Leg of lamb, slow-roasted to perfection is surely the ultimate indulgence when it comes to a traditional South African family dinner. This is undoubtedly the best way to cook a leg of lamb! Tender and juicy, using plenty of garlic and seasoning you will be rewarded with a tender roasted lamb leg where no carving knife is needed as the meat just falls off the bone. Served with crispy roast potatoes its absolutely perfect for any special occasion!
SLOW ROASTED LEG OF LAMB
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: South African
Ingredients
- 1 Large Leg of Lamb, About 2.5-3Kg
- 3 Tbles Olive Oil
- 10-12 Garlic Cloves, Peeled and Sliced in Half
- Robertsons Steak and Chops Seasoning to Taste
- Freshly Ground Black Pepper to Taste
- ¼ Cup Soy Sauce
- 2 Tsps Sugar
- 3 Large Onions, Thickly Sliced
- 4 Large Carrots Sliced into 3 Pieces
- ½ Cup Water
- ½ Cup Fresh Orange Juice
- 2 Tsps Cornflour for Gravy
Instructions
- Preheat oven to 150°C
- Make slits in the skin of the lamb and insert garlic clove halves. Rub the leg with the olive oil, then liberally season with Robertsons spice, black pepper and soy sauce.
- In a large heavy-bottomed pot add the sugar and allow it to caramelise. Add the lamb roast and sear the lamb uncovered on the stove until golden brown on both sides. See Pic Below.
- Remove the leg of lamb from the pot and transfer to an oven tray.
- Add a bit more oil to the pot and swirl the onions and the carrots in the pot making sure that you get all the brown bits adding about half a cup of water. Season if needed and add the orange juice. Mix well and spoon everything over the roast. See Pic Below.
- Cover loosely with foil and bake at 150°C for 4-5 hours.
- Make a gravy with the pan juices, thickened a little with about 2 teaspoons of cornflour mixed with water.
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Notes
If you're cooking for guests this recipe is great because everything can be prepared a day before.
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