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slow roasted leg of lamb with root veggies

Slow Roasted Leg of Lamb With Root Vegetables

Amber Bondar
This dijon and garlic glazed leg of lamb is so succulent and served with roasted root vegetables that cook right in the meat juices. The lamb falls off the bone is tender and mild in this simple slow roasted fall dinner recipe.
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Prep Time 15 minutes
Cook Time 4 hours
Course Main Course
Cuisine American, Canadian
Servings 6

Equipment

  • 1 Roasting Pan
  • 1 Rack For Roasting Pan
  • 1 measuring cup
  • 1 Tablespoon
  • 1 Vegetable peeler
  • 1 Paring Knife
  • 1 Cutting board
  • 1 Basting Brush
  • 1 Serving Dish

Ingredients
  

  • 1 New Zealand Spring Lamb® bone-in short cut leg
  • 2 Cups Beef stock
  • 8 White Potatoes Peeled and quartered
  • 3 Whole Carrots Peeled and sliced
  • 3 Whole Parsnips Peeled and sliced
  • 5 Cloves of Fresh Garlic Diced
  • 3 Tbsp Dijon Mustard
  • 2 Tbsp Olive Oil

Instructions
 

  • Lower the oven rack to below center and preheat oven to 325℉
  • Add the stock to the roasting pan and place rack in pan.
  • Remove plastic wrap from lamb (over sink) and pat lamb dry.
  • Lay lamb leg on the rack in pan.
  • Score any large areas of fat on the leg of lamb.
  • In a small bowl add the diced garlic, Dijon and oil, mix well.
  • Using your basting brush slather the lamb with the Dijon coating.
  • Cover the lamb in the roasting pan and put in the preheated oven.
  • Slow roast for three hours for well-done / two hours for rare.
  • Wash, peel, and cut root vegetables.
  • Remove lamb from oven and add the root vegetables around the base of the meat.
  • Cover and return to oven for an additional hour.
  • Remove from oven and test vegetables for done. They should have soaked up moisture from the meat and started to caramelize.
  • Remove the roast from the oven and put on serving tray to serve.
  • Serve while hot.
Keyword entree, lamb, meatball, slow roasted
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