Slow-Roasted Parchment-Wrapped Leg of Lamb with Garlic and Herbs

Name: Slow-Roasted Parchment-Wrapped Leg of Lamb with Garlic and Herbs
Prep time: 6 h 55 min
Cook time: 6 h 55 min
Total time: 6 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 8 large cloves garlic, sliced; 6 servings Salt and coarsely ground black pepper; 2 lemons, juiced; 1 leg of lamb, 7 to 8 pounds, bone-in, trimmed of fat; 79 milliliters extra-virgin olive oil; 6 sprigs rosemary, broken into 2-inch pieces; 118 milliliters combined chopped thyme and parsley leaves

You can never have too many main course recipes, so give Slow-Roasted Parchment-Wrapped Leg of Lamb with Garlic and Herbs a try. This recipe serves 6. One serving contains 423 calories, 49g of protein, and 23g of fat. A mixture of garlic, olive oil, rosemary, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 6 hours and 55 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Arrange a couple of large sheets of parchment paper on a work surface. Set the leg of lamb on top of the parchment and cut small slits all over the leg meat. Nestle the garlic and rosemary into the slits, letting the rosemary stick out a bit, studding the meat.

Ingredients you will need

Leg Of Lamb

Rosemary

Garlic

Meat

Equipment you will use

Baking Paper

Whisk the extra-virgin olive oil and lemon juice in a small bowl and rub it all over the lamb. Season, liberally, with salt and pepper, to taste, then rub the lamb with the thyme and parsley. Cover the leg with another sheet of parchment paper, and bring the bottom pieces up to meet with the top piece, forming a packet. Secure with kitchen string and marinate in refrigerator for 3 to 4 hours.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

Parsley

Thyme

Lamb

Dry Seasoning Rub

Equipment you will use

Baking Paper

Kitchen Twine

Whisk

Bowl

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Put the lamb into a roasting pan and rest the leg bone on 1 corner of the pan to settle juices under the leg as it roasts. Roast the lamb for 3 hours, then remove it from the oven and let it rest for a 1/2 hour. Unwrap and carve 2/3 of the meat. Arrange the lamb on a serving platter and spoon the pan juices over the slices. When you remove the lamb switch oven to 375 degrees F to bake off other make-ahead meals, such as the Stuffed Peppers with Lamb and Eggplant.

Ingredients you will need

Eggplant