Tender Slow-Cooked Rosemary Lamb Leg
Nutritional value per serving
Calories550kcal
Carbs5gram
Fat30gram
Protein60gram
Ingredients
- Lamb leg (bone-in or boneless, fresh or thawed)1.5 kg
- Fresh rosemary sprigs (choose vibrant green, aromatic sprigs)3-4 pieces
- Garlic cloves (firm and plump, avoid sprouting cloves)4 pieces
- Olive oil (extra virgin for best flavor)2 tbsp
- Salt (fine sea salt or kosher salt)1 tsp
- Black pepper (freshly ground for best taste)0.5 tsp
- Water or beef/chicken broth (for moisture)250 ml
This recipe guides you through slow cooking a lamb leg infused with fragrant rosemary, garlic, and spices for a juicy, tender, and flavorful meal. Slow cooking breaks down the lamb's tougher fibers, resulting in melt-in-your-mouth texture. The total cost of ingredients is approximately $25 / €22 / £19 / ₹1850. The dish contains about 550 calories per serving, suitable for a balanced diet. It's an easy recipe with about 4 hours of cooking and 15 minutes of preparation time, perfect for a comforting weekend dinner.
Preparation instructions
Preheat the Oven and Prepare Lamb
1Preheat your oven to 130°C (265°F). Pat the lamb leg dry with paper towels to help the seasoning stick better.
Season the Lamb
2Mix salt and black pepper in a small bowl. Rub the lamb leg all over with olive oil, then evenly sprinkle the salt and pepper mixture on all sides. Insert small slivers of garlic into shallow cuts on the lamb and place rosemary sprigs on top and around the meat.
Prepare for Slow Cooking
3Place the lamb leg in a roasting pan or oven-safe dish. Pour water or broth into the bottom of the pan to keep the environment moist, helping prevent the meat from drying out.
Cook the Lamb Slowly
4Cover the roasting pan tightly with aluminum foil to retain moisture. Place it in the preheated oven and cook low and slow for approximately 3.5 to 4 hours. This slow cooking method tenderizes the lamb thoroughly.
Check Internal Temperature for Safety
5Use a meat thermometer inserted into the thickest part of the lamb (without touching bone) to check for doneness. The safe minimum internal temperature for lamb is 63°C (145°F) with a 3-minute rest; for well done, aim for 75°C (167°F). Once it reaches your preferred temperature, remove it from the oven.
Rest the Lamb
6Let the lamb rest covered loosely with foil for 15 minutes before carving. This allows juices to redistribute and keeps the meat moist.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards and knives for raw meat and other ingredients.
2If you don't have fresh rosemary, dried rosemary can be used; reduce the amount to 1 teaspoon as it is more concentrated.
3For extra flavor, marinate the lamb overnight with rosemary, garlic, olive oil, and lemon juice.
4Use a meat thermometer to ensure safe internal temperature and perfect doneness every time.
Equipment
- Oven
- Roasting pan or oven-safe dish
- Aluminum foil
- Meat thermometer
- Knife and cutting board
- Mixing bowl
Shopping List
- [ ] 1.5 kg lamb leg (approx. $20) - Choose meat with good marbling for flavor.
- [ ] Fresh rosemary sprigs (approx. $1) - Look for bright green leaves.
- [ ] Garlic cloves (4 pieces, approx. $0.50) - Select firm and plump cloves.
- [ ] Olive oil (extra virgin, approx. $3 for quantity used) - Pick a good-quality oil for best taste.
- [ ] Salt and pepper (pantry staples) - Use fresh spices for better aroma.
- [ ] Beef or chicken broth or water (250 ml, approx. $0.50 if broth) - Use low sodium broth if available.
Total approximate cost: $25
FAQ
Can I use a boneless lamb leg for this recipe?
Yes, you can use either bone-in or boneless lamb leg. Cooking times may vary slightly; boneless may cook a little faster.
Can I cook this recipe in a slow cooker instead of an oven?
Yes! Cook on low for 6 to 8 hours or on high for 4 to 5 hours until the lamb is tender and reaches the safe internal temperature.
How do I know when the lamb is fully cooked and safe to eat?
Use a meat thermometer to check the internal temperature. It should reach at least 63°C (145°F) with a 3-minute rest for medium-rare, or higher for more well done.
Can I prepare this recipe in advance?
You can season the lamb and refrigerate it overnight before cooking to enhance the flavors, but for food safety, do not leave cooked lamb out at room temperature for more than 2 hours.