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Easy Slow Cooked Leg of Lamb With Rosemary and Garlic

Sarah Montgomery
Tender and fall off the bone slow cooked leg of lamb with rosemary and garlic.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine Australian
Servings 6

Ingredients
  

  • leg of lamb (mine was 2.4kg)
  • 10 garlic cloves, peeled and sliced in 2
  • Handful of sprigs of rosemary
  • 3 tablespoons olive oil
  • ½ freshly squeezed lemon juice
  • ½ lemon peel, from the squeezed lemon
  • 1 tsp garlic powder ( if you havent got powder use 1 garlic clove crushed)
  • 2 tablespoons marjoram
  • handful of fresh thyme leaves, roughly chopped
  • large pinch of sea salt and ground black pepper
  • handful rosemary sprigs
  • 300ml of dry white wine
  • 250ml chicken stock

Instructions
 

  • Preheat the oven to 140c 120c (fan)
  • Prep the lamb by making 20 incisions with a knife and stuff the garlic cloves and sprigs of rosemary into each one.
  • In a small bowl, mix the oil, fresh lemon juice, lemon peel, garlic powder, marjoram, thyme leaves and season with salt and pepper.
  • Rub the mixture all over the lamb
  • Place sprigs of rosemary around the tin and pour in the white wine and chicken stock (or any stock of your choice) into the roasting tin and sit the lamb on top.
  • Cover with tinfoil and roast for 4 1/2 hours. Remove tinfoil and roast for a further 30 minutes. Remember to check if the meat is drying out. If so, add some more stock or wine to top it up.
  • Remove the lamb from the oven and let is rest for 10 minutes.
  • Serve with your choice of sides.
Keyword Dinner Ideas, Slow Coocker