An amazing leg of lamb. This is a slow-cooking dish that may be prepared quickly. One Sunday, I prepared this at home. I simply threw everything in the pan and let it cook for a very long time. I was hoping for a little lamb for supper, nothing spectacular, yet that first mouthfull took me by surprise, and I am positive it will do the exact same to you!
This recipe may seem like it takes long to make, however it is only less than 30 minutes to prepare! Not to mention how it is worth every minute of cooking it! This meal is one of the best Sunday dinners, the whole family will love it as it also creates 4 servings! So quick, so easy and so delicious! Perfect for a Sunday night roast dinner, what sounds better after a lazy day in doing housework!
So, what are you waiting for! Let’s get making this amazing leg of lamb!
Sunday roast leg of lamb- ingredient list!
Here is the list of ingredients that all work together in order to make this amazing leg of lamb! The ingredient list may look long, but I can assure you it is not and all of these ingredients all work together to get the delicious mouth-fulfilling flavour! Here is the list of ingredients that you need in order to make this meal;
Ingredient list;
One and a half kilogrammes (2 pounds, 4 ounces) of bone-in leg of lamb (the thick fillet end)
Season with salt and pepper.
Two red onions
Eight cloves of garlic
Four sprigs of rosemary
Four leaves of sage
Two bay leaves
14 ounces (400 ml) of white wine
A couple of honey squidges
4 ounces of 1 kg/2 lb peeled and roasted potatoes
To drizzle 300g/11oz of frozen peas with olive oil
Sunday roast leg of lamb- step by step instruction guide!
Step 1
Half an hour before cooking, take the lamb out of the refrigerator to allow it to come to room temperature. Set the oven’s shelves to accommodate a roasting tray and casserole pot, and preheat it to 150C/300F/Gas 2.
Step 2
Season the lamb well with salt and pepper and put it in a large casserole pot. Cut the onions in quarters, leaving the root whole. Remove the skin and add the garlic cloves, rosemary sprigs, sage, and bay leaves, all of which should be unpeeled. Drizzle the honey over top after adding the white wine.
Step 3
Put the lid on and place the whole thing in the oven, leaving it for about four hours. Set a timer for 2 hours 30 minutes as that’s when you need to add the potatoes.
Step 4
Toss the potatoes in a roasting tin with a generous amount of oil and set aside when the timer goes off. (With the oil on, they won’t turn brown.)
Step 5
Add salt and pepper to the potatoes, brush them with a little extra oil if they have absorbed it all, and then bake them for the next hour and a half. Every now and again, toss them about.
Step 6
Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices.
Step 7
Take them out of the oven after everything is done. The potatoes should be golden brown and crisp, and the meat should be falling off the bone. After this lengthy cooking period, the meat doesn’t need to rest; just serve it.
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