Slow Cooked Dutch Oven Roast Lamb

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Growing up, roast lamb was something we only ate at fancy restaurants. My mom stuck to the basics – chicken, pork chops, and the occasional pot roast. The first time I tried making lamb at home, I was so nervous I almost chickened out and ordered takeout instead.

But here’s the thing about cooking lamb in a Dutch oven – it’s actually pretty hard to mess up. The heavy pot does most of the work for you, keeping all those good juices trapped inside while the meat gets tender and flavorful. It’s like having a mini restaurant kitchen right on your stovetop, minus the intimidating chef’s hat.

What Kind of Lamb Should I Use?

For a Dutch oven roast, boneless leg of lamb is your best bet, though you could also use bone-in if that’s what you have available. Most grocery stores carry Australian or New Zealand lamb, which tends to be smaller and have a milder flavor, while American lamb is typically larger and has a slightly stronger, more traditional lamb taste. When shopping, look for meat that’s pink to light red with white (not yellow) fat marbling and try to choose a piece that’s evenly shaped for consistent cooking. If you’re buying from a butcher, ask them to remove the tough outer layer of fat but leave a thin layer to help keep the meat moist during cooking – about 1/4 inch is perfect.

Options for Substitutions

This lamb recipe is pretty adaptable – here’s what you can switch up if needed:

• Lamb leg: While lamb leg is ideal for this recipe, you could use lamb shoulder as an alternative. If you’re not a lamb fan, a beef chuck roast works too, though cooking times might need to be adjusted (usually longer for beef).
• Fresh herbs: No fresh herbs? You can use dried ones instead – just remember the conversion rule: use 1 teaspoon dried herbs for every tablespoon of fresh. So you’ll need about 1 tablespoon dried oregano, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.
• Sumac: If you can’t find sumac, mix equal parts lemon zest and paprika as a substitute. It won’t be exactly the same, but it’ll add a similar tangy, bright flavor.
• Dried mint: Fresh mint works too – just double the amount. Or you could skip it altogether – the dish will still taste great.
• Potatoes: Any potato variety works here – russets, red potatoes, or even sweet potatoes for a different twist. Just cut them in similar-sized pieces so they cook evenly.
• Kosher salt: If using table salt instead of kosher salt, reduce the amount by half since table salt is more concentrated.

Watch Out for These Mistakes While Roasting

The biggest mistake when cooking lamb is not letting it come to room temperature before roasting – take it out of the fridge at least 1 hour before cooking to ensure even cooking throughout the meat. Another common error is rushing the searing process – taking time to properly brown all sides of the lamb creates a flavorful crust and locks in the juices. Don’t forget to rest your lamb after cooking for at least 15-20 minutes before slicing, as cutting into it too soon will release all those precious juices and leave you with dry meat. For the most tender results, use a meat thermometer to check for doneness (135°F for medium-rare) rather than relying on cooking time alone, and remember to position your vegetables around (not under) the lamb so they roast evenly and don’t become soggy from the meat juices.

What to Serve With Roast Lamb?

This hearty roast lamb already comes with potatoes and vegetables, but there are some simple sides that can make the meal even better! A fresh mint sauce or tzatziki is perfect for spooning over the meat, while a Greek salad with cucumbers, tomatoes, and feta cheese adds a nice cool crunch to balance the rich lamb. For extra veggies, try some roasted Brussels sprouts or steamed green beans with garlic – they’re easy to prepare while the lamb is in the oven. If you want to soak up all those amazing pan juices, warm pita bread or crusty sourdough works great too.

Storage Instructions

Keep Fresh: Got leftover roast lamb? Place it in an airtight container along with the vegetables and pan juices to keep all those lovely flavors together. It’ll stay good in the fridge for up to 4 days. The flavors actually get even better as they meld together overnight!

Freeze: This roast lamb freezes really well for future meals. Cut the meat into portions, wrap them well in foil or freezer paper, and pop them in a freezer bag with the date labeled. They’ll keep nicely for up to 3 months. The vegetables can be frozen too, but they might be a bit softer when thawed.

Reheat: To warm up your lamb without drying it out, place it in a baking dish with some of the saved juices, cover with foil, and heat in a 325°F oven until warm through (about 15-20 minutes). You can also microwave individual portions, but use medium power and heat in short bursts to keep the meat tender.

Preparation Time	30-45 minutes
Cooking Time	130-150 minutes
Total Time	160-195 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 250-270 g
• Fat: 180-200 g
• Carbohydrates: 200-220 g

Ingredients

• 5 pounds boneless lamb leg
• 15 garlic cloves, peeled
• 10 sprigs fresh oregano*
• 5 sprigs fresh thyme*
• 2 sprigs fresh rosemary*
• 3 generous teaspoons kosher salt (use more for seasoning lamb)*
• 2 tablespoons sumac
• 1 tablespoon dried mint
• 1/4 cup olive oil
• Juice from half a lemon
• 3 large potatoes, quartered
• 2 large onions, quartered
• 3 large carrots, cut into thirds

Step 1: Prepare the Lamb

Begin by carefully scoring the top of the lamb skin.

Create slits deep enough to cut through the skin but not the lamb itself, making a crisscross pattern.

Then, liberally salt the entire cut of lamb with kosher salt, using approximately 4-5 teaspoons.

Allow the lamb to rest salted for 30 minutes while you prepare the rub.

Step 2: Create the Herb Paste

In the bowl of a food processor, combine your garlic, fresh and dried herbs, olive oil, and lemon juice.

Pulse these ingredients until they form a paste.

Generously rub the paste all over the lamb, paying special attention to coating the inside of the lamb.

Step 3: Roll and Secure the Lamb

Roll the lamb up tightly and secure it using cooking twine, ensuring the twine holds the roll in the middle and both ends.

This will help maintain its shape during cooking.

Step 4: Prepare for Roasting

Place your rolled lamb roast, skin side up, into a large Le Creuset Dutch Oven.

Surround the lamb with potatoes, onions, and carrots.

For any remaining herb paste, mix it with 1/4 cup of water to create a slurry, and add it to the Dutch oven over the vegetables.

Step 5: Broil and Roast the Lamb

Set your oven to broil and place the Dutch oven inside.

Broil for 5-6 minutes, checking regularly until the top of the lamb sears and browns.

After broiling, lower the oven temperature to 375°F.

Cover the lamb and roast for about 2 hours, or until the internal temperature reaches 150°F, as tested with a meat thermometer.

Step 6: Finish and Serve

Remove the lid from the Dutch oven and broil the lamb for a few more minutes to enhance the crust.

Once done, remove the oven and allow the lamb to rest for 20 minutes before removing the twine and slicing.

Serve with the roasted vegetables and enjoy!