Alana’s tips for cooking a Leg of Lamb
My recommendation is to slow cook the leg, but it can be roasted in the traditional way: season, add olive oil, cover with foil and cook on 300°F for approximately 2.5 hours. Serve with mint sauce.
Our slow cooked favorite:
I usually marinade the lamb overnight (or at least a few hours before cooking) with chopped garlic, rosemary and mint, olive oil, salt (LOTS according to Dan) and pepper. Cover and set aside.
When ready to cook:
Use a dutch oven or something similar with a lid.
Pour 1⁄2 to 1 whole bottle of red wine in the bottom (depending how much juice you want at the end) and you can put a few more garlic cloves in the bottom if you wish.
Cook on 260°F for 4 hours.
Take out of the oven and let it rest for as long as you like. It should be coming away from the bone and you should be able to very easily remove the bone and be left with super tender juicy lamb. I pull it apart and put it in the pan juices (or use these juices to make a traditional jus but that can be time consuming, however well worth the time - it’s devine).
Serve with mint sauce.