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Slow Roasted Leg of Lamb with Rosemary and Garlic

what you need:

  • 5 lb boneless leg of lamb roast
  • 1 onion, chopped or sliced
  • 5 to 10 cloves of garlic
  • rosemary powder, salt, pepper, and garlic powder

what you do:

Preheat oven to 225 degrees Fahrenheit. Season your roast with rosemary, garlic, salt, and pepper, and grease the bottom of a baking dish. I used a cast iron pot with a lid shown below.

Place the roast in the baking dish and add chopped or sliced onions around the roast. Cut some slits into the top of the roast and place garlic cloves inside. You can also add a few more to the pot with the onions. I like garlic!

Cover with lid or aluminum foil and bake at 250 degrees for 3 to 5 hours – the longer the better. After desired cooking time, and when the roast falls apart easily and is nice and tender, uncover and bake another 30 minutes at 350 degrees. Remove from oven and let the roast sit for about 10 minutes.

I also strained the onions out of the fat and poured the fat into a jar after removing all the moisture by simmering it on low in a cast iron skillet. It has a really nice and sweet but mild onion flavor.

Guten Appetit!

This post is shared on Fat Tuesday and Allergy Free Wednesday.

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