This leg of lamb recipe brings together rich flavors and tender textures, perfect for a satisfying meal.
Starting with a layer of potatoes and sweet potatoes, the lamb is prepared by scoring it and filling the slits with garlic and fresh mint leaves, adding an earthy, aromatic flavor.
A blend of French onion soup mix, water, and mint sauce is poured over the lamb, infusing it with a savory depth, while rosemary sprigs add a fragrant touch.
Slow-cooked for about 7 hours to achieve fall-apart tenderness, this dish is completed with pumpkin added midway and a gravy made from the flavorful cooking juices, making it a comforting, memorable meal.
Here is the ingredient list for this slow-cooked leg of lamb recipe:
Potatoes, cut into pieces (quantity to taste)
Sweet potatoes, cut into pieces (quantity to taste)
Leg of lamb, about 3 kg (6.5 lbs)
Garlic cloves, sliced (for filling slits in the lamb)
Fresh mint leaves (for filling slits in the lamb)
French onion soup mix (about 2 ½ tablespoons)
Water (about 1 cup)
Thick mint sauce (1 generous spoonful)
Fresh rosemary sprigs (quantity to taste)
Pumpkin, cut into pieces (to add during cooking, quantity to taste)
Just thought I would share how I do my leg of lamb
Place potatoes and sweet potato in the bottom
Place lamb on top (this monster is nearly 3kg). I then put slits in the leg and fill them with garlic and mint leaves.
Mix about two and a half tablespoons of French onion soup mix with about a cup of water and a good dollop of thick mint sauce and pour over the top of the meat, then top with a few rosemary sprigs (I added double the amount as I have a fair bit that needs using up).
I will cook this monster on low for about 7 hours seeing as it’s so huge and make gravy from the juices.
When there is about 4 hours to go, place pumpkin pieces around the meat.
To store leftover leg of lamb, let it cool completely before placing it in an airtight container.
The lamb can be kept in the refrigerator for up to 3-4 days.
If you want to store it longer, wrap the lamb tightly in foil or use a freezer-safe container, and freeze it for up to 2-3 months.
For the best results when reheating, thaw frozen lamb overnight in the refrigerator, then warm it in the oven at 300°F (150°C) until heated through.
Adding a bit of the leftover cooking juices or gravy when reheating helps keep the meat moist and flavorful.
Calories: 420 kcal
Protein: 30 grams
Fat: 25 grams
Saturated Fat: 10 grams
Carbohydrates: 15 grams.
Fiber: 3 grams
Sugars: 3 grams
Sodium: 550 mg (varies based on soup mix and added salt)
Cholesterol: 105 mg