Slow Roast Leg of Lamb with Chardonnay, Rosemary, Sage and Bay

Slow-cooked lamb leg with white wine, herbs, and honey, served alongside golden roasted potatoes and tender peas.

Dinner Lamb Gluten Free Slow Cooked Roast

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

67.1g

per serving

268.2 g total

Fat

48.6g

per serving

194.5 g total

Protein

56.2g

per serving

224.8 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

400

White Wine

Chardonnay recommended

Meat

Lamb

half leg, thick fillet end, bone in

NutsSeeds

Salt

for seasoning

Black Pepper

for seasoning

clove

Garlic

unpeeled

sprig

Rosemary

leaf

Sage

leaf

Bay Leaves

OilsFats

tbsp

Olive Oil

for drizzling

Other

tbsp

Honey

a couple of squidges

Vegetables

piece

Red Onions

cut into quarters, root intact, peeled

Potatoes

peeled and cut for roasting

300

Peas

frozen

Method

Bring the lamb to room temperature for 30 minutes and preheat the oven to 150°C.

Place the lamb in a casserole pot and season well with salt and pepper.

Add the onions, garlic, rosemary, sage, and bay leaves to the pot.

Pour in the wine, drizzle with honey, cover with a lid, and bake for four hours.

Toss the potatoes in oil after 2 hours and 30 minutes of lamb cooking time.

Season the potatoes and roast them in the oven for the final 90 minutes.

Stir the peas into the lamb juices 10 minutes before the end of cooking.

Serve immediately once the meat is tender and potatoes are crisp.