Grandma's Leg of Lamb
Worth coming home for, this slow-cooked Grandma’s Leg of Lamb is the ultimate comfort meal. Marinated with herbs, lemon, garlic, anchovies and capers, the lamb is roasted low and slow until fall-apart tender, then finished with honey, olives and tomatoes for rich, deep flavour.
Served with golden layered potatoes, pan juices and fresh sides, it’s a true crowd-pleaser — perfect for long lunches, family gatherings or a classic Sunday roast.
Grandma's Leg of Lamb
Servings
6
Prep Time
30 minutes
Cook Time
300 minutes
Worth coming home for, this slow-cooked Grandma’s Leg of Lamb is the ultimate comfort meal.
Author:Australian Lamb
Ingredients
-
1.7kg Lamb Leg, Bone-in
3 anchovy fillets, chopped
3 tbs capers, drained and rinsed
1 tsp dried oregano
1 tsp dried mint
1 tsp dried thyme
1/4 cup olive oil
3 bay leaves
1 whole head of garlic, cloves separated, unpeeled
2 lemons, zest from 1 lemon, both lemons halved
3 tbs honey
120g semi dried tomatoes
150g green olives, pitted
250ml chicken stock
Salad leaves, flatbread and mint chutney to serve
2 tbs olive oil
2 onions, thinly sliced
1.2kg white potatoes
1 tbs thyme leaves
-
375ml hot chicken stock
25g butter
Directions
In a small bowl combine the olive oil, anchovies, capers, dried herbs and lemon zest. Season very well with salt and pepper. Rub into lamb and leave to marinate covered in the fridge overnight or at least 4 hours.
Preheat oven to 180C (160C fan forced). Place lemon halves and garlic cloves in a large roasting dish and place lamb on top along with any marinade. Pour in stock and cover with a sheet of baking paper, then a layer of foil. Roast for 4.5 hours, basting every hour or so and topping up with extra stock or water if needed.
Peel and very thinly slice the potatoes (with a mandoline, if you have one). Heat the oil in a large frying pan over medium low heat and cook the onions for 15mins or until soft and lightly caramelised.
In a baking dish (approx. 2L capacity) add a tablespoon of the onion, followed by 2 layers of potatoes. Repeat with remaining onion and potato. Top with thyme leaves, season with salt and pepper. Pour over hot stock. Cover foil and place in the oven after the lamb has been cooking for 3.5 hours.
After 4.5 hours, increase heat to 200C and remove lamb from the oven and add semi dried tomatoes and olives to the dish, drizzle lamb with honey. Remove the foil from the potatoes and top with the butter. Place lamb and potatoes back into oven and cook a further 30 mins until golden. 6. Serve the lamb drizzled with pan juices, with the potatoes topped with some garlic cloves squeezed out of their skins from the lamb, salad, flatbread and mint chutney.