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Slow Roast Leg of Lamb Recipe with Spicy Wine Marinade in the Oven

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Slow Roast Leg of Lamb Recipe with Wine

Cooking Slow-Roasted Leg of Lamb in the Oven

Possibly the most delicious slow roast leg of lamb recipe you’ve ever cooked!

➡️ Are you looking for the best slow roast leg of lamb recipes in 2023? On this webpage, you’ll discover how to make Hungarian slow-roasted lamb in the oven from scratch in 10 steps at home. Hungarian slow roast lamb is a dish that perfectly captures the essence of traditional Hungarian cuisine. The succulent, fall-off-the-bone tender lamb is slow-roasted with a blend of spices and herbs, resulting in a deeply flavorful and aromatic dish that will make your taste buds sing. This dish is perfect for any occasion, whether it’s a cozy family dinner or a celebratory feast with friends.

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➡️ My Hungarian spicy bone-in leg of lamb roast recipe helps you cook lamb shoulder or leg of lamb in the oven with simple and tasty ingredients like horseradish and wine marinade. To make Hungarian slow roast lamb, you’ll need a few key ingredients: a bone-in leg of lamb, garlic, horseradish root, white wine vinegar, sugar, and a good-quality dry white wine. The lamb is seasoned with a blend of salt and spices, which give it that signature Hungarian flavor. The garlic and horseradish root add a subtle kick of spice, while the white wine vinegar and sugar help to balance out the flavors.

➡️ The traditional recipe for spicy Hungarian slow roast lamb calls for the use of horseradish root, white wine vinegar, sugar, garlic, and white wine. However, there are several variations that you can try to make this dish your own. For instance, you can add some vegetables like carrots, celery, and potatoes to the recipe to make it heartier and more filling. You can also experiment with different herbs and spices like rosemary, thyme, paprika, or cumin to add more depth of flavor to the lamb.

➡️ When it comes to serving spicy Hungarian slow roast lamb with wine, you can pair it with a variety of sides like roasted vegetables, mashed potatoes, or rice pilaf. A light salad or some fresh bread can also be a great accompaniment to this dish.

➡️ I assure you that Hungarian slow roast lamb is a delicious and hearty dish that is perfect for special occasions and holidays. With a few variations and adjustments, you can make this classic recipe your own and enjoy it with your family and friends. Just remember to take your time and savor every bite of this delicious and flavorful dish. Watch the cooking video below and learn how to make a slow roast leg of lamb recipe using a yummy and easy roasted lamb recipe with horseradish marinade from Hungary!

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How to Cook Slow Roast Leg of Lamb from Scratch

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Slow Roast Leg of Lamb Recipe with Wine

Spicy Hungarian Slow-Roast Lamb with Wine

Hungarian slow roast lamb is a delicious and flavorful dish that is perfect for a special occasion or holiday meal. The meat is marinated in a mixture of white wine vinegar, sugar, garlic, and horseradish root, which infuses the meat with a unique and bold flavor. The lamb is then slow-roasted in the oven until it is tender and juicy, with a crispy exterior that is perfect for carving.
To make Hungarian slow roast lamb, you will need a leg of lamb, white wine vinegar, sugar, garlic, horseradish root, salt, pepper, and white wine. First, make the marinade by combining the vinegar, sugar, garlic, horseradish root, salt, and pepper in a bowl. Then, rub the marinade all over the lamb and refrigerate it for at least 8 hours, or overnight if you have the necessary time. When you are ready to cook the lamb, preheat your oven to 325 degrees Fahrenheit. Place the lamb in a roasting pan and pour white wine over it. Cover the pan with foil and roast the lamb until it is tender and juicy.
This dish is perfect for serving with mashed potatoes, and is sure to impress your guests with its unique and bold flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Main Course
Cuisine Hungarian
Servings 10 servings
Calories

Ingredients
  

  • 2-3 tbsp grated horseradish root, raw, baked or roasted, to taste
  • 1-2 tbsp sugar
  • ½ tbsp salt or to taste
  • ½ tsp black peppercorn or to taste
  • 1 tbsp white wine vinegar
  • 2 tbsp vegetable oil
  • 100 oz spring lamb meat (leg of lamb, lamb shoulder, lamb rack, lamb loin, lamb neck)
  • fresh sorrel leaves (optional), you can use instead rosemary or tarragon leaves
  • 4-5 cloves of garlic or to taste (I use a whole garlic head)
  • 10 fl oz dry white wine (you can use water instead)

Instructions
 

  • place grated horseradish into a bowl
  • add into the bowl sugar, salt, vinegar, and vegetable oil, then stir the ingredients to combine them well
  • place the spring lamb meat on a tray, pour the marinade over, then rub the meat all over to coat well and get the marinate inside
  • place into the tray aromatic herbs, garlic cloves, and black peppercorn, then cover the tray with food foil and put it in the fridge for several hours (recommended)
  • remove the tray from the fridge and the foil
  • pour wine into the tray and a little oil over the meat if it doesn’t have fat at all
  • seal the tray with aluminum foil, then place it in the oven at 180 C/360 F, and braise the meat for about 60-90 minutes or until tender
  • remove the tray from the oven and the foil, add some water if necessary, place it back into the oven and roast the lamb at 200 C/390 F until browned evenly (about 30-60 minutes)
  • turn the oven off and leave the tray inside for about 20-30 minutes before serving the slow roast lamb (recommended)
  • remove the tray from the oven and slice the roast leg of lamb as desired

Notes

Cooking Tips:
  1. Use a meat thermometer to ensure that the lamb is cooked to your desired level of doneness. The internal temperature should reach 145 degrees Fahrenheit for medium-rare, or 160 degrees Fahrenheit for medium.
  2. Let the lamb rest for at least 10 minutes after removing it from the oven to allow the juices to redistribute and prevent them from running out when you carve it.
  3. If you want a crispier exterior on the lamb, you can increase the oven temperature to 400 degrees Fahrenheit for the last 10-15 minutes of cooking.
  4. You can also add other herbs and spices to the marinade, such as ground cumin or bay leaves, to add more depth of flavor.
  5. Be sure to cover the lamb with foil during the initial braising period to keep it moist, and then remove the foil for the last hour of cooking to allow the exterior to brown and crisp up.
Keyword hungarian lamb recipe, hungarian lamb roast, hungarian leg of lamb roast, lamb recipe, lamb roast recipe, roasted lamb

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Final Notes for the Slow Roast Leg of Lamb Recipe with Wine

➡️ Slow roast lamb in the oven belongs among the most popular lamb recipes throughout the world. Any lamb is a good option to cook delicious food and especially spring lamb meat because it is very tender and has a unique taste.

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➡️ I’m a big fan of lamb, so I cook it as many times as I have the occasion. I prepare different lamb recipes but most often I cook a slow roast leg of lamb in the oven.

➡️ Slow-cooked leg of lamb is a fantastic way to serve spring lamb meat. If prepared in the right way, roasted lamb turns into an exceptional meal that will please everyone.

➡️ The slow roast leg of lamb recipe shared on this page is very easy to make. The necessary ingredients are pretty easy to find and the cooking method is quite simple.

➡️ The only notable cooking tip about this slow roast leg of lamb recipe is to prepare it at low temperatures to allow the meat enough time to soften. Another piece of advice is to let the meat marinate for a couple of hours so that flavors are better absorbed inside.

➡️ I often use this slow-roast leg of lamb recipe for Easter dinner because of its very refined taste and easy cooking method. Try it once!

➡️ Enjoy cooking slow roast leg of lamb recipes from scratch! For additional info, read more on lamb! I also recommend you more tasty roast lamb recipes available on this website such as authentic Greek roast leg of lamb recipe with red wine, authentic Greek roast lamb, Moroccan leg of lamb roast, French roast lamb shoulder, slow-cooked leg of lamb with tomato sauce, and more. Other delicious lamb recipes are available in my cookbook Cooking Lamb: A Delicious Lamb Recipes Cookbook.

FAQs for the Slow Roast Leg of Lamb Recipe

What is slow roast leg of lamb?

Slow roast leg of lamb is a delicious and tender dish made by cooking a leg of lamb at a low temperature over an extended period of time. This cooking method allows the lamb to become incredibly tender, juicy, and flavorful. It is a popular dish enjoyed in many cuisines around the world, including Greek, Mediterranean, and Middle Eastern. However, it is also popular in many Central and East European countries such as Hungary.

What are the ingredients for slow roast leg of lamb?

The ingredients for slow roast leg of lamb typically include a leg of lamb, garlic cloves, fresh herbs (such as rosemary, thyme, and oregano), olive oil, salt, and pepper. Additional ingredients like lemon juice, onions, and potatoes can also be used to enhance the flavors and create a delicious meal. Wine is sometimes added to give a touch of extra elegance.

What are some variations of slow roast leg of lamb?

There are various ways to customize and add unique flavors to slow roast leg of lamb. Some popular variations include marinating the lamb before roasting it with ingredients like lemon juice, soy sauce, balsamic vinegar, or a spice rub. Another variation is adding a glaze or crust on top of the lamb using ingredients like honey, mustard, or breadcrumbs.

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