Slow-roasted paper-wrapped leg of lamb

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• MrsWife

  08 August 2010

  MrsWife commented on this recipe

  Yummy - this was so delicious. The long slow cooking meant that it just fell off the bone. It was so easy to do and could be just ignored in the oven. Thats my kind of cooking on a sunday. Also did the lemon roast potatoes (without capers) and the spinach dish - equally delicious. Husband not a fan of spinach and even he ate it all!

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• E.M.H

  29 August 2010

  E.M.H commented on this recipe

  absolutely fantastic, very moist and yummy!

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• E.M.H

  29 August 2010

  E.M.H rated and commented on this recipe

  

  forgot to add rating! this is a top one for me and we're going to have it again this sunday, so easy to prepare with no fuss!

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• Najarah

  29 December 2010

  Najarah rated and commented on this recipe

  

  1st roastlamb ever done. Made this for husbands 40th birthday. Didn't have lemons so mixed oil with 2 tbsps red wine vinegar. It was absolutely delicious. So tender. The gravy is best ever tasted, just needed a little cornflour to thicken. Served with Dauphinois potatoes and roast carrots & parsnips.

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• poacher

  08 February 2011

  poacher commented on this recipe

  Quick and easy and oh so gorgeous, the photo on site does this treat no justice, I will always prep lamb this way absolutely "sock knocking off" stuff. Top Tip, make sure the paper forms a "basin" to catch the lovely juices ie: no folds, scrunched up bits at the bottom for them to seep out of, string straight off the stationary shelf does the job well, don't go for the labelled catering string what a rip off. Will make again very soon.

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• abster

  08 April 2011

  abster rated and commented on this recipe

  

  Great dish. I made it with the recommended sides for friends and I loved it. I hate doing a 'normal' sunday toast, as I am not very good witht he various timings for all the veg, but this menu was fabulous. Will make again.

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• magsk44

  23 April 2011

  magsk44 commented on this recipe

  Can anyone tell me how the lamb was cooked after three hours? Was it still quite rare???

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• Najarah

  23 July 2011

  Najarah commented on this recipe

  No it was cooked through. As my initial comment said delicious.

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• DaisyMay

  14 August 2011

  DaisyMay rated and commented on this recipe

  

  Lovely, although I will probably cook for less time to get a pinker finish next time.

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• tash

  01 January 2012

  tash commented on this recipe

  Mine was also still a bit pink and didn't fall off the bone. Had to put it back in the oven for extra half hour. Think 130 for fan might have been too low! Lovely flavours though.

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• lemon_farmer

  24 January 2012

  lemon_farmer rated and commented on this recipe

  

  This was dreadful... thankfully it was obviously going to be underdone at that temperature, so I upped it to 160, but the garlic was overpowering, 6 cloves is far, far too much and putting it in the meat itself stopped it from cooking properly, repeated on us all night... it would be better, much better minced and included in the marinade mix instead - half as much at least. The gravy was lovely, but too thin and needed to be thickened up properly. Yes, it's moist, but that and the gravy were the only saving graces, this is a good way to waste an expensive joint. 7 hour lamb is far superior.

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• Photo die

  10 December 2012

  Photo die rated and commented on this recipe

  

  When the joint comes out, the paper is full of thin liquid. Best drain it before the resting period and reduce it greatly. Being steamed, joint has unusual palour.

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• Anoushka

  01 April 2013

  Anoushka rated and commented on this recipe

  

  I cooked this for Easter Sunday dinner. The preparation is fiddly and time consuming, so special occasions only! I would not do this as a casual meal, too much trouble. The flavours were really nice, but the juices too acidic. If you have organic or young, free range lamb add less lemon, one lemon should be plenty. As others, I had reduced a little and thickened the juices. The timings seem ok, next time ( if there is next time) I may cook mine as recommended on 130 degrees in fan oven as I raised the temp and it was well cooked - a little more pink may have been good, too.

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• Maisie

  02 April 2013

  Maisie rated and commented on this recipe

  

  Great recipe. It was so easy and flavours were delicious. My family are still talking about it. The gravy was delicious. I will definitely make this again.

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Ingredients

• 2.5-3kg leg of lamb
• 6 garlic cloves , thinly sliced
• olive oil
• 2 lemons , juiced
• large bunch dill , finely chopped
• 2 tsp ground cinnamon
• 1 tsp ground cumin
• 4 sprigs, or 1 tsp dried oregano

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 40 mins

Cook 3 hrs

Ingredients

• 2.5-3kg leg of lamb
• 6 garlic cloves , thinly sliced
• olive oil
• 2 lemons , juiced
• large bunch dill , finely chopped
• 2 tsp ground cinnamon
• 1 tsp ground cumin
• 4 sprigs, or 1 tsp dried oregano

Per serving

603 kcalories, protein 71.6g, carbohydrate 1.9g, fat 34.3 g, saturated fat 14g, fibre 0.3g, salt 0.5 g

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