Nana’s Leg of Lamb: A Hearty and Flavorful Roast
If you’re looking for a recipe that delivers both comforting flavors and impressive presentation, look no further than Nana’s Leg of Lamb. This traditional European dish, perfect for family gatherings, brings together tender lamb, aromatic vegetables, and rich, savory gravy. A bit of patience is required as the lamb slowly roasts to perfection in the oven, but the result is a succulent, mouth-watering roast that will have everyone asking for seconds. With this recipe, you’ll be able to recreate a classic meal that could easily become your own family tradition.
Ingredients for Nana’s Leg of Lamb
| Ingredient | Quantity |
|---|---|
| Olive oil | 1/2 cup |
| Salt pork (diced) | 1/4 cup |
| Leg of lamb | 1 (about 4 lbs) |
| Onion (chopped) | 1 |
| Celery (chopped) | 1 stalk |
| Carrots (peeled and chopped) | 2 |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Garlic (minced) | 2 cloves |
| Dry white wine | 1 cup |
| Tomato paste | 1 tbsp |
| Flat-leaf parsley (chopped) | 1/4 cup |
| Oregano (dried or fresh) | 1 tsp |
| Lamb stock or water | 2 cups |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 405.9 kcal |
| Total Fat | 33.5 g |
| Saturated Fat | 8.1 g |
| Cholesterol | 16.3 mg |
| Sodium | 907.3 mg |
| Total Carbohydrates | 11.4 g |
| Dietary Fiber | 2.3 g |
| Sugars | 5.8 g |
| Protein | 2.7 g |
Instructions for Cooking Nana’s Leg of Lamb
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Prepare the Dutch Oven:
In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the diced salt pork and cook it until it starts to render its fat and become crispy, which will add a layer of flavor to the dish. -
Brown the Lamb:
Next, add the leg of lamb to the pot. Brown it on all sides by turning it every few minutes. The goal here is to develop a rich, golden crust, which will seal in the juices and keep the lamb moist during cooking. -
Add Vegetables and Seasonings:
Once the meat is browned, add the chopped onion, celery, and carrots to the Dutch oven. Stir in the salt and pepper to season the vegetables, ensuring they get a nice coating of flavor from the rendered fat and the lamb. -
Sauté the Aromatics:
Let the vegetables cook for a few minutes, stirring occasionally. Afterward, add the minced garlic and cook for another 1–2 minutes until fragrant, allowing the garlic to infuse the oil and meat with its savory aroma. -
Deglaze with Wine:
Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits stuck to the surface of the pot. These bits add tremendous flavor to the final dish. -
Simmer the Tomato Paste:
Stir in the tomato paste, followed by the oregano and flat-leaf parsley. Allow the mixture to cook for about 5 minutes, letting the tomato paste cook down and intensify in flavor. -
Add Stock or Water:
Pour in the lamb stock or water, ensuring the liquid just covers the vegetables and the bottom of the leg of lamb. Bring everything to a simmer. Once simmering, cover the Dutch oven with a lid. -
Roast the Lamb:
Reduce the heat to low and let the lamb cook gently for 1 1/2 hours. Turn the leg of lamb every 30 minutes to ensure even cooking. The slow roast helps tenderize the lamb while allowing the flavors to meld together. -
Finish the Meat:
Once the lamb is fully cooked and tender, remove it from the Dutch oven and transfer it to a warm platter. Let it rest for a few minutes before slicing, which helps the juices redistribute within the meat. -
Make the Gravy:
While the lamb rests, strain the gravy to remove the vegetables and any solid bits. Pour the strained gravy back into the Dutch oven and simmer for a few more minutes to thicken if necessary. -
Serve:
Slice the leg of lamb against the grain into thick, tender pieces. Serve with the rich gravy poured over the top for a truly comforting meal. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh, crisp salad.
Recipe Tips and Variations
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Resting Time: Allow the lamb to rest after cooking. This helps redistribute the juices and ensures the meat remains moist when sliced.
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Flavor Enhancements: For an extra layer of flavor, consider adding fresh rosemary or thyme during the cooking process. These herbs pair beautifully with lamb and elevate the dish further.
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Gravy Adjustments: If you prefer a thicker gravy, you can make a quick roux by mixing flour and butter and whisking it into the simmering gravy until it thickens to your liking.
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Side Suggestions: Nana’s Leg of Lamb pairs excellently with roasted potatoes, mashed cauliflower for a low-carb option, or a tangy Greek salad to balance out the richness of the lamb.
This recipe not only brings the comforting flavors of a classic roast but also honors the simplicity of traditional European cooking, making it perfect for special occasions or Sunday family dinners. The slow-roasted leg of lamb, infused with aromatic vegetables and rich herbs, is a guaranteed crowd-pleaser. Make sure to share this dish with your loved ones and watch it become a new family favorite!
Why You’ll Love This Recipe
Nana’s Leg of Lamb is one of those timeless recipes that brings warmth, flavor, and joy to any gathering. With its rich, savory gravy and tender meat, this dish is sure to become a staple at your dinner table. Whether you’re preparing it for a holiday, a special Sunday meal, or simply a cozy evening with family, this recipe is the perfect way to make any meal memorable.
The simplicity of the ingredients combined with the slow cooking method ensures that every bite is full of flavor, making it a true standout in the world of lamb roasts. Try it today and enjoy a dish that your family and friends will rave about for years to come.
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