Slow Roasted Leg of Lamb

Name: Slow Roasted Leg of Lamb
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 serving(s)
Ingredients: 10 pieces fresh thyme; 10 pieces fresh rosemary; 4 garlic cloves, diced; 1/2 cup dried apricot, diced; 1/2 cup madeira wine; 1/2 teaspoon Anjou pear, vadouvan (optional); 1/2 teaspoon salt and pepper; 4 garlic cloves, diced; 1 teaspoon coriander; 1 teaspoon allspice; 1 teaspoon cumin; 1/4 cup olive oil; 6 cups apple juice; 1 ounce of chopped fresh rosemary; 1 ounce of chopped fresh thyme; 2 lemons, sliced; 1 ounce of chopped fresh herb; 1/2 teaspoon Anjou pear, vadouvan (optional)

Submitted by The Flying Shepard

"This recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. I made this recipe for a friend in TN that did not have a smoker. It is based on my pulled pork recipe I perfected in a Trager smoker."

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Ready In:: 4hrs 30mins
Ingredients:: 18
Serves:: 4

ingredients

10 pieces fresh thyme
10 pieces fresh rosemary
4 garlic cloves, diced
¹⁄₂ cup dried apricot, diced
¹⁄₂ cup madeira wine
¹⁄₂ teaspoon Anjou pear, vadouvan (optional)
¹⁄₂ teaspoon salt and pepper
4 garlic cloves, diced
1 teaspoon coriander
1 teaspoon allspice
1 teaspoon cumin
¹⁄₄ cup olive oil
6 cups apple juice
1 ounce of chopped fresh rosemary
1 ounce of chopped fresh thyme
2 lemons, sliced
1 ounce of chopped fresh herb
¹⁄₂ teaspoon Anjou pear, vadouvan (optional)

directions

Prep: Mix the stuffing to combine the ingredients. Rub the lamb with the mixture. Reserve the solids and most of the liquid for the stuffing. Tie the roast and refrigerate overnight.
Browning: In a large pan, combine the dry browning ingredients and rub the meat. Heat the oil in the pan and brown the roast on all sides. Deglaze, and add to the roasting pan.
Roasting: Preheat the oven to 225°F Rub the herbs onto the roast. Place the roast in a pan. Add liquid of choice, apple, pineapple, stout beer, Madeira are all good choices. You can use water at first and add flavor later in the roast. You can baste or rotate the roast. Basting maintains a better presentation of the herb crust. Rotating improves flavor and moisture. You can always finish with fresh herbs. Cook to 145F minimum temperature. Note, you can remove the meat at 5 degrees early as the temperature will rise during the rest. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-lambfrom-farm-to-table/CT_Index.
Finishing: Remove the roast and let rest at least 120°F This retains the juice and tenderness of the meat. Add liquid to the pan as needed to deglaze. Thicken to make a gravy as desired.
Notes:
If roasting vegetables, you will want to return them to an oven at 450F to properly brown them.
Vadouvan is an exotic spice that works well with Lamb. Use sparingly if you can find it.