Ingredients
6
6 servings
- •3 carrots, coarsely chopped
- •1 head garlic, split but not peeled
- •1 (5 pound) leg of lamb
- •1.25 cups red wine
- •1.25 cups lamb stock
- •salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
- Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
- Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
- While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.
Nutritional Facts
Per 6 servings
- Calories: 474
- Carbohydrate: 10g
- Fat: 12g
- Fiber: 1g
- Protein: 64g
- Sugar: 1g
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