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Slow-Roasted-Leg-of-Lamb-with-Gremolata-Recipe

Slow-Roasted Leg of Lamb with Gremolata

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This Slow-Roasted Leg of Lamb with Gremolata is a crowd-pleaser. Its tender meat, infused with fresh herbs and zesty flavors, makes for an exceptional meal that’s easy to prepare and unforgettable to enjoy.

  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 (5- to 6-pound) bone-in leg of lamb, tied with twine
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 4 large shallots, peeled and halved lengthwise
  • 2 heads garlic, halved
  • 2 lemons, halved
  • 8 sprigs fresh thyme
  • 6 sprigs fresh oregano
  • 4 sprigs rosemary
  • 1 (750 mL) bottle dry white wine
  • 1–2 cups low-sodium beef broth, plus more as needed
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup minced shallots
  • 2 garlic cloves, grated
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup finely chopped fresh dill or Italian parsley
  • 2 tablespoons drained and rinsed capers
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Aleppo pepper (or 1/2 teaspoon crushed red pepper flakes)

Instructions

  1. Preheat your oven to 350℉ and pat the lamb dry with paper towels. Season it well with salt and pepper, rubbing it into the meat. For best flavor, this can be done 24 hours in advance and refrigerated uncovered. Allow the lamb to rest at room temperature for about 1 hour before cooking.
  2. In a large Dutch oven, place the shallots, garlic, and lemon with the cut side down. Scatter the thyme, oregano, and rosemary over the bottom. Position the lamb in the pot, skin-side down, ensuring the thicker part of the meat is at the bottom for even braising. Alternatively, use a tightly covered roasting pan but keep in mind you might need more broth based on the size of your pan.
  3. Pour the wine over the lamb and add the beef broth, one cup at a time, until the liquid reaches 1 to 2 inches up the sides of the lamb. Cover the Dutch oven with its lid and place it in the oven. Roast for 4½ hours without opening the lid.
  4. After 4½ hours, check the lamb for doneness by poking it with a fork; it should flake easily. If it does, flip the lamb over, baste it with the juices, and continue to roast uncovered for 40 to 45 minutes or until the exterior is deeply browned and crispy. Once done, allow the lamb to rest for 10 to 15 minutes before shredding.

Last Step:

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Notes

For optimal flavor, season the lamb a day prior, if possible.
Let the lamb come to room temperature before roasting for even cooking.
Always check the tenderness of the lamb before uncovering; continue roasting if needed.

  • Author: Thomas
  • Prep Time: 15 minutes
  • Cook Time: 360 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1/8 of the lamb
  • Calories: 450
  • Sugar: 1g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 7g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 47g
  • Cholesterol: 120mg

Find it online: https://www.deliciousrecipesblog.com/slow-roasted-leg-of-lamb-with-gremolata/