Long-roasted leg of lamb
Heavenly good!
This recipe gives you very juicy and tasty meat. A little prepping at the start, but then you can leave the pots for approx. 7 hours.
January 9, 2023
eiendoms-admin
Ingredients
- 1 leg of lamb
- Fresh herbs, rosemary, thyme, basil, parsley (here you can use what you have or what you like best, but I like to mix several)
- 2-4 cloves of garlic
- 2 dl olive oil
- 1-2 tablespoons ground pepper
- 1-2 tablespoons of salt (don’t put this on before you put the leg of lamb in the oven)
- 1 yellow onion
- 3 carrots (+ what you need for side dishes)
- 1 bell pepper
- about 100 grams of celery root, a good bit. (+ what you need for accessories)
- 7 dl water
- 4 tablespoons dairy butter
- 4 tablespoons of wheat flour
- 1-2 tsp sugar caramel
Accessories:
- Boiled potato or mashed potatoes
- Mushroom
- Root vegetables (carrot, celery root, parsnip, turnip, beet – here you can choose what you want)
Long-roasted leg of lamb
Making a long-roasted leg of lamb is easy, but to achieve the very best result it takes some time. You must start early in the morning, or the night before if you have the opportunity. Many people serve leg of lamb at Easter, but this product is available in the freezer almost all year round.
This year I had a frozen leg of lamb. I let it thaw for a day in the fridge before the next night I rubbed it in with an herbal marinade and put it all back in the fridge until the next morning.
Tips:
Adding a tablespoon of sugar to the root vegetable cooking water makes the vegetables more flavorful, the sweetness enhances the naturally good flavors.
By the way, did you know that mushrooms and herbs are best friends? Add an herb to your taste at the end of the cooking time for the mushrooms. In this case I used rosemary because I think it’s so good with lamb, but when I make steak I like to use tarragon. Absolutely magical! You can also use dried herbs here, they must not be fresh.
1. Herb marinade
When it comes to fresh herbs, you can mix many different ones, or only use, for example, rosemary or thyme. Either way, you should have at least 1 of these 2 for leg of lamb. I used about half a pot of these herbs: rosemary, thyme, parsley and basil. I also had a couple of tablespoons of chopped parsley.
Mix this together and make a marinade with a hand blender:
- Fresh herbs
- about. 1-2 dl olive oil
- 2-4 cloves of garlic
- 2 tbsp pepper
– you must wait to salt until just before you put the leg of lamb in the oven
Preheat the oven to 225 degrees if you are making the dish the same day.
2. Marinating
It is perfectly fine that the leg of lamb is not completely thawed, but it should be soft on the outside so that the marinade adheres. So at least semi-tint.
Place a couple of layers of plastic wrap over the counter, enough so that it can be wrapped around the entire thigh when you have finished applying the marinade.
Spread the herb marinade well around the whole leg of lamb and wrap the plastic foil around the whole leg. Place this in a plastic bag (so that the bag doesn’t leak out into the fridge) and leave to set in the fridge overnight.
If you have a fresh or thawed leg of lamb, you can also do this the same morning and put it straight in the oven. You don’t have to keep it in the fridge overnight, but the flavors settle extra well if you have the time.
3. Power on root vegetables
Get out a frying pan and roughly chop the carrot, onion, celery root and peppers (peppers can be omitted). Add this to the pan along with about 7 dl of water (add more water along the way if it steams dry).
Place a wire rack over the pan.
Salt the marinated thigh and place it on the rack over the vegetables. Good lamb stock will drain into the pan and provide the base for a delicious sauce.
Place the pan in the oven at 225 degrees for 30 minutes. This is to get a nice crust that locks in a lot of the good power so that the roast is juicy.
When the crust is golden and fine, turn the heat down to 70 degrees. Here you can vary from 65-85 degrees, it depends on how pink you want the meat to be when it is cooked. Feel free to leave the oven door open for 5 minutes to get the temperature down to 70 degrees faster.
At this temperature, the leg of lamb can be left in the oven for 24 hours if you wish. The core temperature will not be higher than 70 degrees, for example. To achieve the effect of slow cooking, it must stand for at least 8 hours.
4. After approx. 8 hours
Take the leg of lamb out of the oven and place it in a new form, wrapped in aluminum foil.
Let the leg of lamb rest for approx. 30 minutes while you prepare the sauce, potatoes and side dishes.
Strain the stock from the vegetables and have this ready to add to the sauce.
Wine:
If I can make a recommendation for wine, I would choose a wine with the Tempranillo or Nebbiolo grape. Today I have chosen Vina Tondonia Reserva, item number 3461001 (or magnum: 2176605) at Vinmonopolet.
5. Sauce
Melt 4 tablespoons of butter, add 4 tablespoons of wheat flour and let this turn chocolate brown over medium heat. Here you have to stir constantly so that the base of the brown sauce does not burn. The whole thing should get an even and nice chocolate brown colour.
Then you add the stock little by little, let it absorb into the milk mixture until you have the right consistency for the sauce. Add water if it becomes too thick.
Add a splash of cream (can be omitted) If you cannot tolerate wheat flour, you can just add cornstarch to the reduced power.
Leave the sauce on a low heat and simmer for 10-15 minutes.
You can also use gluten-free red wine sauce for this dish, replacing the veal stock in that recipe with stock from the lamb roast.
6. Accessories and serving
Now you take out the vegetables to be used as a side dish.
Fry mushrooms in plenty of butter if you want mushrooms.
The root vegetables/beetroot: Boil these for about 4 minutes and strain off the water. Melt some butter in a frying pan and give the vegetables a good fry in the butter for 3 minutes.
Then it’s just a matter of slicing the meat, dandying the accompaniments, pouring into the glasses, sitting down at the table and simply indulging. 🙂
Enjoy!
I work as a marketing manager at Eiendomsfinans. On a daily basis, my life consists of “knotting” on the computer, but when the weekend comes I look forward to exploring new dishes and good recipes. From time to time I post my favorites on this page so that hopefully others can experience the same food pleasure as me 🙂
- Julianne Skovli Gåsvær
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