This recipe is so simple and extremely delicious. Slow cooked lamb roast is perfect for any occasion and goes with almost every kind of sides and salad. Even leftover can be used in lunch to make warps or eat with pita bread. Here I have served the dish with a simple sauce, roast potatoes and spinach but anyone can choose their own favourite sides and salad.
Step by step process:
Take clean and completely defrost lamb leg before start to roast.
Here are the ingredients, such as ginger garlic paste (I made them before and put them into the freezer and cut them into cubes), freshly ground black pepper, rosemary stem cut into small pieces.
Make small holes into the lamb leg by using a sharp knife so that you can put the the rosemary into them.
Loosely cover the lamb with foil paper before putting it into the preheated oven and set the oven temperature into 175°c for two and half hours. In the meantime prepare the onion sauce:
After melting the butter add finely chopped onion and stir until they are lightly brown colour but don’t burn them.
Add finely chopped rosemary to the pan and add flour and stir vigorously.
Then add milk little at a time and stir well.
When the sauce reaches your desired thickness, add crème fraise. Pour into a sauce jar.
Cover the lamb with foil paper after taking it out of the oven and let it rest for 10 minutes before serving. It will help to keep the lamb more juicy.
Ingredients: Half leg of lamb 2 table spoon ginger garlic paste 2 large stems fresh rosemary cut into small pieces 1 small onion cut nto chunks salt to taste 1 table spoon freshly ground black pepper side: 10 small sized potatoes ( optional) For the Sauce: 1 tbale spoon butter 1 table spoon rosemary leaves finely chopped 1 large onion finely chopped one table spoon flour one cup (250 ml) milk 2 tablespoons crème fraîche one tea spoon freshly ground black pepper salt to taste Method Take clean and washed leg of lamb then make small but deep cut into it by using a sharp knife. Then rub the ginger garlic paste to the whole lamb and gently put the rosemary pieces in to each cut hole. Season the meat generously with salt and freshly ground black pepper. Then take the roasting tin and put onion chunks on the tray before placing the lamb. Then place the prepared lamb over the onion. Cover the tin loosely with aluminium foil. Pre heat the oven then roast the lamb for one and half hour at 175°c. After this, take the foil off and let it cook for another 30 minutes to give a nice brown colour. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 10 to 15 minutes and serve. We do this to keep the lamb more juicy and moist. You can roast the potatoes along with the lamb. Sauce Recipe: In a saucepan, melt the butter and put the onions and gently cook them until lightly brown. It's important not to let them burn at all so keep an eye on them. After a while take rosemary leaves then chop them very, very finely and add them to the onion. Then shift the flour into the onions and stir continuously with a wooden spoon and gradually add the milk small amount at a time. Stir continuously Add water if sauce seems thicker then your desire. Now add salt to taste and pepper and let it gently simmer on the lowest possible heat for 5 minutes. Next, remove it from the heat and add the crème fraîche and stir well and serve into a sauce jar.