Slow lamb

Today was a terrific holiday, a full house with family, kids running everywhere, grandparents, aunts and uncles around, helping in the kitchen and with the kids, good food.

I slow-roasted a leg of lamb. VERY slow. Instead of a “7 hour leg” it was more of a 10-12 hour leg of lamb. I couldn’t do the 24 hours at 152 degrees that Alex and Aki recommend for lamb braises in Ideas In Food, nor did I want to do it at 325 for 5 hours. So we settled on 200ish for about 12 hours. 8 hours on Saturday at 200 (covered), and the last few hours this morning in between 150 and 200, with a final 30 minutes around 400 to baste and crisp up the skin.


I seasoned it overnight (Friday) with smoked coriander and smoked kosher salt, which made the whole house smell like smoked lamb on Saturday afternoon. After the final roast this morning, I finished the sauce with 2 heads of roasted garlic, half a preserved lemon (freezer method also from Ideas in Food), and a handful of parsley. It made a delicious and rich simple sauce to pour over the lamb and potatoes for dinner.

Here’s the aftermath of the leg. (There was no time for a photo of the plated platter, when the kitchen was a bit chaotic.) Cheers!


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About Scott

occasionally-bearded teacher/musician/cook
This entry was posted in lamb, recipes, technique and tagged , , , . Bookmark the permalink.

1 Response to Slow lamb

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