Slow Roast Leg Of Lamb With Herb Rub
This recipe for garlic and herb roast lamb is a delightful way to elevate your dinner table. The aroma of roasted garlic, rosemary, and thyme will fill your kitchen as the lamb slowly cooks to tender perfection. Accompanied by creamy Parmesan mashed potatoes, this dish is sure to impress your guests with its rustic charm and savory flavors.
— Constant Cookbook
Ingredients
- whole head of garlic
- 1 tbsp salt
- 2 sprigs rosemary
- 2 sprigs thyme
- olive oil
- 1 leg of lamb
- 1kg/2lb 4oz potatoes
- 100g/4oz butter
- 25g/1oz parmesan
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste.
- Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin.
- Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3â3½ hours, until cooked to your liking.
- When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes.
- Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper.
- Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve.
Prep Time
PT30M
Yield
Serves 5-7
Nutrition
- Calories: 672kcal
- Carbohydrate Content: 28g
- Fat Content: 35g
- Fiber Content: 3g
- Protein Content: 60g
- Saturated Fat Content: 17.5g
- Sugar Content: 1.5g
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