Slow Roasted Leg Lamb (Printable)

Tender lamb infused with garlic, lemon, and herbs, slow roasted to melt-in-the-mouth perfection.

# Ingredient List:

→ 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 - Zest and juice of 2 lemons
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

# How to Make:

01 - Set the oven temperature to 300°F.
02 - Pat the leg of lamb dry with paper towels. Using a sharp knife, make deep slits evenly across the surface of the meat.
03 - Stuff the garlic halves and some of the rosemary into the slits of 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 leg of lamb.
05 - Place the carrots, onions, and baby potatoes in a large roasting pan and position the lamb on top.
06 - Pour the dry white wine or chicken broth into the base of the roasting pan.
07 - Cover the roasting pan tightly with aluminum foil and roast in the preheated oven for 2.5 hours.
08 - Remove the foil, increase the oven temperature to 400°F, and roast uncovered for an additional 30 minutes until the lamb is browned and vegetables are tender.
09 - Transfer the lamb to a serving platter, loosely cover with foil, and let it rest for 15 minutes before carving. Serve alongside the roasted vegetables and pan juices.

# Expert Tips:

01 -
  • The lamb becomes so tender it practically falls apart with a fork, no knife wrestling required.
  • Your whole house fills with the kind of aroma that makes people wander into the kitchen asking whats for dinner.
  • Its impressive enough for guests but forgiving enough that you can relax while it roasts.
  • Minimal active work means you can spend time with people instead of hovering over the stove.
02 -
  • Do not skip the resting step, cutting too soon lets all the juices run out onto the board instead of staying in the meat.
  • If your lamb has a thick fat cap, score it in a crosshatch pattern before rubbing so the seasonings penetrate.
  • Use a meat thermometer if youre nervous, aim for 60°C (140°F) for medium-rare or 65°C (150°F) for medium at the thickest part.
03 -
  • Let the lamb sit at room temperature for 30 minutes before roasting so it cooks more evenly.
  • Save the pan drippings and skim off the fat, then simmer the liquid on the stovetop with a splash of wine to make a quick, luxurious sauce.
  • If the top is browning too fast in the final 30 minutes, tent it loosely with foil again and keep roasting.

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