Rach's Slow-Roasted Bone-In Leg of Lamb recipe is the star of her Easter dinner.
She serves it with Mom's Mint Sauce, Quick Fennel Slaw, Shallot Green Beans + Mashed Potatoes with Soft Cheese and Herbs.
Preheat oven to 300°F.
Heat a large roasting pan coated with olive oil over high heat. Seasoned leg of lamb evenly all over, add to hot pan and brown all over. Add wine, herbs and stock to pan, bring to low boil and transfer to the oven. Roast 2 hours, basting occasionally. Add garlic to the pan, cover and roast 2-3 hours more, until meat is super tender and pulling away from bone.