Amazingly Tender Slow Roasted Whole Leg Of Lamb

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Amazingly Tender Slow Roasted Whole Leg Of Lamb. Very tender and delicious.

Transcript

00:00Today on Passion for Food I'll show you how to roast a whole leg of lamb so that it's

00:04so tender it just falls right off the bone.

00:08But still stay nice and juicy for us because we're gonna slow roast this almost like

00:12we would a rack of ribs.

00:15And even though it might look like we slaved over this half the day, there's only about

00:18ten minutes of actual work involved, so no need to be sheepish, let's go ahead and

00:23get started.

00:25This is a whole shank on leg of lamb.

00:27I don't see these in my local stores a lot so I saw this big beautiful thing on sale

00:31and I just had to buy one.

00:34Most of the time all I see are boneless legs of lamb and butterflied legs of lamb so I

00:38was really excited to be able to work with this whole piece of lamb today.

00:42And the only prep I suggest doing to this is to cut a quick crosshatch into this top

00:46layer of fat.

00:48That fat can be a little thick and we're just gonna cut barely through that, that'll allow

00:53our seasoning to more easily penetrate down into the meat.

00:57We want to try not to cut down into the meat too much, but it's not a huge catastrophe

01:01if we do a little bit.

01:04And at that point we simply want to season liberally with salt and pepper.

01:08And don't be shy with the salt, keep in mind you're gonna need just under one teaspoon

01:12of salt per pound of your roast.

01:15And this roast was a little bit over eight pounds so that means we need just over two

01:19tablespoons of salt in total here.

01:23So keep that in mind and as I've mentioned before, under seasoning is one of the most

01:26common culinary crimes committed in the kitchen.

01:30Anyway let's get cracking with a little more black pepper and then we're gonna whisk this

01:34off to a giant roasting pan.

01:37Now luckily the big roasting pan I had was just barely big enough for me to get this

01:42huge leg of lamb into.

01:44Now if you're yelling at your screen that I've forgotten the classic rosemary, just

01:48hang on, we're gonna whisk this off to an oven first where we're gonna broil it for

01:52about five minutes just to develop a little bit of color.

01:57That's gonna add a great depth of flavor and also make for a much prettier presentation.

02:03Once we have some nice browning on our lamb I'm just gonna pull the rack straight out

02:07here and we're gonna add about four or five cups of boiling water.

02:11Now it helps if the water is boiling otherwise you're just resetting all the temperatures

02:15back to zero in the pan here.

02:17And it's at this point we're gonna add our classic rosemary.

02:20That crosshatch pattern we cut is gonna make it real easy just to lay that right on top,

02:25it'll stick right in.

02:27Now all we have to do is slap a lid on here, scoot our leg of lamb back into the oven and

02:32we're gonna slow roast this at 250 degrees Fahrenheit for five to six hours.

02:41The exact amount of time is gonna depend on the size of your leg of lamb but after four

02:45hours we can start to check.

02:48Just watch out for that initial blast of steam.

02:52Basically we should just be able to stick a fork in and kind of pull the meat apart

02:56a little bit, just like that.

02:58That's exactly what we're looking for here.

03:01So our lamb is beautifully tender but I am gonna let this sit and rest just for an additional

03:06ten minutes, mostly just so I don't burn myself.

03:12And there we have it, our lamb is ready to serve.

03:16Now you know when I was learning to cook I was always told that lamb is always tender,

03:21even the legs, so you shouldn't have to do a low and slow cook like this.

03:25Just roast it to the perfect medium well, you know, 150 degrees and slice it thin and

03:30you're good to go.

03:32But I've cooked dozens of legs of lamb that way and I still find them to be a little tougher

03:36in spots than I'd like so I definitely prefer this method and I hope you give it a try soon.

03:42I really hope you've enjoyed today's episode of Passion for Food.

03:45If you have, don't forget to give me a thumbs up below, subscribe, and hit that little bell

03:50so you don't miss our future episodes.

03:53And if you're looking for a quick serving suggestion for someone who maybe doesn't like

03:56lamb, try introducing them to it in a gyro.

04:00That tangy tzatziki sauce, lettuce, tomato, and onions really go great with the soft pita

04:05and lamb.

04:07And don't forget about the liquid reserved in our pan.

04:09This would make an excellent gravy if we were gonna serve this as a traditional roast.

04:14And also don't forget to check out one of the other great videos playing on the screen

04:18now.

04:20This has been Graham with Passion for Food.

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