Slow Roast Leg Of Lamb With Chilli And Herb Marinade

One of the best ways to cook a leg of lamb with zero stress for the cook and tons and tons of flavour! If you like spoonable meat, this is the recipe for you.

This is one of our regular Sunday roasts, pop it in the oven in the morning and come back to it in the evening to finish it off.

The marinade might look an odd colour but trust me, it will taste fab!

As for stabbing the leg……….I really do mean stab it! Take your largest chopping knife and stab it until nearly through the leg and then turn the blade to make a hole big enough to fit a couple of fingers so you can pack the marinade down it.

Leftovers make a beautiful stuffed bread filling, if you have any!

Serves 6-8.

Ingredients

3kg leg of lamb

70g flat leaf/Italian parsley, leaves picked

6 large sprigs of thyme, leaves picked

2 large sprigs of rosemary, leaves picked

4 cloves of garlic, peeled

1 large green chilli, deseeded

2 tablespoons balsamic vinegar

4 tablespoons olive oil

salt and pepper

Method

Preheat the oven to 140 degrees Centigrade.

Process all of the ingredients, except the lamb, to form a thick paste.

Place the leg in your roasting tin and stab all over it, ideally holes that you can fit 1-2 fingers into but don’t cut all the way through.

Pour the marinade over the lamb and then use your fingers to pack the marinade into the cuts.

Smear the remaining marinade all over the lamb.

Lay the lamb, fatty, meaty side up and pour 500mls water into the tin.

Wet a piece of baking parchment while scrunching it up, spread over the top of the meat.

Seal completely with a piece of tin foil.

Place the roasting tin in the preheated oven and bake for 7 hours.

After seven hours, remove the foil, drain all of the pan juices into a pan.

Turn the oven up to 200 degrees Centigrade.

Spoon the fat from the from the pan juices back over the surface of the lamb and return to the oven.

Bake for a further 40mins, basting regularly with the fat in the pan.

To serve, heat the pan juices and serve the meat with the juices over the top.