SLOW-ROASTED LEMON HERB LAMB
RECIPE TYPE
Holiday, Lamb
SERVES
8 to 10
Prep time: 15 min
Total time: 3 hr 15 min
Ingredients
INGREDIENTS
3 tbsp Longo’s Extra Virgin Olive Oil |
1 tbsp each lemon zest and juice |
3 cloves garlic, minced |
2 tsp Longo’s Dried Oregano |
1 tsp each Longo’s Paprika and Salt |
1/2 tsp each Longo’s Onion Powder, Dried Thyme and Pepper |
1 bone-in leg of lamb (0.7-1.1kg) |
1 cup Longo's Essential Chicken Broth |
1 cup dry white wine |
2 tbsp Longo’s Curato Tomato Paste |
Directions
DIRECTIONS
Blend oil with lemon zest and juice, garlic, oregano, paprika, salt, onion powder, thyme and pepper. Rub all over lamb. (Lamb can be rubbed with herb mixture and marinated overnight for additional flavour.)
Place lamb in large Dutch oven. Whisk together broth, white wine and tomato paste and add to pot.
Roast, covered, in preheated 325°F oven, turning once, for 2 hours. Uncover and continue to roast, turning every 30 minutes, for 1 to 1 1/2 hours or until meat is fall-off-the-bone tender.
Remove lamb to cutting board and tent with foil to rest before slicing thickly.
A Dash of Advice
To make gravy, skim fat from pan liquids and set over medium heat. Blend 1/4 cup chicken broth with 2 tbsp cornstarch and whisk into liquids.Cook, stirring, for 6 to 8 minutes or until thickened. Strain (if desired) into gravy boat. Or, for a cool and creamy contrast to gravy, blend chopped fresh mint and finely grated lemon zest into Longo’s Tzatziki to taste, to serve alongside the roast. Leftover chopped lamb and tzatziki mixture make delicious pita wrap sandwiches!
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATIONPer serving (1/10th recipe): 390 calories
Protein 41g | Fibre 0g |
Fat 24g | Sugar 0g |
Carbs 1g | Sodium 400mg |
