Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April

May 08, 2023May 8, 20230 2

Slow Roasted Paper Wrapped Leg of Lamb From Olive Magazine April

by The Chefin Main

Prep

20 min

Cook

300 min

Ready In

320 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

600

Sugar

Fat

50g

This recipe for slow roasted paper wrapped leg of lamb is an indulgent main course, perfect for a Sunday lunch or dinner party. The lamb is marinated with garlic, dill, cinnamon, cumin, and oregano, which infuse the meat with a delicious depth of flavor. Slow roasting the lamb in paper paper keeps the meat moist and tender throughout the cooking process, and it pairs well with roasted potatoes and vegetables.

Instructions

1.	Preheat the oven to 150C (fan).
2.	Put the lamb in the centre of a large sheet of non-stick baking paper and sprinkle the garlic over the top. Drizzle with the olive oil and lemon juice, then scatter the dill, cinnamon, cumin and oregano all around.
3.	Bring the sides of the paper up to enclose the lamb, then scrunch the ends tightly together to make a seal.
4.	Put the parcel on a baking tray and cook for 5 hours, turning the package halfway through cooking.
5.	When the time is up, turn off the heat and leave the lamb to rest in the oven for 1 hour.
6.	Remove from the oven, open the paper and serve hot.

PROS

Slow roasting the lamb makes it incredibly soft and tender, with a rich depth of flavor from the garlic, lemon and herbs.

It is a simple and easy recipe requiring minimal hands-on time.

CONS

This recipe takes quite a long time to cook, so it is best to plan ahead.

The lamb can be quite fatty and should be enjoyed as a treat in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dish is high in protein and vitamins, which are essential for maintaining good health and muscle growth.
The garlic has potential benefits to support the immune system, and the lemon is high in vitamin C and antioxidants which are good for skin health.

	2 1/2 - 3 kg leg of lamb
	6 garlic cloves ( thinly sliced )
	50 ml olive oil
	2 lemons , juice of
	1 large bunch dill ( finely chopped )
	2 teaspoons ground cinnamon
	1 teaspoon ground cumin
	4 sprigs oregano ( or 1 teaspoon dried )