Oven-Roasted Leg of Lamb – Slow-Roasted with Rosemary and Garlic

👨‍🍳 Method

1. 1
   Preheat the oven to 220°C (430°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cut slits along the meat and insert the garlic cloves into them.

   Knife
3. 3
   Mix the olive oil, salt and black pepper and rub the meat well with the mixture.

   Bowl
4. 4
   Arrange the carrot and onion in the bottom of a large baking pan.

   Baking pan
5. 5
   Place the meat on the vegetables and lay the rosemary sprigs and thyme sprigs on top.
6. 6
   Bake uncovered 20 minutes, until the meat browns. Lower the heat to 160°C (320°F).

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Pour the wine and stock into the bottom of the pan.
8. 8
   Bake tightly covered with foil 150 minutes, until the meat softens.

   ⚙ BakingOvenAluminum foilBaking pan

   💡Shoulder is rich in connective tissue: only long, covered baking, in the steam of the liquids in the pan, makes it tender. The cover comes off only at the end, for browning.
9. 9
   Bake without the foil 20 minutes, until the meat is browned, tender and falls apart easily with a fork.

   ⚙ BakingOvenBaking pan
10. 10
    Take out the meat and let rest 15 minutes before carving.

    KnifeCutting board