Slow Roast Leg of Lamb

A tender and juicy slow roast leg of lamb that is perfect for holiday gatherings or a relaxed Sunday dinner.

Leg of lamb, bone-in, 2.5 kg (5.5 lb)
Kosher salt, 2 tbsp
Freshly ground black pepper, 1½ tsp
Garlic, 6 cloves crushed (about 30 g)
Fresh rosemary, 4 tbsp finely chopped (about 12 g)
Fresh thyme leaves, 3 tbsp (about 9 g)
Olive oil, 60 ml (¼ cup)
Dijon mustard, 30 g (2 tbsp)
Lemon zest of 1 lemon (optional)
Vegetables for the roasting pan: 3 large carrots (400 g), 3 celery stalks (200 g), 2 onions (300 g)
Liquid for the pan (optional): 240 ml (1 cup) chicken stock or 60 ml (¼ cup) red wine or 1 tbsp vinegar

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Bring the lamb to room temperature by taking it out of the fridge 1 hour before cooking and patting it dry.
Combine garlic, rosemary, thyme, olive oil, Dijon mustard, lemon zest, salt, and pepper in a bowl to make the herb-garlic paste.
Rub the paste all over the lamb and refrigerate for 2–8 hours.
Preheat oven to 135°C (275°F) and slow roast the lamb for about 4 to 5 hours.
Add vegetables and liquid after 3 hours, if using.
Rest the lamb for 15 minutes after reaching the desired internal temperature.
Carve the lamb into slices and serve with pan juices.

Pat the lamb dry before rubbing to improve crust. Use a thermometer for precise doneness.