Slow-Roasted Leg of Lamb with Gremolata

up-close shot of roasted leg of lamb with herb gremolata

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5 from 2 votes

Slow-Roasted Leg of Lamb with Gremolata

Prep Time15

Cook Time5 45

Total Time6

Course: Main Course

Servings: People

Author: Alex Snodgrass

Ingredients

For the Lamb:

1 (5- to 6-pound) bone-in leg of lamb , tied with twine *see note
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 large shallots, peeled and halved lengthwise
2 heads garlic, halved
2 lemons, halved
8 sprigs fresh thyme
6 sprigs fresh oregano
4 sprigs rosemary
1 (750 mL) bottle dry white wine
1-2 cups low-sodium beef broth, plus more as needed

For the Gremolata:

1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons lemon zest
1 tablespoon freshly squeezed lemon juice
1/4 cup minced shallots
2 garlic cloves, grated
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh dill or Italian parsley
2 tablespoons drained and rinsed capers
1/2 teaspoon kosher salt
1 teaspoon Aleppo pepper (or 1/2 teaspoon crushed red pepper flakes)

Instructions

Make the Lamb:

Preheat the oven to 350℉. Pat the leg of lamb very dry with paper towels. Season liberally with salt and pepper, rubbing the seasoning into the meat. You can do this up to 24 hours in advance, storing uncovered in the fridge until you’re ready to cook. If you go this route, you will need to let the lamb rest at room temperature for 1 hour before roasting.
In a large Dutch oven with a tight-fitting lid, add the shallots, garlic, and lemon (cut side down). Scatter the thyme, oregano, and rosemary over the bottom, then add the lamb (skin-cap side down), placing the thicker part of the meat on the bottom so it braises evenly. Alternatively, you can use a roasting pan tightly covered with foil; just note that depending on the size of your pan, you may need a bit more broth than the recipe calls for. For best results, a Dutch oven is recommended.
Pour the wine over the lamb. Add the beef broth, 1 cup at a time, until the liquid comes 1 to 2 inches up the sides of the lamb. Cover the Dutch oven with its lid and transfer to the middle rack of the oven. Roast for 4½ hours—do not open the lid while it cooks. Set it and forget it! Alternatively, if using a roasting pan, cover tightly with foil before transferring to the oven.
After 4½ hours, check the lamb. Poke it with a fork, and if it flakes easily, it’s ready to finish uncovered. If you’re still meeting some resistance, cover the lamb again and roast for an additional 30 minutes. If it’s flaking with a fork, carefully flip the lamb over. Baste with the roasting liquid, and return to the oven, uncovered. Cook for an additional 40 to 45 minutes, or until the lamb is deeply browned and crisp. Remove from the oven and let the lamb rest for 10 to 15 minutes before shredding.

Make the Gremolata:

While the lamb is roasting, make the gremolata. In a medium bowl, add the olive oil, red wine vinegar, lemon zest, lemon juice, shallots, and garlic. Stir to combine.
Add the cilantro, dill, capers, salt, and Aleppo pepper. Stir to combine. Taste for seasoning and adjust as needed.

To Serve:

To serve, remove the lamb from the bone. Transfer the lamb to a cutting board and shred into medium chunks with two forks. Transfer to a platter and spoon the gremolata over the lamb. Serve warm.

Notes

Most leg of lamb cuts from the butcher come tied with kitchen twine to help the meat hold its shape and cook evenly. If yours isn’t, you can easily tie it at 1- to 2-inch intervals using kitchen twine. It’s not essential, but it will help the lamb braise more evenly and slice more cleanly once cooked.

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