Slow Roasted Leg of Lamb Recipe

Step into a world of deliciousness with our Slow Roasted Leg of Lamb. This dish is super flavorful, bringing together juicy lamb, the right mix of seasonings, and a hint of sweet pomegranate goodness. If you’re all about easy recipes with amazing taste, you’re in for a treat. Imagine a beautifully roasted leg of lamb, filled with garlic, Italian seasoning, and the fruity touch of pomegranate juice.

Why You’ll Love Slow Roasted Leg of Lamb Recipe

  • Easy Preparation: With simple steps and basic ingredients, this recipe is perfect for both beginners and seasoned cooks.
  • Delicious Harmony: The combination of herbs, garlic, and the subtle sweetness from pomegranate juice creates an irresistible flavor profile.
  • Perfect for Any Occasion: Whether you’re planning a family dinner or a special celebration, this slow-roasted lamb is a versatile choice.
  • Succulent and Tender: Slow-roasting ensures that the lamb becomes fork-tender, promising a melt-in-your-mouth experience.
  • Homemade Goodness: Impress your guests or treat yourself to a homemade feast that tastes like it’s straight from a gourmet kitchen.

Ingredients Needed To Make Slow Roasted Leg of Lamb Recipe

  • Leg of Lamb
  • Kosher salt
  • Italian seasoning
  • Pomegranate juice
  • Water
  • Vegetable stock
  • Garlic cloves
  • Onion
  • Olive oil
  • Gravy slurry (cornstarch + water)

How To Make Slow Roasted Leg of Lamb Recipe

  1. Preheat the oven to 350 degrees.
  2. Sauté onion in olive oil until translucent.
  3. Add garlic, kosher salt, Italian seasoning, pomegranate juice, water, vegetable stock, and leg of lamb.
  4. Bring to a boil, cover, and roast in the oven for 4-5 hours until fork-tender.
  5. Prepare a quick gravy slurry to enhance the flavors.
  6. Serve and savor the deliciousness.

Variations & Substitutions

  • Enhance the dish by adding root vegetables like carrots and potatoes.
  • Experiment with fresh herbs like rosemary or thyme for an extra burst of flavor.
  • Try using red wine instead of pomegranate juice for a rich and robust taste.

Commonly Asked Questions

Can I use a different cut of meat? 

Certainly! While the recipe is crafted for a leg of lamb, feel free to experiment with other cuts, adjusting cooking times accordingly.

Can I make this Slow Roasted Leg of Lamb recipe ahead of time? 

Absolutely. Prepare it in advance and let the flavors deepen. Reheat before serving for an even more delectable experience.

Can I substitute pomegranate juice with another fruit juice? 

Certainly. While the pomegranate juice adds a unique touch, feel free to explore other fruit juices, but keep in mind it may alter the flavor profile.

How do I store leftovers?

To store your Slow Roasted Leg of Lamb, let it cool to room temperature. Once cooled, place it in an airtight container or wrap it tightly with plastic wrap. Refrigerate the lamb for up to three to four days. For longer storage, you can freeze it for up to two to six months.

How do I reheat leftovers?

  1. Preheat your oven to 325°F (163°C).
  2. Place the lamb in an oven-safe dish and add a splash of broth or water to maintain moisture.
  3. Cover the dish with foil to prevent the lamb from drying out.
  4. Reheat for about 15-20 minutes or until the lamb reaches your desired temperature.

Reheating in the Microwave:

  1. Slice the lamb into smaller portions for even reheating.
  2. Place the slices on a microwave-safe dish.
  3. Cover the lamb with a damp paper towel to prevent it from drying out.
  4. Microwave on medium power for 1-2 minutes, checking and stirring as needed.

Slow Roasted Leg of Lamb Recipe

This is the perfect dish of rich and succulent flavors with the perfect harmonious balance.
Print Pin Rate
Course: Main Course
Cuisine: American, Greek
Keyword: Slow Roasted Leg of Lamb Recipe
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 6
Calories: 367kcal

Equipment

  • measuring spoons/cups
  • Large Dutch oven
  • Mixing Bowl
  • Whisk

Ingredients

  • 1 Leg of Lamb
  • 3 tsp kosher salt
  • 1 tbsp Italian seasoning
  • 1 cup pomegranate juice
  • 2 cups water
  • 32 oz vegetable stock
  • 3 garlic cloves minced
  • 1 large onion diced
  • 1 tbsp olive oil
  • Gravy slurry: 1 tbsp cornstarch + 2 tbsp water

Instructions

  • Preheat the oven to 350 degrees.
  • Dice the onion and mince the garlic.
  • In a large Dutch oven over medium heat, add olive oil and sauté the onion until translucent.
  • Add garlic, kosher salt, Italian seasoning, pomegranate juice, water, vegetable stock, and leg of lamb.
  • Bring to a boil, cover, and place the roast in the oven.
  • Cook for 4-5 hours or until fork-tender.
  • Remove the lamb roast from the pot.
  • Place the pot over medium heat, bring to a boil, and prepare the gravy slurry by whisking cornstarch and water in a bowl. Once thickened, remove from heat.
  • Enjoy your Pomegranate Braised Leg of Lamb!

Notes

Variations:
  • Add root vegetables like carrots and potatoes for a heartier dish.
  • Incorporate fresh herbs like rosemary or thyme for additional flavor.
  • Try using red wine instead of pomegranate juice for a rich and robust taste.

Nutrition

Serving: 1g | Calories: 367kcal | Carbohydrates: 10g | Protein: 49g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 152mg | Sodium: 1924mg | Potassium: 820mg | Fiber: 1g | Sugar: 7g | Vitamin A: 337IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 5mg
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