Slow-Roasted Lamb Leg with Garlic, Herbs, and Wine

Ingredients

• 1 leg of lamb

• 1 cup olive oil

• 4 cloves garlic, crushed

• 1 tablespoon salt

• 1 teaspoon paprika (sweet or hot)

• 1 heaping teaspoon freshly ground black pepper

• 4–5 sprigs thyme or rosemary

• 1/2 cup white wine or 1/2 cup chicken stock

Instructions

Mix the olive oil with the garlic and spices. Rub the marinade all over the lamb leg, coating it well on all sides. Let it marinate in the refrigerator for several hours or overnight.

Place an empty roasting pan or pot in the oven and preheat to 240°C (465°F). Once hot, remove the pan and place the lamb leg inside. Pour over any remaining marinade. Return to the oven and roast for 10–15 minutes. Turn the lamb and roast for another 10–15 minutes.

Reduce the oven temperature to 130°C (265°F). Pour the wine or stock over the lamb, cover tightly with foil and an additional lid, and cook for about 3 hours (sometimes slightly less).

Remove the lamb from the oven and let it rest on a cutting board for about 10 minutes.

Separate the meat from the bone, place it on a serving platter, sprinkle with a little coarse salt, and pour over the remaining sauce from the pan.