Roasted Leg Of Lamb
This roasted leg of lamb is a flavorful and tender dish, easy to prepare with a spice rub and slow roasting. The lamb is first seasoned, then roasted on a bed of vegetables to enhance its flavor.
Servings 4 People
Ingredients
- 2.5 kg lamb leg with bone
- Cold water + 1/4 cup vinegar for washing
- 1 large onion quartered
- 5 garlic cloves smashed
- 1 celery stick chopped
- 1 large carrot chopped
- 1 or 2 bay leaves
- 3 cups hot water
- 1 beef bouillon cube
- Parchment paper
- Aluminum foil
- 2 tbsp olive or vegetable oil
Spices:
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp rosemary
- 1 tsp 7-spice
- 1 tsp cinnamon
Instructions
- Wash the lamb leg in cold water with 1/4 cup of vinegar.
- Pat the lamb leg dry with paper towels.
- Poke the lamb leg with a knife all around to allow the flavors to penetrate.
- Rub the lamb leg with olive or vegetable oil.
- Mix all the spices together, then apply them evenly over the lamb.
- In the bottom of the pan, add the onion, garlic, carrot, celery, and bay leaves. Place the lamb leg on top.
- Add hot water and crumble the beef bouillon cube, spreading it around the pan.
- Cover the lamb with parchment paper, then add aluminum foil on top and seal tightly.
- Cook in a preheated oven for 1 hour at 450°F, then reduce the temperature to 350°F and cook for another 3 hours.
- After 4 hours of cooking, take the lamb out, spoon some of the juices over the meat, and enjoy!