Lamb, slow roasted in Dutch-oven

Add some Magic to your dish

You either hate it or love it...
Try to find a beautiful leg of lamb and do a slow-roast - add magic with some left-over wine and fresh vegetables & herbs - Serve it to your love-ones and see what they say...

  • 1 leg of lamb
  • 50 ml olive oil
  • 1 Tsp thyme
  • ½ Tsp black pepper

 

  • 2 pcs carrot
  • 2 pcs onion
  • 2 pcs green celery
  • 10 cloves garlic

 

  • 1 cup wine (red or white)
  • 1 cup bouillon (Chicken)

 

  1. Prepare the leg of lamb by remove excess fat. Slice the remaining fat with a sharp knife.
  2. Cut the garlic in half and prick half of them in the leg of lamb.
  3. Mix thyme and black pepper in the olive oil and massage it all over the lamb.
  4. Sprinkle with salt.
  5. Heat a heavy skillet and brown the leg on all sides and end until golden. 
  6. Meanwhile chop all vegetables in medium size chunks.
  7. Oil the dutch oven and heat it up. Roast the vegetables in the hot dutch oven.
  8. Place the leg of lamb on top of the vegetables and put the dutch oven in a preheated oven at 120 C.
  9. Let it slow roast for 4 hours. Drain the dutch oven for all liquids (use it for a delicious sauce).
  10. Remove the cover and turn the oven 200 C and continue roasting for ½ hour.
  11. Let the roast rest for 20-30 min before slicing. 
  12. Serve with potatoes, sauce and steamed cauli flower or other vegetables at your liking.
  • Prepare the leg of lamb

  • Ready for oven

  • Serve it