This Slow Cooked Leg of Lamb is roasted until it is melt-in-the-mouth tender and falling off the bone. Probably the easiest leg of lamb recipe you will ever make – after some initial prep you sit back and let your oven do the work. This crowd-pleasing roast is perfect for feeding a crowd - why not serve it with Yorkshire pudding wraps as an alternative Christmas lunch?
Prep Time20 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Main
Cuisine: British
Keyword: boneless leg of lamb recipe, lamb marinade, moroccan lamb, bbq marinade, butterflied leg of lamb, Roast Lamb Rack, Slow Cooked Leg of Lamb, Sunday Roast, Yorkshire Pudding Wraps
250ml| 1 cup red wine(white wine can also be used)
8carrots halved
4celery sticks roughly chopped
2red onions roughly chopped
Gravy
250ml| 1 cup hot chicken stock(if needed)
2tspcornflour(cornstarch) diluted in 2 tbsp cold water
Roast potatoes
12new potatoes
2tbspolive oil
2tspmixed dried herbs
1tspgarlic granules
salt and freshly ground black pepper
Yorkshire pudding wraps
Vegetable shortening, such as Trex, as needed
250g| 9oz plain all purpose flour
2large eggs lightly beaten
400ml| 14fl oz whole milk
1tspsalt
Instructions
Preheat the oven to 160C (Fan 140C). Set the rack to the lowest part of the oven, removing any racks above it.
Rub the lamb with the olive oil and season generously with salt and pepper. Make a few incisions in the skin with a sharp knife and insert the garlic cloves and rosemary.
Add the chopped vegetables to your roasting tin and pour in the wine and stock.
Cover with a lid or tightly with foil and cook for 3 ½ hours. Uncover and cook for another 30 minutes or until the skin is nicely coloured.
Transfer the lamb to a warm platter and tent with foil while you prepare the gravy and Yorkshire pudding wraps.
Gravy
Strain the pan juices into a pot and reserve the carrots to serve with the roast.Discard the rest of the vegetables.
Top up with extra stock if needed. Stir in the cornflour and bring to a simmer on the stove. Reduce the heat and cook 10-15 minutes or until reduced.
Transfer to a jug and place in the fridge or freezer. Skim any fat that rises to the top then strain again before transferring to a gravy boat. Serve warm.
Easiest Roast Potatoes
Incrase the oven temperature to 220C/430F. Pierce the potatoes a few times with a sharp knife, place in a bowl and microwave for 8 minutes.
Add the olive oil to a roasting pan then throw in the potatoes. Season with salt and pepper and scatter with the herbs and garlic granules. Shake the pan so the potatoes are coated.
Roast in the middle of the oven for 15-20 minutes or until fork tender.
Yorkshire Pudding Wraps
Put the milk in a bowl, add the eggs and beat together briefly to combine.
Sift flour and salt over the bowl then use a balloon whisk to combine the flour into the liquid ingredients. Start the centre of the bowl and slowly increase your motion outwards until you have a thin batter (like crepe batter). Cover the bowl and leave for an hour at room temperature or up to three hours in the fridge.
Preheat the oven to as hot as it will go. Add vegetable shortening to a small cast iron skillet and place in the oven for 5 minutes to heat up.
Working quickly and carefully because the pan will be SUPER HOT, pour enough batter to cover the base of the pan. It should sizzle when it hits the hot skillet!
Return to the oven and cook for 8-12 minutes or until the wrap is golden and slightly puffed up. You can reduce the oven temperature slightly (should be at least 220C/430F).
Repeat until you have used all the batter, adding more oil/shortening each time and allowing it to get hot before cooking the next wrap. You should have enough batter for 6-8 wraps or up to 20 large Yorkshire puddings.
Serve
To assemble the Yorkshire pudding wrap, carve your lamb. Add a little gravy over your wrap and top with the meat, reserved vegetables, potatoes and more gravy. Wrap tightly and ENJOY!