Your favourite leg of lamb recipe - must go in the oven and look after itself

[PaschaPenny]

I don't like lamb much but need to cook lamb today. I usually make something from my Dishoom book with lamb but someone coming for dinner doesn't like indian food 😱, helpfully discovered 20 mins ago.

Can anyone recommend a knockout recipe that goes in the oven without too much faff.

I'm thinking of a tagine or kleftico or red wine, garlic and rosemary type recipe. I cook lamb so rarely, I used to make something with pomegranate molasses and pomegranate seeds but I can't remember what it was.

I cook versions of this fairly regularly. Sometimes put sliced potatoes and veg in the tray too…I’d serve with a salad with pomegranate seeds. https://www.theguardian.com/lifeandstyle/2005/mar/20/foodanddrink.recipes

https://www.bbcgoodfood.com/recipes/slow-cooked-leg-lamb

I've done this a few times. Very easy and tender. The gravy can be a bit runny.

The Tesco recipe turns out perfect everytime for me. I don't bother browning it, just stick it all in pan in the oven:

https://realfood.tesco.com/recipes/slow-roasted-lamb-shoulder-with-rosemary.html

Keep it simple. Stud the lamb with fresh rosemary and garlic cloves and sprinkle with salt. Can’t go wrong.

Exactly. I think the entire point of a leg of lamb is that you stick it in the oven and forget it, isn't it? Loads of garlic, bit of rosemary, shut it in a pot (I do mine in the slow cooker) and forget it.

Thank you, everyone. I am tempted by @Gardenquestion22's recipe and have also found this.

I don't particularly like simple roast lamb, it needs to be cooked in another way for me.

Leg of lamb and shoulder need different types of cooking, shoulder is more forgiving as it has a lot more fat. Quick and butterflied is better for leg and shoulder more suits long slow braising, that’s why the Nigel slater one works for lamb as he talks about basting. So just factor that in if using a shoulder of lamb recipe, otherwise the leg might be tougher.

Yes, although it is best to avoid salt if you are going to use the meat juices for making gravy.

I put a trivet in the roasting tin, put a branch of rosemary on that, then sit the lamb on top of it. Make slits in it and stud with slices of garlic. Make a tent of foil. Then roast long and slow. Can't abide underdone lamb.

When I say a branch of rosemary I mean just that - we are lucky enough to have a massive rosemary bush in the garden.

This is my go to recipe for leg of lamb. It’s very forgiving and completely stress free.

www.recipetineats.com/slow-roast-leg-of-lamb/

This is insanely good:
https://www.themediterraneandish.com/kleftiko-greek-lamb-in-parchment/

Thanks everyone. Kleftiko is something else I can get on board with @joanofaardvark .

@Gardenquestion22 Ottelenghi (well obviously not the man himself) has made suggestions for using leg on further down the recipe in the comments. I think I will go with that one.

I just don't like lamb much, I can manage soft, almost shredded lamb cooked with herbs and spices with a sort of sauce.

Silvano Franco Slow Roast Lamb
This is my absolute go to and never fails.