Slow Roasted Leg Lamb (Print Page)

Tender leg of lamb slowly roasted with garlic, lemon, and herbs for a flavorful Mediterranean main.

# What You Need:

→ Lamb

01 - 1 bone-in leg of lamb, 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 - Heat the oven to 300°F.
02 - Pat the leg dry and make deep slits all over using a sharp knife.
03 - Place garlic halves and some rosemary into the slits.
04 - Mix olive oil, lemon zest, lemon juice, remaining rosemary, thyme, salt, and pepper; rub evenly over the lamb.
05 - Place carrots, onions, and potatoes in a large roasting pan and set the lamb on top.
06 - Pour wine or broth into the base of the pan.
07 - Cover pan tightly with foil and roast for 2 hours and 30 minutes.
08 - Remove foil, increase oven temperature to 400°F, and roast uncovered for 30 minutes until the lamb is browned and vegetables are tender.
09 - Let the lamb rest, loosely covered, for 15 minutes before carving; serve with vegetables and pan juices.

# Expert Tips:

01 -
  • The meat falls apart so easily it barely needs a knife, and the house smells like a Mediterranean dream the entire time.
  • You prep it once and forget it for hours, leaving you free to set the table, make a salad, or just sit with a glass of wine.
  • Those roasted vegetables underneath catch all the lamb fat and become caramelized treasures nobody expects.
02 -
  • Lamb temperature matters: aim for 60°C (140°F) internal temperature for medium-rare, which stays pink and forgiving. Use a meat thermometer in the thickest part, away from bone.
  • Don't skip the resting period. It's the difference between a nice roast and a masterpiece.
  • The pan juices are pure liquid gold—pour them into a gravy boat and let your guests add them as they please.
03 -
  • Ask your butcher to tie the leg loosely if it's very thick; this helps it cook evenly and look beautiful when carved.
  • Room-temperature lamb cooks more evenly than cold lamb. Take it out of the refrigerator 30 minutes before roasting.

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