Try this delicious, tender roast leg of lamb recipe the next time you want to spend a drizzly day inside cooking. It takes seven hours to cook, but you don't need to stand over it—pop the lamb in the oven and check on it occasionally as the savory aromas fill your kitchen.
Heartily seasoned with herbs, vegetables, and wine, this leg of lamb is roasted until it's falling-apart tender. The wonderful aroma the lamb and vegetables create as they roast away makes this elegant, yet homey, dish as pleasant to cook as it is to serve. Braised slowly in the oven with vegetables, it's a meal all on its own but is a feast when served with mashed potatoes. Provide extra pan sauce for drizzling.
- 1 (6-pound) leg of lamb
- 10 cloves garlic (cut lengthwise into sticks)
- For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 tablespoon fresh rosemary (crushed)
- 2 teaspoons fresh thyme (chopped)
- 1 teaspoon sage (rubbed)
- 1 teaspoon ground black pepper
- 4 1/2 cups dry white wine
- For the Vegetables:
- 4 leeks (coarsely chopped)
- 1 small celery root
- 5 large carrots (cut into large chunks)
- 4 turnips (quartered)
- 4 onions (quartered)
- 6 cloves garlic
- 2 teaspoons sea salt
- 3/4 teaspoon ground black pepper
Gather the ingredients.
With a sharp knife, poke 1/2-inch-deep holes scattered evenly over the surface of the leg of lamb. Insert the garlic clove sticks into the holes.
Mix the olive oil, sea salt, rosemary, thyme, sage, and black pepper together for the marinade.
Rub the surface of the meat with the herb paste and place the leg of lamb into a large Dutch oven. Carefully pour the white wine into the side of the pan, avoiding pouring the wine over the meat itself, to keep the herb marinade in place. Refrigerate the leg of lamb for 2 hours, turning once every 30 minutes.
Preheat the oven to 275 F. Add 1 cup of water to the lamb and marinade. Place the Dutch oven into the preheated oven and cook the lamb, covered, for 3 hours, basting with the pan juices occasionally.
Sprinkle the leeks, celery root, carrots, turnips, onions, and garlic with salt and pepper. Uncover the pan and place the vegetables around the sides of the lamb.
Continue roasting the leg of lamb and vegetables for 4 hours, uncovered and basting occasionally, until the meat easily falls off the bone.
Remove the roast leg of lamb and vegetables to a serving platter and allow it to rest for 15 minutes.
While the roast lamb is resting, taste the pan juices and reduce them by simmering for a few minutes on the stovetop, if necessary.
Serve the lamb leg and vegetables, sliced or shredded, with the warm pan juices.