Slow Cooked Leg of Lamb

Active Time:

1 hr

Total Time:

4 hrs 30 mins

Yield:

8 servings

"We have wood-burning ovens that retain a lot of heat after a day of cooking pizzas," explains Travis Lett. "So we often use them overnight for things like this slow-cooked leg of lamb." While Lett cooks his lamb for up to 10 hours, this version in a conventional oven cuts the cooking time by more than half.

Frequently asked questions

What is the difference between boneless and semi-boneless leg of lamb?

This slow-cooked leg of lamb recipe calls for a five-pound semi-boneless leg of lamb with the aitchbone removed. Semi-boneless means that the shank and blade bones have also been removed, but the leg bone is left intact for deep flavor. A semi-boneless leg cooks faster than bone-in, makes for a neater presentation, and is easier to carve.

Can you cook leg of lamb in advance?

Leg of lamb can be cooked ahead of time, so it's a great choice for entertaining. Refrigerate the whole cooked leg with its reduced juice overnight, then reheat and slice before serving. You can also make the spiced yogurt a day in advance; keep it chilled in an airtight container until you're ready to eat.

Notes from the Food & Wine Test Kitchen

For this slow-cooked leg of lamb, the meat is cooked entirely by braising — but it's important to note that this is done in two different stages. The lamb first goes into a 425°F oven, uncovered, for 45 minutes, until it just starts to brown. Then, you'll reduce the temperature to 325°F to cook the meat all the way through, about two and a half hours. When it's finished, it'll be nicely browned and starting to pull away from the bone. Once it's rested on the carving board for 10 minutes, the lamb is ready to slice.

Suggested pairing

We like slow-cooked leg of lamb with a dark, blackberry-scented Syrah.

Ingredients

Lamb

1 quart chicken stock or low-sodium broth
2 cups dry white wine
1 cup fresh lemon juice
1/4 cup honey
1 teaspoon whole allspice berries
1/2 teaspoon whole cloves
1 tablespoon ground coriander seeds
2 tablespoons smoked paprika
2 tablespoons fresh oregano leaves
2 tablespoons thyme leaves
1 tablespoon whole black peppercorns
2 onions, sliced crosswise 1/4-inch thick
15 garlic cloves, peeled and lightly smashed
3 jalapeños, seeded and quartered
1 (5-pound) semi-boneless leg of lamb, aitchbone removed, tied
Sea salt
Freshly ground black pepper

Spiced Yogurt

2 cups plain Greek yogurt
1/4 cup extra-virgin olive oil
1 cup packed cilantro leaves
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper

Herb Salad

3/4 cup packed parsley leaves
3/4 cup packed cilantro leaves
1/2 cup packed tarragon leaves
1/2 cup snipped chives
1 jalapeño, halved, seeded, and very thinly sliced crosswise
1/2 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
Cooked couscous, for serving

Directions

Make the lamb

Preheat the oven to 425°F. In a roasting pan large enough to hold the lamb, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika, oregano, thyme, and peppercorns. Add the onions, garlic, and jalapeños in an even layer. Season the lamb all over with salt and pepper and place it in the roasting pan, fat side up.
Braise the lamb, uncovered, for 45 minutes until it just starts to brown. Reduce the oven temperature to 325°F and braise for about 2 hours and 30 minutes longer, until the meat is nicely browned and starting to pull away from the bone. Transfer the lamb to a carving board and let stand for 10 minutes.
Strain the braising liquid into a medium saucepan and skim off the fat. Boil the liquid until slightly reduced, about 10 minutes. Season the jus with salt and pepper; keep warm.

Make the spiced yogurt

Combine all of the ingredients in a food processor and puree until smooth. Season with salt and pepper. Transfer to a bowl.

Make the herb salad

Combine all of the ingredients in a medium bowl and toss well. Season with salt and pepper.
Cut the strings off of the lamb and carve the meat into 1/2-inch-thick slices. Arrange the lamb on a bed of couscous on a large, deep platter. Drizzle the jus and spiced yogurt over the lamb, top with the herb salad, and serve.

Originally appeared: September 2011