Name: Slow-Roasted Leg of Lamb recipe
Ingredients: ½ cup dried apricots, diced;10 sprigs fresh thyme, or to taste;10 sprigs fresh rosemary, or to taste;8 cloves garlic, diced;1 (3 1/2) pound boneless leg of lamb;1 teaspoon ground coriander;1 teaspoon ground allspice;1 teaspoon ground cumin;½ teaspoon salt;½ teaspoon ground black pepper;1/2 teaspoon vadouvan (optional);¼ cup olive oil;½ cup Madeira wine;1 ounce chopped fresh rosemary;1 ounce chopped fresh thyme;6 cups apple juice;2 lemons, sliced;1 cup tzatziki sauce

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Ingredients

½ cup dried apricots, diced 10 sprigs fresh thyme, or to taste 10 sprigs fresh rosemary, or to taste 8 cloves garlic, diced 1 (3 1/2) pound boneless leg of lamb 1 teaspoon ground coriander 1 teaspoon ground allspice 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground black pepper 1/2 teaspoon vadouvan (optional) ¼ cup olive oil ½ cup Madeira wine 1 ounce chopped fresh rosemary 1 ounce chopped fresh thyme 6 cups apple juice 2 lemons, sliced 1 cup tzatziki sauce

Nutrition Info

297.6 calories carbohydrate: 24.8 g cholesterol: 58.5 mg fat: 29.8 g fiber: 2.4 g protein: 16.3 g saturatedFat: 4.7 g servingSize: - sodium: 146.7 mg sugar: 17.9 g transFat: : - unsaturatedFat: : -

Directions

Mix apricots, thyme, rosemary, and 1/2 of the diced garlic and rub onto lamb. Tie lamb with kitchen string and refrigerate, 8 hours to overnight.
Combine coriander, allspice, cumin, salt, pepper, and vadouvan and rub over lamb. Heat olive oil in a large pan over medium-high heat. Brown the roast on all sides, about 10 minutes total. Pour in Madeira wine and bring to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Preheat the oven to 225 degrees F (110 degrees C). Place lamb and juices in a pan and rub with chopped rosemary and thyme. Add apple juice and top with lemon slices.
Bake in the preheated oven, basting and rotating the lamb occasionally, until an instant-read thermometer inserted into the thickest part reads 140 degrees F (60 degrees C), 3 1/2 to 4 hours.
Remove from the oven and let rest until internal temperature reaches 120 degrees F (49 degrees C). In the meantime, transfer the liquid into a pan and boil until thickened as desired, 3 to 5 minutes. Serve lamb with tzatziki sauce.

Recipe Yield

1 3 1/2-pound leg of lamb

Recipe Note

This slow-roasted recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. I made this recipe for a friend in TN that did not have a smoker. It is based on my pulled pork recipe I perfected in a Traeger® smoker. You can garnish the final product with more chopped fresh herbs and vadouvan if desired.

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