Slow-Cooked Lamb Leg Fiesta: Easy & Delicious Family Recipe

Preheat your oven to 160°C (325°F). Pat the lamb leg dry with paper towels and season generously with salt and black pepper on all sides. You can also rub it with a little olive oil.

Heat 1 tablespoon of olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat. Sear the lamb leg for 3-4 minutes on each side until beautifully browned all over. Remove the lamb and set aside.

In the same pot, add the remaining olive oil. Sauté the chopped onions, carrots, and minced garlic for about 5-7 minutes until softened and fragrant. Deglaze the pan by pouring in the red wine (or beef broth), scraping up any browned bits from the bottom.

Return the seared lamb leg to the pot, nestling it among the vegetables. Add the fresh rosemary and thyme sprigs. Arrange the quartered potatoes around the lamb. Cover the pot tightly with a lid or foil and transfer it to the preheated oven.

Slow cook for 3-4 hours, or until the lamb is fork-tender and easily pulls apart. Check occasionally and add a little water or broth if the liquid level gets too low. For the last 30 minutes, you can remove the lid to allow the lamb and vegetables to brown further.

Once cooked, remove the pot from the oven. Let the lamb rest, covered, for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful meat. Serve the lamb with the roasted vegetables and pan juices.