Slow Roasted Leg of Lamb

Need a Sunday dinner idea? Everyone have their Easter dinner plans? This amazing roasted leg of lamb is seasoned, laid over vegetables, garlic, citrus and rosemary. It caramelizes to a golden brown, and pan juices make for one easy gravy.

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Ingredients
5.5 lb leg of lamb (bone in)
kosher salt
black pepper
1 large onion, quartered
1 large orange, quartered
2 ribs celery
2 cups cut carrots
1 head of garlic (about 15-20 cloves)
3-4 fresh rosemary sprigs (6+ inches long)
4 cups beef broth
2 cups water
2 tbsp olive oil
1/4 cup flour

Instructions
Preheat oven to 300°F.
Cut and quarter the onion and orange. Break up the head of garlic and remove skins or have 15-20 cloves peeled and ready. Rough chop the celery and set all in the bottom of a large roasting pan.

Lay the leg of lamb on top and season generously with kosher salt and black pepper on both sides. Leave the bone side up and pour in the beef broth and water. Drizzle the olive oil on top of lamb and then cover with aluminum foil and place in the hot oven for 5 hours (See Note 1 for different weights and roasting times).

Remove from oven and set aluminum foil aside. Carefully flip leg of lamb, baste with pan juices and return to oven to roast, uncovered for 45 minutes or until the outside is a rich, golden brown.

Remove lamb from pan and keep warm on a serving plate with the aluminum foil covering.

Move roasting pan to stove top over 2 burners. Using a slotted spoon remove and discard the vegetables, rosemary sprigs and citrus, leaving the roasted garlic. Mash the garlic with the back of a wooden spoon and bring the pan juices to a boil. Sprinkle the flour over the gravy and whisk to incorporate. Turn heat to low and simmer until thickened. Feel free to strain if you do not want the rosemary pieces and serve alongside roasted leg of lamb. I serve with mashed potatoes.

Notes
1. For this recipe I use a 5.5 pound leg of lamb that feeds about 6 to 8 people. Oven temperature should be 300°F. For a 4 to 4.5 pound leg of lamb roast covered for 4.5 hours and uncovered for another 45 minutes or until the outside is a rich, golden brown. For a larger leg of lamb at 6 to 6.5 pounds, roast covered for 5.5 hours and uncovered for another 45 minutes or until the outside is a rich, golden brown.

Medium Rare (internal temp should be 145°F) 20 minutes per pound
Medium (internal temp should be 160°F) 25 minutes per pound
Well Done (internal temp should be 170°F) 30 minutes per pound

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