This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level!
Serve a crowd with this easy roast leg of lamb with garlic, lemon juice and rosemary and roasted until golden brown on the outside and tender pink on the inside.
Push a garlic slice in each cut. Mix salt, pepper, lemon juice, and olive oil well and rub mixture all over lamb.
Place lamb into a roasting pan and roast in oven until reddish-pink and juicy in the center about 2 to 2 1/2 hours. You may add potatoes or carrots in the pan the last hour. The instant-read thermometer inserted in thickest part should read 130 degrees F (54 degrees C). Remove from oven and cover with aluminum foil
Rest meat about 10 to 15 minutes. The thermometer should read 135 to 140 degrees F (57 degrees C). This is the medium-rare to medium range. Do not overcook as the flavor is best if meat is still slightly pink..
Pour red wine (or water) into roasting pan and place on stove over medium heat. Scrap brown bits from bottom of pan. Discard any rosemary sprigs or garlic. Add stock & bring to a simmer
Cook stirring about 10 minutes until it reduces to about 1 1/2 cups.
Skim fat if necessary and strain into gravy boat. Slice lamb into 1/4 inch slices and place on platter with sauce on the side. Serve with asparagus or spring asparagus strawberry salad and roasted potatoes.