Slow Roasted Lamb and High Roasted Potatoes

Can you believe it is the middle of the week?  I cannot at all!  Time is zooming by so I thought I would share with you a nice slow roasted recipe to slow things down and keep you warm on a winter evening.

This was an amazing feature at the zesty in laws for the football celebration.  The results were nothing short of fabulous as per usual.  I put together the recipe list and the method so you can replicate this at your house.

For the potatoes,  Zesty In Law just sliced them, added salt, pepper and a little paprika along with a bit of the duck fat from the Duck Stuffed Crepes.  He then roasted them in the oven at 450 Degrees.  Oh too easy yet oooooh so delicious!

Ingredients

• Lamb leg, shank end used, about 3 1/2 lbs
• 1/4 Cup molasses
• 1/4 Cup water
• 1Tbsp. fresh black pepper
• 1 Tsp. sea salt.
• 1 Tsp. dried rosemary ( fresh if available)
• 1/2 Tsp. chili flakes
• 1 Tsp. smoked paprika
• 2 Cloves minced garlic
• 1 Tbsp olive oil

Method

1. Mix all ingredients but the lamp and then rub lamb with the mixture.
2. Leave 2-3 hours or more. Bring to room temperature prior to cooking.
3. Place roast in an oven preheated to 450 degrees and then turn heat to 250 degrees and cook for about 90 minutes then turn.
4. After thirty more minutes temp should be about 130 – 135 degrees.
5. Tent for 20 minutes out of the oven and the temp should rise to 140 – 145 degrees.
6. Carve and plate with the potatoes.









7. ENJOY!

Zesty Tip: Once you cook a large roast, don’t be scared to let it sit covered with tin foil to bring it up to the desired temperature.  It will not hurt and it will be much juicer.

Have a great Wednesday and don’t forget to join the Open Sky Holiday promotion.  The details can be seen in yesterday’s post.  I will talk to you all on Thursday.

Take care

zesty

Related posts:

1. Twice Baked Sweet Potatoes
2. Apple Molasses Roasted Vegetables

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