Slow Roasted Leg Of Lamb Behind Speck

Create melt-in-the-mouth lamb similar to ease in this tasty winter slow roasted meal.

The ingredient of Slow Roasted Leg Of Lamb Behind Speck

• 2 5kg leg of lamb
• 1 tbsp olive oil
• 1 brown onion quartered
• 5 garlic cloves sliced
• 125g speck cut into batons
• 5 sprigs thyme
• 3 sprigs rosemary
• 500g parsnip halved lengthways cut into 4cm pieces
• 750g celeriac peeled cut into 4cm pieces see note
• 850g potato
• 3 carrot cut into 4cm pieces
• 2 cups massel vegetable liquid increase
• 30g butter chopped
• 1 1 2 tbsp plain flour
• 1 4 cup white wine

The Instruction of slow roasted leg of lamb behind speck

• preheat oven to 170c or 150c fan forced
• season lamb heat oil in a large frying pan greater than medium high heat cook lamb turning for 10 minutes or until browned all over transfer as soon as a large fork to a large baking dish or deep oven tray
• cook onion garlic speck thyme and rosemary stirring for 5 minutes or until golden transfer to baking dish with any oil and juice
• arrange vegetables approximately lamb pour over massel liquid amassing vegetable style tightly cover afterward foil and roast for 5 hours or until lamb is unquestionably tender
• sever foil with intent aim dish to spoon 1 1 4 cups cooking liquid into a jug addition oven to 220c or 200c fan force bake for 30 minutes or until golden
• meanwhile melt butter in a large frying pan beyond medium high heat amass flour and cook stirring for 30 seconds slowly disturb in wine and cooking liquid until combined bring to the boil beyond high heat reduce heat and gently boil for 4 minutes or until sauce thickens check seasoning
• support lamb considering vegetables and gravy

Nutritions of Slow Roasted Leg Of Lamb Behind Speck

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