Slow Roasted Leg Lamb (Printable version)
Tender leg of lamb infused with garlic, lemon, and herbs, slow cooked for rich flavor and melt-in-mouth texture.
# Ingredient list:
→ Lamb
01 - 1 leg of lamb, bone-in, approximately 4.5 to 5.5 pounds
02 - 2 tablespoons olive oil
→ Aromatics & Flavorings
03 - 8 garlic cloves, peeled and halved
04 - 2 lemons, zest and juice separated
05 - 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
07 - 2 teaspoons kosher salt
08 - 1 teaspoon freshly ground black pepper
→ Vegetables (optional, for serving)
09 - 4 medium carrots, cut into chunks
10 - 2 onions, quartered
11 - 1 pound baby potatoes, halved
→ Liquid
12 - 1 cup dry white wine or low-sodium chicken broth
# Directions:
01 - Set oven temperature to 300°F (150°C).
02 - Pat the leg of lamb dry with paper towels. Using a sharp knife, make deep slits evenly over the surface.
03 - Place garlic halves and a portion of the chopped rosemary into the slits on the lamb.
04 - In a small bowl, mix olive oil, lemon zest, lemon juice, remaining rosemary, thyme, kosher salt, and black pepper. Rub this mixture thoroughly over the entire lamb.
05 - Place carrots, onions, and baby potatoes in the base of a large roasting pan. Position the lamb atop the vegetables.
06 - Pour the dry white wine or low-sodium chicken broth into the bottom of the pan around the vegetables.
07 - Cover the roasting pan tightly with aluminum foil and roast in the oven for 2 hours and 30 minutes.
08 - Remove the foil, increase oven temperature to 400°F (200°C), and roast uncovered for an additional 30 minutes until the lamb surface is browned and vegetables are tender.
09 - Transfer the lamb to a cutting board and rest loosely covered with foil for 15 minutes before carving. Serve alongside the roasted vegetables and pan juices.
# Expert Tips:
01 -
- The lamb becomes so tender it falls apart with just a fork, no sharp knife required.
- Your kitchen will smell incredible for hours, and people will follow the aroma like you've cast a spell.
- Most of the work happens in the oven while you pour a drink and relax.
02 -
- If you skip resting the lamb, all those beautiful juices will pour onto the cutting board instead of staying in the meat—patience here isn't optional, it's essential.
- Lamb's flavor deepens and softens with slow cooking; rushing to high heat makes it tough and brings out gaminess, while low and slow does the opposite.
03 -
- Insert the garlic and herbs before you rub on the oil—they stay in the slits better when there's no slippery coating to encourage them to migrate.
- If your oven runs particularly hot or cold, the timing might shift by 15–30 minutes in either direction, so trust a meat thermometer more than the clock.