Slow-Roasted Leg of Lamb with Garlic and Rosemary
Lamb and garlic get along so well together; slow roasted, a leg of lamb can be pulled apart to serve wrapped in soft pita—and topped with a garlicky yogurt sauce. If you think of it, stir together the sauce a day or two before you plan to use it—the flavours will improve with some time in the fridge.
- Yield: Serves 8 or more
1 bone-in or boneless leg of lamb, without the shank
Olive or canola oil, for cooking
1 head garlic, separated into cloves and peeled
A few sprigs of rosemary
A wineglass of red wine
1 cup plain full-fat or Greek yogurt
2 garlic cloves, finely crushed
1 Tbsp. lemon juice
Big pinch of salt
1. Rub the lamb all over with oil. Brown it in a large skillet set over high heat, or toss it on a hot grill for a few minutes, turning it to brown on all sides. Sprinkle it with salt as it browns.
2. Meanwhile, toss about half the garlic cloves into the bottom of a large braising pan or slow cooker. Put the lamb on top, and crush or finely grate a few more cloves of garlic and rub it over the surface of the meat. Toss in a few sprigs of rosemary and pour some wine in around it, cover (if the bone sticks out, cover the lid with foil to seal in the heat) and cook in the oven at 300˚F for 3–4 hours, or on low in the slow cooker for 6–8 hours. Meanwhile, whisk together the yogurt, garlic, lemon juice and salt and refrigerate until needed. (The sauce can be made up to 3 days in advance.) Slice or pull apart the lamb and serve with rice, pita or naan, drizzled with the garlic sauce. (The juices left over in the pan can be simmered down to a gravy, or used to make soup.)