Slow-Roasted Bone-In Leg of Lamb

By Valarie

Ingredients

• 1 7- to 8-pound bone-in leg of lamb
• Olive oil, for liberal drizzling
• Kosher salt and pepper
• 1 bottle dry, crisp white wine
• 1 quart chicken stock
• Large bundle of herbs: thyme, rosemary, parsley, fresh bay
• 3 bulbs garlic, ends cut and exposed
• 4 tablespoons butter
• 4 tablespoons flour

Details

Servings 8
Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat oven to 300°F.

Heat a large roasting pan coated with olive oil over high heat. Seasoned leg of lamb evenly all over, add to hot pan and brown all over. Add wine, herbs and stock to pan, bring to low boil and transfer to the oven. Roast 2 hours, basting occasionally. Add garlic to the pan, cover and roast 2-3 hours more, until meat is super tender and pulling away from bone.