Slow Roasted Leg of Lamb Bone in

Lamb is perhaps one of the nicest meats out there. We don’t eat it very often, because it just isn’t the most common here in Slovenia. Meaning you mostly need to get them from a very big supermarket, or a good local butcher. And we don’t have a butcher in our town, and the town isn’t really that small. Makes me sad when honest local businesses are disappearing, giving their market share to supermarkets. Enough politics, back o food! This recipe is really little work, making it a great meal for when you have “better” stuff to do than cooking. Takes a lot of time, though, and you need to stay close. Let’s try the slow roasted leg of lamb bone in.

Onions not only improve the slow roasted leg of lamb bone in, they can also be served as a very nice side dish.
Onions not only improve the slow roasted leg of lamb bone in, they can also be served as a very nice side dish.

The Slow Roasting

Slow roasting is great! One of my favourite cooking techniques. Not that I’m lazy and like to throw stuff together and forget about it for a while, although that also is a nice feature, but because the only thing you need to worry about is the quality of your ingredients. Most of the other questions you might have have pretty straightforward answers: set temperature on low and don’t fiddle with it and you should be fine. Make sure you add enough liquid into the pot, because eventually, it evaporates despite the cover, and that kind of covers the dilemmas you might encounter.

The meat

There are nicer cuts or parts of a lamb, but the humble leg, when prepared with love and care, can be a very nice dinner for two hungry people. Hell, I will even go his far and claim it’s phenomenal. The “bone in” part of the title also says a lot. Bone conducts heat better than meat, meaning it will be cooked more evenly, because the meat will not only cook from the outside, but also from the inside. If you are preparing a nice cut of meat in one piece, and wonder if you should remove the bones first, don’t! Always do it the “proper” way.

The essential cookware

To make a perfect slow roasted leg of lamb bone in, you will need one essential piece of cookware every home cook should own. And that is a big cast iron pot with a cover. If you haven’t bought one yet, do it NOW! If not for other great dishes and recipes, then for this one. To make this lamb divinely tender and tasty, there is no other way.

What I promise with slow roasted leg of lamb bone in recipe?

I promise it is very very good, but just not that classy. If you need to impress someone, aim for something else. But if you are already familiar with the special person you are about to share this divine dish with, go for it!

The lamb meat will fall of the bone at a gentle poke with a fork. Make sure you make this slow roasted leg of lamb bone in, because the bone helps cooking the meat better.

The recipe is, as always, dairy free, nut free and egg free. Not that I have any idea how one could incorporate any of the above with lamb (maybe some butter), it is just fair to note that this blog is dedicated to food without these very common allergens.

What I accidentally learned while making this dish

There are times when I cook and don’t know exactly what I’ll end up with. This was not one of those occasions, but I did learn something on the way, and it it how to make the best onion marmalade ever. Read on!

The dish is also very healthy, because it doesn’t contain any added fats or sugars, and the leg of lamb is also a very lean part.

I warn you, the recipe is far from sophisticated. In fact, it is a pretty rustic, casserole dish.  Let’s see how it’s done!

Ingredients

  • Leg of lamb
  • 4 onions
  • 5 garlic cloves
  • dried thyme
  • salt
  •  pepper
  • 0,5 L red wine

Instructions

Preheat oven to 170°C

Peel the onions and slice them in half. Place them cut side down in a cast iron pot.

Bed of onions, ready to offer some support for te leg of lamb.
Bed of onions, ready to offer some support for te leg of lamb.

Rub salt and pepper onto the meat and place it onto the sliced onions.

Generously sprinkle with dried thyme, add peeled garlic cloves and pour wine over it all.

slow roasted leg of lamb bone in
Ready to pour wine in!
slow roasted leg of lamb bone in add wine
It rinses some of the seasoning off the meat and into the onions, but it’s okay, nothing will go to waste.

Cover and place it into the oven for three hours.

It’s 3 hours, so the liquids evaporate despite the cover. The cover slows down the evaporation and keeps the mist in the pot for some time. The meat then cooks in this fragrant mist and releases some of its roasting juices that drip onto the onions and garlic beneath it, which caramelise in the mean time. Which leads me to my accidental discovery…

Onion Marmalade

After the long three hours of roasting, take the pot out of the oven, uncover and place the lamb aside, let it rest for at least 15 minutes.

In the meantime, remove onions and garlic from the pot as well. Leave the onion’s top layers and only take the tender ones. Sometimes they become a bit dry, but that is just the price of a great and very deep taste. Do not scrape the caramelised wine from the bottom of the pot, because it tends to be a bit bitter. It is a shame, though, and I think I really need to find a way to make it usable.

slow roasted leg of lamb bone in
This may not look like much, but if you only use the tender parts of the onions and the garlic, if they aren’t too dark, you get the nicest onion marmalade ever.

Mash the salvaged onions and garlic, and serve as a side dish, together with shredded meat, some bread and mustard.

This is it! The best and simplest slow roasted leg of lamb bone in recipe ever.

slow roasted leg of lamb bone in
Shredded meat. Tender as meat gets! On the right, onion marmalade.

Slow Roasted Leg of Lamb Bone in

Slow Roasted Leg of Lamb Bone in

Ingredients

  • Leg of lamb
  • 4 onions
  • 5 garlic cloves
  • dried thyme
  • salt
  • pepper
  • 0,5 L red wine

Instructions

  1. Preheat oven to 170°C
  2. Peel the onions and slice them in half. Place them cut side down in a cast iron pot.
  3. Rub salt and pepper onto the meat and place it onto the sliced onions.
  4. Generously sprinkle with dried thyme, add peeled garlic cloves and pour wine over it.
  5. Cover and place into the oven for three hours.
  6. After three hours of roasting, take the pot out of the oven, uncover and place the lamb aside. Let it rest for at least 15 minutes.
  7. In the meantime, remove onions and garlic from the pot as well. Only use the tender ones, that have no burnt edges.
  8. Mash the salvaged onions and garlic, and serve as a side dish, together with shredded meat, some bread and mustard.

Notes

Only use the tender bits and pieces. Sometimes they become a bit dry, but that is just the price of a great and very deep taste. Do not scrape the caramelised wine from the bottom of the pot, because it tends to be a bit bitter. It is a shame, though, and I think I really need to find a way to make it usable.

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