Slow-Roasted Leg of Lamb with Spring Vegetables

Slow-Roasted Leg of Lamb with Spring Vegetables
Slow-Roasted Leg of Lamb with Spring Vegetables is a gluten free, dairy free, and primal main course. One portion of this dish contains roughly 60g of protein, 32g of fat, and a total of 633 calories. This recipe serves 8. Head to the store and pick up anchovy, thyme, young, and a few other things to make it today. To use up the full bodied red wine you could follow this main course with the Semolina Cakes with Fig Compote as a dessert. It will be a hit at your Spring event. From preparation to the plate, this recipe takes approximately 7 hours.

Instructions

1
Preheat oven to 25
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OvenOven
2
Put lamb in a large (12- by 16-in.) roasting pan with fold-down handles (upright handles will make it hard to seal tightly with foil). Make several shallow slashes all over meat. Put anchovies, olives, 1 1/2 tbsp. capers, and 1 tbsp. oregano in a food processor with 1/3 cup oil and whirl into a paste. Slather paste all over lamb.
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AnchoviesAnchovies
OreganoOregano
CapersCapers
OlivesOlives
LambLamb
MeatMeat
Cooking OilCooking Oil
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Food ProcessorFood Processor
Roasting PanRoasting Pan
Aluminum FoilAluminum Foil
3
Pour wine into pan and cover tightly with foil to seal. Roast lamb 4 hours.
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LambLamb
WineWine
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4
Meanwhile, trim artichokes: Snap off more than half of leaves (down to the yellow layer), then slice off green tips of remaining leaves and peel fibrous surface from stems. Peel shallots and separate into lobes. Scrub carrots and trim stems to 1 in.
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ArtichokeArtichoke
ShallotShallot
CarrotCarrot
5
Transfer about 1/2 cup juices from lamb to another roasting pan, using a bulb baster. Divide artichokes, shallots, and about half of thyme sprigs between pans, arranging in a single layer.
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Fresh ThymeFresh Thyme
ArtichokeArtichoke
ShallotShallot
LambLamb
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BasterBaster
6
Add 1/2 cup water to pan of vegetables, season with salt and pepper, and seal both pans tightly with foil.
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Salt And PepperSalt And Pepper
VegetableVegetable
WaterWater
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
7
Roast vegetables and lamb 1 hour; then add carrots to pans and reseal tightly. Roast until vegetables and lamb are fork-tender and lamb is pulling away from the bone, 1 1/2 to 2 1/2 hours more.
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VegetableVegetable
CarrotCarrot
BoneBone
LambLamb
8
Remove both pans from oven and increase heat to 45
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9
Transfer juices from lamb and vegetables to a bowl, using bulb baster.
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VegetableVegetable
LambLamb
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BasterBaster
BowlBowl
10
Drizzle pans of lamb and vegetables with remaining 1/3 cup oil and roast, uncovered, until crisp and browned, about 30 minutes.
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VegetableVegetable
LambLamb
Cooking OilCooking Oil
11
Stir remaining capers and oregano into vegetables, dividing between pans, and sprinkle with remaining thyme.
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VegetableVegetable
OreganoOregano
CapersCapers
ThymeThyme
12
Let meat rest 20 minutes.
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MeatMeat
13
Spoon fat off juices, then pure juices in a blender with 4 shallots.
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ShallotShallot
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14
Pour sauce into a large frying pan and boil until deep brown, 5 to 6 minutes.
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SauceSauce
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15
Pour into a serving bowl.
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BowlBowl
16
Set pan of lamb and vegetables on table, with extra vegetables and sauce on the side. Slice meat across the grain or pull off with a serving fork.
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VegetableVegetable
SauceSauce
LambLamb
MeatMeat
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Frying PanFrying Pan
17
*If packed in salt, soak in water 10 to 15 minutes, then drain.
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WaterWater
SaltSalt
DifficultyExpert
Ready In7 hrs
Servings8
Health Score67
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