This slow cooked leg of lamb recipe requires very little effort and cooking skills. The method we use to prepare it will ensure a succulent fall-off-the-bone result every single time.It's perfect for Sunday roast or a holiday feast like Easter or Christmas served with simple sides like creamy mashed potato, spiced couscous, or Moroccan eggplant salad.
Brine the lamb for 12 hours leaving covered in the fridge.
Once finished in the brine, remove and make deep small slits with the tip of a knife. Big enough to fit a few small garlic cloves.
Stuff it with fresh garlic cloves, smoked bacon pieces and fresh rosemary.
Chop four onions and two large carrots into large chunks and place in the bottom of the baking dish.
Place the lamb on top and add enough water or stock to just cover the vegetables. Close with a lid. Cast iron Is my personal favourite because it really holds the heat and moisture well.
Now, the main thing is the temperature. 90 degrees Celsius or 194 degrees Fahrenheit or, as close to it as you can get. You really want to cook this low and slow. Put the meat in the oven at least 6 hours before you want to serve it. Let it cook slowly and when you're ready to serve remove the lid, turn the oven grill on, glaze with some apricot jam and grill until the jam has caramelised. The jam glaze is optional but if you want a nice crust then finish it under the grill either way.
Strain the cooking liquid into a small saucepan once the lamb is cooked.
Mix a tablespoon of flour with two tablespoons of cold water until homogenous. You can also use cornflour for a gluten-free option.
Simmer and whisk the sauce while adding the flour and water mix slowly until it thickens to your liking. You might not need all of the flour mix depending on how to thick you want it and also how much cooking juices you have.
Season with salt and pepper if necessary and serve hot.
You can easily use lamb shoulder instead of lamb leg.Store in the fridge for up to 5 days or in the freezer for 6 months wrapped airtight.