Sunday Slow-Roasted Leg of Lamb

johnmitchell

I have just started the prep on a 6 Lb Leg of Lamb, The Lamb is studded with slivers of garlic. I will be using thyme,oregano,rosemary and some bay leaves.Paprika, lemon juice and olive oil, white wine...I plan to get a crust first then she is going in a Dutch oven indirect for about 3 hours at 350F.. I am planning on roasting potatoes and a simple green salad..I will post pics as I progress.

Egghead_Daron

That looks awesome! Looking forward to pics along the way. I just SWMBO yesterday that I need to do a leg of lamb.

johnmitchell

Okay Lamb goes on..15 min a side at 500F to get a good crust, then off, to go into the dutch oven for the 3 hour at 350F..All's great in Greensboro..

johnmitchell

Chilling 

SenecaTheYounger

350 for 3 hours will mean that it is pretty well-done.  If that is what you are after, that's fine.  Most recipes aim for about 135-140 (maybe 145) in the thickest part.

You may lose the crisp crust in he covered dutch oven. 

Of course, I am assuming you are aiming for a typical roast, to carve.  Perhaps you are making it into a lamb stew of sorts.  If so, don't mind me!

Looks good, to begin with.

johnmitchell

Settled in for the 3 hour cook

johnmitchell

SenecaTheYounger said:

350 for 3 hours will mean that it is pretty well-done.  If that is what you are after, that's fine.  Most recipes aim for about 135-140 (maybe 145) in the thickest part.

You may lose the crisp crust in he covered dutch oven. 

Of course, I am assuming you are aiming for a typical roast, to carve.  Perhaps you are making it into a lamb stew of sorts.  If so, don't mind me!

Looks good, to begin with.

Agreed I am planning to go on temp rather than time..Thats just what the recipe called for..I am not using the Dutch oven lid..Thanks . I am planning a roast not a stew..Hopefully..

DMW

Why in the dutch oven? Are you braising it with liquid and aromatics?

johnmitchell

Stable at about 350F

johnmitchell

DMW said:

Why in the dutch oven? Are you braising it with liquid and aromatics?

This is a recipe off the Greek site Kalofagas..Yes it is a aromatic Slow -Roasted Leg of Lamb. It is something I have converted from a oven set up..

keepervodeflame

Let me know how it turns out, John. This was the first recipe I cooked on the Kalofagas site. I remember it as excellent and what got me interested in cooking  their recipies on my egg.

johnmitchell

I was waiting for you to chime in..Thanks for your help. Sure will let you know ..Cheers

keepervodeflame

If you like this one, you gotta try the lamb shanks and beans. Amazing.

johnmitchell

Roast Potatoes on at 450F

hapster

Looks fantastic so far!

johnmitchell

Final plating...Flippen Awesome.. ^:)^

keepervodeflame

Looks Great. The Greeks do know lamb and how to cook it. Very nice cook.

johnmitchell

keepervodeflame said:

Looks Great. The Greeks do know lamb and how to cook it. Very nice cook.

This was fantastic.. and so much fun.. Thanks so much..I am certainly going to try the shanks and beans.. Thanks for the input.. Have a great evening..

NDG

OH YEAH - great cook!  My wife loves lamb and I just found it is $5 off today at the whole foods down the street from me.   It looks like the sale only applies to LAM LOIN CHOPS or ROASTS . . . think this will convert or should I go a different direction?   

NEW ZEALAND

LAMB LOIN CHOPS OR ROASTS

$11.99/ lb  Regular $16.99 / lb