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Slow-cooked Roast Leg of Lamb

34 Reviews
87% would make this recipe again

Slow cooking at a low temperature enhances the lamb's flavour.

Preparation : 15 min Cooking : 3 h 10 min
240 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Diabetes-friendly

Ingredients

900 g lamb's leg
2 cloves garlic
1 tbsp olive oil 15 mL
1 onions, coarsely chopped 200 g
2 sprigs rosemary, fresh 10 g
1/2 cup red wine 125 mL
salt [optional]
ground pepper to taste [optional]

Before you start

You should estimate 3 ½ h per kilo of meat.

A baking dish or casserole with a tight-fitting lid is necessary for this recipe.

Method

  1. Preheat the oven to 140°C/275°F.
  2. Peel the garlic cloves and slice them in half lengthwise. Cut small slits in the surface of the lamb with a sharp knife and put a piece of garlic into each slit.
  3. Heat the oil in a casserole or roasting pan over medium heat. Brown the lamb thoroughly on each side until golden, about 7-8 min. Add salt and pepper, then remove the lamb from the pan and set aside.
  4. Coarsely chop the onion and sauté in the same pan, 4-5 min until translucent and soft. Put the lamb back into the pan, add the rosemary sprigs and wine. Cover and cook in the middle of the oven. Calculate 3 ½ h per kilo of meat. When ready, the meat will fall apart when inserting a fork.
  5. Serve.

Nutrition Facts Table

per 1 Serving (150g)

Amount

% Daily Value

Calories

240

Fat

10 g

16 %

Saturated 3.2 g
+ Trans 0 g

16 %

Cholesterol

90 mg

Sodium

70 mg

3 %

Carbohydrate

5 g

2 %

Fibre

1 g

4 %

Sugars

2 g

Protein

30 g

Vitamin A

0 %

Vitamin C

6 %

Calcium

2 %

Iron

17 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Low  :
Sodium
Source of  :
Copper, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Folacin, Iron, Phosphorus, Potassium, Vitamin B2
Excellent source of  :
Niacin, Selenium, Vitamin B12, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 3 ½
Fats ½

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Members' Reviews

34 Reviews (32 with rating only ) 87% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
deestiles
august 25, 2010

My family and I enjoyed this recipe very much. Great recipe!

Useful 0
retiredpk
april 09, 2010

You were correct about this recipe - it does fall off the bone. Of the 8 people for Easter dinner, 2 loved it, 2 liked it and would have it again and 4 of us found it to be overcooked. The next day, I cooked a smaller lamb the traditional way (open pan with wine and vegetables) until cooked medium (some parts medium rare) and the 4 of us were in heaven. The suggested carrot and leek side dish was fantastic.

Useful 1

This recipe is in the following categories

Lamb | Main courses/Entrées | Diabetes-friendly | Low Sodium | Kosher | High Iron | Roast | Thanksgiving | Christmas | Easter

Top Reviews

View All Reviews
retiredpk
april 09, 2010

You were correct about this recipe - it does fall off the bone. Of the 8 people for Easter dinner, 2 loved it, 2 liked it and would have it again and 4 of us found it to be overcooked. The next day, I cooked a smaller lamb the traditional way (open pan with wine and vegetables) until cooked medium (some parts medium rare) and the 4 of us were in heaven. The suggested carrot and leek side dish was fantastic.

Useful 1
deestiles
august 25, 2010

My family and I enjoyed this recipe very much. Great recipe!

Useful 0