Slow Roasted Leg Lamb (Printable version)
Tender slow roasted leg of lamb with garlic, rosemary, and herbs, perfect for elegant meals and gatherings.
# What You'll Need:
→ Lamb
01 - 1 bone-in leg of lamb (5.5–6.6 lbs)
02 - 2 tbsp olive oil
→ Aromatics & Herbs
03 - 6 garlic cloves, sliced
04 - 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
05 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
06 - 1 lemon, zest and juice
→ Seasonings
07 - 2 tsp kosher salt
08 - 1 tsp freshly ground black pepper
→ Vegetables (optional)
09 - 4 carrots, cut into large chunks
10 - 2 onions, quartered
11 - 4 potatoes, halved
→ Liquids
12 - 1 cup dry white wine or low-sodium chicken stock
# How to Prepare:
01 - Set the oven to 300°F (150°C) to prepare for slow roasting.
02 - Pat the leg of lamb dry with paper towels and make small slits all over using a sharp knife. Insert sliced garlic cloves into each slit.
03 - Combine olive oil, rosemary, thyme, lemon zest, lemon juice, kosher salt, and black pepper into a paste. Rub this mixture evenly over the lamb.
04 - Place carrots, onions, and potatoes (if using) in a large roasting pan, forming a bed for the lamb.
05 - Set the lamb atop the vegetables and pour the white wine or chicken stock into the pan base.
06 - Cover the lamb loosely with aluminum foil and roast for 3 hours to develop tenderness.
07 - Remove the foil and continue roasting for 45 to 60 minutes, basting once or twice with pan juices until lamb is deeply browned and fork-tender.
08 - Transfer the lamb to a cutting board, loosely cover with foil, and allow it to rest for 20 minutes to redistribute juices.
09 - Carve and serve the lamb alongside the roasted vegetables, drizzled with pan juices.
# Expert advice:
01 -
- The meat becomes so tender it practically falls apart, revealing all those herb flavors you tucked inside
- Your whole home smells incredible for hours—this is the kind of cooking that announces something special is happening
- It's impressive enough for your most important guests, yet simple enough that you'll want to make it again and again
02 -
- Never skip the resting period. I learned this the hard way when I carved into lamb too eagerly and all those beautiful juices ran onto the cutting board instead of staying in the meat.
- The slow, low temperature is non-negotiable. High heat makes lamb tough and rubbery. This is the trade-off we make for tenderness—we wait, and it rewards us.
03 -
- If you have time, coat the lamb with the herb paste the night before and let it marinate in the fridge. This gives the flavors time to really penetrate the meat—it's like giving the lamb a spa day before its big moment.
- Use a meat thermometer to take the guesswork out. For medium-rare, pull the lamb when it reaches 60°C (140°F) internally—it will continue cooking slightly as it rests.