Ingredients for Slow Roasted Lamb Leg with Potatoes, Peas, Carrots & Corns
- A. LAMB LEG
- 1 kg – 1.2kg Lamb Leg
- 4 tablespoons olive oil
- As needed – Thymes or dried herbs of your choice
- As needed – Lemon Pepper seasoning (pic)
- As needed – Ground black Pepper
- As needed – Meat spices of your choice
- As needed – salt
- B. VEGETABLES FOR ROASTING
- 3 cups water + 1 tsp chicken seasoning powder or chicken bouillon (mixed)
- 3 brown onions
- 2 bulbs garlic
- As needed – carrots
- C. GLAZING (OPTIONAL)
- 1 tablespoon sweet soy sauce (pic)
- 2 tablespoons cooking oil
- 💡 GLAZING VARIATIONS: any sweet chutney or honey with oil and seasonings
- D. VEGGIES TO SERVE
- 500 g baby potatoes
- 1 cup Frozen mixed veggies – PEAS, CARROTS & CORNS (see pic)
- 1 tablespoon – salted butter
- 1 clove garlic – finely minced
- 1 tablespoon – water
- As needed – salt
- Ground white or black pepper powder (OPTIONAL)
Cooking Instructions for making Slow Roasted Lamb Leg with Potatoes, Peas, Carrots & Corns
A. LAMB LEG
Preheat oven to 170°C (150°C). Clean lamb and pat dry. Combine all ingredients in A (all spices & oil) in a bowl. Rub spice mixture over lamb. Keep aside.
B. VEGETABLE FOR ROASTING
Prep ingredients in B (EXCEPT chicken bouillon or chicken bouillon), see pic below for reference. Arrange in a roasting pan.
Place lamb on the vegetables, fat side up. Next, Pour 3 cups of hot water in a separate bowl. Add 1 (or 2) tsp of chicken seasoning powder or chicken bouillon and stir. Pour this mixture to the roasting pan/dish. Cover the roasting dish foil. Seal well. Use 2 pieces of foil folded together if you need to get a good seal. Slow cook in a preheated oven for 4 hours or until tender.
C. GLAZING (OPTIONAL)
Prepare liquid mixture for glazing, if using.
GLAZING – combine & mix well sweet soy sauce & cooking oil.
Once cooked, after 4 hours, remove lamb from the oven. Remove the foil. Use your choice of glaze mixture to glaze lamb or leave it as it is. Return lamb to the oven, this time, uncover, without the foil. Cook for another 40-45mins.
D. VEGGIES TO SERVE
When lamb is back in the oven, boil potatoes with some salt until the water comes to a boil and potatoes is almost cooked. Turn the heat off. Remove from the heat, using a colander, drain the water completely. Transfer to a bowl. Drizzle some oil (of your choice), dried herbs (of your choice), pinch of salt and paper. Place on a roasting dish. Keep aside.
Next, prepare frozen mixed veggies (PEAS, CARROTS, CORNS).
Cooking frozen PEAS, CARROTS & CORNS (No thawing required):
Melt the butter over medium low heat (melt butter until just melted). Add minced garlic & sauté for 30 seconds just until it turns VERY light brown. Add in frozen veggies, salt, pepper (if using) and a tablespoon of water. Cook and continue stirring for 5 minutes and the veggies are heated through. Remove from the heat and serve.
Once 40-45mins is over, remove lamb from the oven and transfer the leg of lamb to a serving dish. Cover with the foil and leave to rest for another 30-40mins and this give you time to prepare the rest.
RESERVE THE JUICE FOR GRAVY (making gravy is optional).
Adjust oven to 180°C (oven temperature varies, so adjust accordingly,). Bake potatoes in step 5 for 30-40mins or until it turns light golden brown.
Serve lamb with roasted potatoes, buttered peas, carrots and corns.
MEAT GRAVY
Note:
The juice from the lamb can be used to make the gravy. Mash the veggies and onion in the roasting pan.
Strain and pour the reserve pan juices into a saucepan. Cook over medium low heat. Mix a teaspoon of corn flour with 3 tbsp of water. Mix well and add this to the gravy pan. Stir until combined and gravy is thicken to your liking. Taste and season the gravy to taste.
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