Slow-cooked Roast Leg of Lamb

Slow-cooked Roast Leg of Lamb

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

4 servings
Preparation 15 min
Cooking 3 h 10 min

240 calories per serving 


Ingredients

900 g lamb's leg    
2 cloves garlic    
1 tbsp olive oil   15 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 onions, coarsely chopped   200 g
2 sprigs rosemary, fresh   10 g
1/2 cup red wine   125 mL

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

Nutrition Facts

per 1 serving (150g)

Amount

% DV*

* DV = Daily Value

Calories

240

Fat

10 g

16 %

Saturated 3 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

15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar
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

More info


This recipe is in the following categories: Lamb | Main courses/Entrées | Diabetes-friendly | High Iron | Kosher | Low Sodium | Roast | Christmas | Easter | Thanksgiving

You may like :

Go to the blog >>

Newsletter

Get nutrition advice and cooking tips delivered for free in your mail box every week!