Slow Roast Leg of Lamb with Herb Rub

Tender slow-roasted lamb infused with garlic and herbs, served with rich pan-juice gravy and cheesy parmesan mashed potatoes.

Dinner Comfort Food Lamb Gluten Free Roast

Estimated Nutrition

Calories

1167.1

kcal / serving

5835.5 kcal total

Carbs

37g

per serving

185 g total

Fat

83.6g

per serving

418.2 g total

Protein

76.5g

per serving

382.4 g total

Cook Time

210

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Butter

Parmesan Cheese

Grated

Meat

Lamb

Leg of lamb

NutsSeeds

head

Garlic

Whole head, cloves peeled

Salt Flakes

Approximately 1 tbsp

sprigs

Rosemary

Leaves only, chopped

sprigs

Thyme

Leaves only

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Enough to make a thick paste

Vegetables

Potatoes

Cut up for mashing

Method

Preheat the oven to 160°C.

Crush garlic and salt in a mortar, then mix with herbs and olive oil to form a paste.

Rub the herb paste over the lamb and place in a deep roasting tin.

Add 250ml of water to the tin, baste the meat, cover with foil, and roast for 3 to 3.5 hours.

Remove excess oil from the pan juices, cover the pan, and rest for 15 minutes.

Boil the potatoes until soft, then drain and mash with butter, parmesan, and seasoning.

Carve the lamb into chunks and serve with the mash and pan juices.