. We are just getting some nice caramelisation on the lamb, not cooking it. Take the lamb out of the Biroix and add wine, chicken stock, garlic, rosemary, thyme, onions, lemon zest. Stir with a wooden spoon and scrape the bottom of the pan to get any brown bits released.

Place the lamb back in the Biroix and cover with the lid. Place into the oven for 4 hours, baste every hour. Carefully remove the meat from the dish, it will fall apart don’t worry, and place on a dinner plate, cover with foil and leave to rest.

Take a sieve and strain the liquid into a pot. I like to use a wooden spoon to push all the goodness from the garlic and onions through the sieve. Bring to a boil, then reduce to a simmer.

Taste and adjust seasoning if needed. Reduce the jus until thick, around 10 minutes

Take two forks and pull the lamb apart. Discard the bones and any gristle or fat. Transfer back into your Biroix and serve with sauce on the side.

I have served the Slow Roast Lamb with green peas, and roast potatoes and carrots.

If you are looking for more recipes using Lamb check out my posts for Lamb and Haloumi Gyro and Lamb Satay Hawker Rolls.

Common questions about Slow Cooked Roast Lamb:

Can I replace the wine? Yes just use extra stock instead of wine

Can I use different herbs? Instead of rosemary and thyme you can use2 x dried bay leaf and or oregano.

What wine shall I serve with Slow Cooked Roast Lamb? A Central otago Pinot noir will complient those lovely thyme notes and full flavoured meat.

Slow Cooked Roast Lamb

Ingredients

1 leg of lamb bone in, approx 2 kilos
2 tablespoons flaky salt
Black pepper
1 cup white wine
2 cup chicken stock
2 heads of garlic sliced in half through the middle
5 sprigs of rosemary
10 sprigs of thyme
2 onions halved
Zest of 1 lemon
4 tablespoons Olive oil

Instructions

Preheat the oven to 150 fan bake
Take the lamb and season all over with salt and pepper
Place the Biroix Dutch Oven on a high heat until hot and add olive oil.
Sear lamb all over. We are just getting some nice caramelisation on the lamb, not cooking it.
Take the lamb out of the Biroix and add wine, chicken stock, garlic, rosemary, thyme, onions, lemon zest. Stir with a wooden spoon and scrape the bottom of the pan to get any brown bits released.
Place the lamb back in the Biroix and cover with the lid. Place into the oven for 4 hours, baste every hour.
Carefully remove the meat from the dish, it will fall apart don’t worry, and place on a dinner plate, cover with foil and leave to rest.
Take a sieve and strain the liquid into a pot. I like to use a wooden spoon to push all the goodness from the garlic and onions through the sieve.
Bring to a boil, then reduce to a simmer.
Taste and adjust seasoning if needed.
Reduce the jus until thick, around 10 minutes
Take two forks and pull the lamb apart. Discard the bones and any gristle or fat. Transfer back into your Biroix and serve with sauce on the side.
I have served the Slow Roast Lamb with green peas, and roast potatoes and carrots.
Delish!