I found the other day a lamb leg in the supermarket and decided to make something of it. It is not often that we eat lamb, and it always feels like a special occasion. Christmas is upon us, so why not a lamb leg roast?
I think for many people cooking lamb is daunting, because it is not very often that we get to experiment with it, but it shouldn’t be. It is true it has quite a strong taste, but keeping the cooking simple, allows the lamb to shine.
I chose to cook it in my 24 cm Le Creuset Dutch oven, but any pot will do. What I do recommend is, to choose a narrow one, that will make the lamb leg fit almost snug in it, so that the liquid will reach more of the meat.
Preparation
If you don’t want to stress yourself too much during cooking, I recommend you to prepare the ingredients before you start dealing with the stove. So peel and chop or slice vegetables, dry the meat with a paper towel if it is wet, get any condiments and spices at hand. Also try getting some countertop space available, just in case things get messy and you start spreading plates, spoons and other utensils. Also, kitchen towels always come in handy.
So wash the leek by cutting it lengthwise, and chop it finely. If you choose onion, peel it and chop it fine. Wash and chop the celery stalks. wash and chop the red sweet pepper. I used this time canned roasted red pepper, because it is what I had. Peel and chop garlic.
I add zucchini whenever I want a lot of sauce without having to thicken it with flours or starches. It is my trick to have nice low carb and gluten free gravies. You can peel it if you choose, I like to have the skin in too. So wash the zucchini and chop it fine as well.
Cooking
We will first start with the meat, which is patted dry. Heat the pot with the oil on medium high heat and sear the meat a few minutes on every side, until the meat gets a golden hue. Then add to the pot the leek/onion or both, and the garlic, with a pinch of salt to soften it all and with the wooden spoon push it under the meat, so that it gets in contact with the oil.
After it softens and releases some flavor it is time to add the wine and wait for a few minutes for the alcohol to evaporate. Now it is time to add in the rest of the ingredients and bring it to a boil. Season with salt and pepper to taste. After it boils vigorously, put the lid on, lower the heat to minimum, and simmer it softly for about 3 hours. Flip the meat every half an hour or so, to allow it to cook evenly and not dry.
The gravy
When the lamb leg is done, and the meat has shrinked on the bone, take it out on a plate. Fish out any herbs that remained in one piece. For making the gravy creamy you just need to blend it, using a hand held mixer, a blender, or a food processor. No flour needed to thicken it, the veggies did their business.
I usually like the gravy more than the meat itself. Just imagine a thick loaf of sourdough bread to dunk in this creamy and savory sauce. But you can of course also accompany it with some roasted potatoes and salad, or even some homemade pickles. If you want to keep it low carb, maybe consider accompanying it with some sautéed kale, broccoli or spinach. Either way, it is absolutely delicious. And apart from the prep time and the initial roasting, it is not a lot to do, and not too many dishes to wash afterwards.
I hope you try it out and let me know if you like it.
One Pot Lamb Leg Roast
Easy lamb leg roast recipe using just one Dutch oven pot.
Prep Time 15 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 15 minutes mins
- 1,5 kg lamb leg with the bone on
- 150 g leeks or onions
- 150 g celery 2 stalks
- 230 g zucchini 1 medium
- 80 g red peeper 1 small
- 3 cloves garlic
- 3 tbsp oil of your choice
- 100 ml white wine
- 150 ml stock or water
- to taste salt, pepper, thyme, sage, rosemary
Wash/peel, chop finely all the vegetables.
Pat dry the lamb leg.
In the heated pot, on medium high heat, add the oil and roast the lamb leg on all sides until golden.
Add the leek/onion, garlic and some salt into the pot, around the meat, and fry them a little.
Add the wine and cook it for a few minutes so that the alcohol evaporates.
Add the rest of the ingredients, bring it to a boil, put the lid on, and simmer for 3 hours. Turn the meat inside the sauce every 30 min or so.
When the meat starts to pull off the bone, remove it on a plate, and make the gravy by blending it with a hand held blender, inside a blender jug, or in a food processor.
Slice the lamb as thin or thick as you like, pour generously some gravy and serve with veggies, rice, potatoes, salad or pickles. I recommend some toasted slices of sourdough bread also.
