Slow roast leg of lamb is a classic Norwegian dinner dish that is perfect for a special occasion like Easter, or as a cozy family meal. The dish features a succulent leg of lamb that is prepared with a blend of herbs, garlic, and olive oil before being slow-roasted to tender perfection. The lamb is typically served with a side of roasted vegetables, such as carrots, parsnips, and potatoes, and a flavorful gravy made from the pan drippings. This hearty and comforting meal is a favorite of Norwegians, particularly during the colder months, and is often enjoyed with a glass of red wine or a refreshing ale.
This is what you need (10 portions):
1 piece. leg of lamb (approx. 2 1/2 kg)
2 teaspoons of salt
1 tsp ground pepper
3 - 10 cloves of garlic (to taste)
4 sprigs fresh rosemary
3 dl water
3 pcs. carrots
500 g celery root
2 pcs. onion
2 tbsp olive oil
How to:
Set the grill function in the oven to 250 °C. Rub the leg of lamb well with salt and pepper. Place the leg of lamb a little high in the oven, and grill it for approx. 8 minutes, until it has acquired a light golden colour. Remove the roast and set the oven to 90 °C with top and bottom heat. Leave the door a little open, so the oven comes down to the right temperature.
Cut garlic into thin slices, or use whole cloves. Poke pockets in the roast with a knife and insert the garlic. Finally, rub the roast in with dried or chopped fresh rosemary.
Peel the carrots, celery and onions and cut them into large chunks. Place the vegetables in a long pan or a large ovenproof dish (preferably add some more garlic cloves and herbs), and place the leg of lamb on top. Insert a roasting thermometer into the thickest part of the roast. Be careful not to hit bones. Pour in approx. 3 dl of water in the long pan, so you get a broth to make a sauce from.
When the roasting thermometer shows 65 °C after 5-6 hours, the roast is medium done, and at 70 °C it is medium plus done. The lamb roast is well done at 75 °C.
