06 Apr Slow Roast Leg of Lamb with Fermented Honey and Garlic
A good, slow roast leg of lamb really is hard to beat, don’t you think? This one takes things to the next level though, with a generous smothering of honey and garlic, and cooked nice and slowly so the meat shreds beautifully and pulls away from the bone with only the slightest of tugs.
I think the best part about this roast leg of lamb though, has to be the delicious aroma wafting through the house… it kicks in about 15 minutes into the cook, and just lasts and lasts. There aren’t too many better ways to enjoy a Sunday afternoon, frankly.
Serve this crowd pleaser with a delicious side of roast potatoes, and leftovers are perfection when served up on flatbread with a little yoghurt.
Enjoy with gusto,
Slow Roast Leg of Lamb with Fermented Honey Garlic
2-2.5kg leg of lamb, bone in
2 whole garlic bulbs, unpeeled, sliced lengthways through the centre
4 eschallots, peeled and cut into wedges
1 lemon, cut into wedges
1 cup water
½ cup olive oil
Salt and pepper
1 cup Fermented Honey and Garlic glaze (see note)
Alternative to Fermented Honey and Garlic Glaze:
1 tablespoon olive oil
3 cloves garlic, crushed
3 tablespoons honey
2 sprigs fresh rosemary
Preheat oven to 160C.
Place the garlic, eschallots and lemon in a large roasting tray, followed by the water.
Sit the lamb leg on top and rub with the oil. With a sharp knife, score the lamb through the skin, and stab a few times through the flesh, twisting to make small incisions. Season well with salt and pepper, then drizzle a small amount of the garlic and honey glaze over the lamb.
Cover tightly with foil, then place onto the lower third of the oven. Cook for 3 hours, basting the leg of lamb with the honey and garlic glaze approximately each half hour. Top up the water if needed (there should always be approximately 2/3 cup of liquid in the tray during cooking).
After cooking for 3 hours, remove the foil and roast for a further 30 minutes, continuing to baste periodically, until the fat has become crispy and the glaze caramelised. By now, the meat should be starting to fall away from the bone.
Remove the leg of lamb from the oven, and allow to rest for at least 30 minutes.
After the meat has rested, use a form to shred the meat, and pour over any remaining honey garlic glaze.
Serve with your favourite sides and enjoy.
It takes a minimum of 3 weeks for the fermentation process to take hold when it comes to honey and garlic. If you have come across this recipe and don’t have the time to ferment in advance, then a good substitute is a basic mix of honey, garlic, oil and rosemary, as per the alternative ingredients above.
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