Slow Roast Leg Of Lamb With Chardonnay, Rosemary, Sage And Bay
This slow-cooked lamb with garlic, herbs, and white wine creates tender, flavorful meat that falls off the bone. Pair it with crispy golden-brown potatoes and sweet peas to complete this delicious and satisfying meal.
— Constant Cookbook
Ingredients
- ½ leg of lamb
- salt and pepper
- 2 red onions
- 8 garlic cloves
- 4 rosemary
- 4 sage
- 2 bay leaves
- 400ml/14fl oz white wine
- couple squidges of honey
- 1kg/2lb 4oz potatoes
- , for drizzling olive oil
- 300g/11oz frozen peas
Instructions
- Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150C/300F/Gas 2 and make sure the shelves are set to fit a casserole pot and roasting tray in.
- Place the lamb in a big casserole pot and season it really well with salt and pepper. Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the (unpeeled) garlic cloves, rosemary sprigs, sage and bay leaves. Pour in the white wine and drizzle the honey over.
- Put the lid on and place the whole thing in the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes as thatâs when you need to add the potatoes.
- When the timer goes, toss the potatoes in a roasting tin with a good drizzle of oil and leave them to sit. (They wonât go brown with the oil on.)
- Season the potatoes with salt and pepper, drizzle a bit more oil on them if they have sucked it all up and place them in the oven for the remaining hour and a half. Give them a toss about every so often.
- Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices.
- Once everything is cooked remove them from the oven. The meat should be falling off the bone and the potatoes crisp and golden brown. There is no need to rest the meat after this long cooking time, so simply dish up and serve.
Prep Time
PT30M
Yield
Serves 4
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