Slow Roast Leg of Lamb with White Wine

Indulge in the decadence of a perfectly tender Slow Roast Leg of Lamb with White Wine, a show-stopping dish that's both comforting and elegant. This recipe takes a bone-in leg of lamb and marries it with aromatic fresh rosemary, thyme, and garlic, creating a symphony of savory flavors. Seared to golden perfection and slow-roasted on a bed of caramelized vegetables, the lamb absorbs the richness of dry white wine and hearty stock for an irresistibly moist and flavorful result. With minimal hands-on prep time and a luxurious sauce made from the pan juices, this dish is perfect for special gatherings or holiday feasts. Pair it with roasted potatoes or a vibrant seasonal salad, and let this sophisticated yet approachable recipe steal the spotlight at your next dinner table.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 pounds bone-in leg of lamb
• 3 tablespoons olive oil
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 6 cloves garlic cloves
• 1 large white onion
• 2 medium carrots
• 2 stalks celery stalks
• 1.5 cups dry white wine
• 1 cup chicken or lamb stock
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the leg of lamb dry with paper towels. Rub it all over with 2 tablespoons of olive oil, kosher salt, and black pepper.

Step 3

Make 6 small incisions in the lamb with a sharp knife and insert garlic cloves into each incision. Tuck rosemary and thyme sprigs under the lamb and set aside.

Step 4

Peel and roughly chop the onion, carrots, and celery. Place them in the bottom of a large roasting pan or ovenproof dish to create a vegetable base for the lamb.

Step 5

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the leg of lamb on all sides until golden brown, about 5-7 minutes total.

Step 6

Transfer the seared lamb to the roasting pan on top of the vegetables.

Step 7

Pour in the white wine and chicken or lamb stock around the lamb, ensuring the liquid does not touch the meat.

Step 8

Cover the roasting pan tightly with foil or a lid. Roast in the preheated oven for 3 hours, basting the lamb occasionally with pan juices.

Step 9

After 3 hours, remove the foil and increase the oven temperature to 375°F (190°C). Roast uncovered for an additional 30 minutes to brown and crisp the outside of the lamb.

Step 10

Remove the lamb from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for 15-20 minutes before carving.

Step 11

Strain the pan juices and discard the vegetables. Serve the lamb with the strained juices as a sauce on the side.

Nutrition Facts

Serving size	(2894.6g)

Amount per serving	% Daily Value*
Calories	6201.2

Total Fat 467.8g	0%
Saturated Fat 184.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 1451.5mg	0%
Sodium 3532.5mg	0%
Total Carbohydrate 52.7g	0%
Dietary Fiber 10.4g	0%
Total Sugars 20.2g
Protein 381.2g	0%

Vitamin D 0IU	0%
Calcium 410.3mg	0%
Iron 32.8mg	0%
Potassium 6235.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.8%

Protein: 25.6%

Carbs: 3.5%