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Creamy Slow Roasted Shoulder or Leg of Lamb

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I love this recipe because I can prepare everything the day before and on the day everyone arrives I am unstressed and relaxed.

I love this recipe because I can prepare everything the day before and on the day everyone arrives I am unstressed and relaxed.

Ingredients

Serves: 6 - 8

Metric Cups
  • 2½ kilograms lamb (leg)
  • 3 sprigs fresh rosemary
  • 5 cloves garlic
  • 1 lemon (halved)
  • 1 garlic
  • 500 millilitres white wine
  • olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • 250 grams mushrooms (sliced)
  • 250 millilitres cream
  • 5½ pounds lamb (leg)
  • 3 sprigs fresh rosemary
  • 5 cloves garlic
  • 1 lemon (halved)
  • 1 garlic
  • 17½ fluid ounce white wine
  • olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • 9 ounces mushrooms (sliced)
  • 8⅘ fluid ounce cream

Method

Creamy Slow Roasted Shoulder or Leg of Lamb is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Make incisions into the lamb with a knife. Take one sprig of rosemary and pull off clumps of leaves; halve and quarter the 5 garlic cloves. Stuff the rosemary and garlic pieces deep down into the incisions you have made in the lamb. Chop the head of garlic in half. Place the 2 sprigs of rosemary in a well greased oven roasting dish and place the lamb on top. Squeeze one half of the lemon over the lamb and tuck both halves tightly around the lamb with cut side down.
  • Tuck the 2 halves of the garlic head; cut side down, tightly around the lamb. Pour olive oil liberally (40 ml) over the lamb and rub in with your hands. Sprinkle with salt and pepper. Place uncovered in a preheated oven at 220 C for 25 minutes.
  • Remove from oven and reduce oven temperature to 160 C. Pour wine over and around meat. Take some greaseproof paper and wet it under a tap, wring/crumple dry and then smooth out, but not too much. Place damp paper over roasting pan and cover tightly with tin foil. Bake for about 5 to 6 hours. Remove from oven and allow to stand for 40 minutes.
  • Place meat on a board and slice or pull apart. Place meat slices in greased casserole. Place roasting pan on top of stove with the plates on. Remove stalks bits of rosemary from roasting pan, squeeze out lemons and discard, squeeze out heads of garlic and discard the papery bits leaving the creamy garlic puree behind. Mash and stir the juices. Add sliced mushrooms (optional) and toss about until mixture is simmering, you may add about 100 ml water/wine or stock to loosen.
  • Remove from heat and add cream. Stir and pour over meat, cover. You can refrigerate for up to 2 days before your party. Reheat at 180 C for about half an hour or until meat is hot and sauce is bubbly.
  • Make incisions into the lamb with a knife. Take one sprig of rosemary and pull off clumps of leaves; halve and quarter the 5 garlic cloves. Stuff the rosemary and garlic pieces deep down into the incisions you have made in the lamb. Chop the head of garlic in half. Place the 2 sprigs of rosemary in a well greased oven roasting dish and place the lamb on top. Squeeze one half of the lemon over the lamb and tuck both halves tightly around the lamb with cut side down.
  • Tuck the 2 halves of the garlic head; cut side down, tightly around the lamb. Pour olive oil liberally (40 ml) over the lamb and rub in with your hands. Sprinkle with salt and pepper. Place uncovered in a preheated oven at 220 C for 25 minutes.
  • Remove from oven and reduce oven temperature to 160 C. Pour wine over and around meat. Take some greaseproof paper and wet it under a tap, wring/crumple dry and then smooth out, but not too much. Place damp paper over roasting pan and cover tightly with tin foil. Bake for about 5 to 6 hours. Remove from oven and allow to stand for 40 minutes.
  • Place meat on a board and slice or pull apart. Place meat slices in greased casserole. Place roasting pan on top of stove with the plates on. Remove stalks bits of rosemary from roasting pan, squeeze out lemons and discard, squeeze out heads of garlic and discard the papery bits leaving the creamy garlic puree behind. Mash and stir the juices. Add sliced mushrooms (optional) and toss about until mixture is simmering, you may add about 100 ml water/wine or stock to loosen.
  • Remove from heat and add cream. Stir and pour over meat, cover. You can refrigerate for up to 2 days before your party. Reheat at 180 C for about half an hour or until meat is hot and sauce is bubbly.
  • Tell us what you think

    What 2 Others have said

    • This is a classic lamb roast, only difference for me is I use red wine. Delicious!

      Posted by iKitty on 5th December 2013
    • Wonderful Lamb dish! It was a very successful Christmas lunch, easy to prepare, succulent and very tasty. A very nice change to roast lamb. This is going to be my staple Dinner Party dish. Thank you for sharing it with us!

      Posted by madedwards on 31st December 2012
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