Slow Roasted Leg Lamb (Printable)
Succulent slow-roasted leg of lamb infused with rosemary, garlic, and olive oil for deep, rich flavors.
# Ingredient List:
→ Lamb
01 - 1 bone-in leg of lamb (4.5–5.5 lb), trimmed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
→ Aromatics & Herbs
04 - 5 cloves garlic, peeled and sliced
05 - 2 tablespoons fresh rosemary leaves, chopped (plus extra sprigs for garnish)
06 - 1 tablespoon fresh thyme leaves (optional)
→ For Roasting
07 - 3 tablespoons olive oil
08 - 2 medium onions, sliced
09 - 2 large carrots, peeled and cut into chunks
10 - 2 celery stalks, cut into chunks
11 - 1 cup dry white wine or low-sodium chicken broth
# How to Make:
01 - Set oven temperature to 300°F.
02 - Pat lamb dry with paper towels. Using a sharp knife, make deep slits throughout the leg and insert garlic slices and some chopped rosemary into each.
03 - Rub lamb evenly with olive oil, kosher salt, black pepper, remaining rosemary, and thyme if using.
04 - Place sliced onions, carrot chunks, and celery pieces in bottom of large roasting pan and lay lamb on top.
05 - Pour dry white wine or chicken broth around the lamb, avoiding pouring directly over it.
06 - Cover pan tightly with foil and roast for 3 hours.
07 - Remove foil, increase oven to 400°F, and roast uncovered for 30 minutes to develop a browned crust.
08 - Transfer lamb to a cutting board, loosely cover with foil, and let rest for 20 minutes.
09 - Strain pan juices, skim off excess fat, and serve sauce alongside sliced lamb.
# Expert Tips:
01 -
- The slow roasting brings out a depth of flavor that tastes like you spent all day cooking, when really most of it is hands-off.
- The rosemary and garlic infuse the meat perfectly, making it a family favorite that feels extra special.
02 -
- Don't skip resting the lamb after roasting — it makes all the difference for juicy slices.
- Making slits for garlic is a game-changer; it ensures the flavors penetrate deep rather than just sitting on the surface.
03 -
- Using low and slow heat keeps the lamb melt-in-your-mouth tender while developing complex flavors.
- Inserting garlic into slits rather than just rubbing it on top ensures deep garlic flavor that won't burn.