Slow Roasted Leg Lamb Garlic (Printable version)

Tender slow-roasted leg of lamb infused with garlic, lemon, and herbs for a rich Mediterranean centerpiece.

# What You'll 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 rosemary
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
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 Prepare:

01 - Preheat the oven to 300°F.
02 - Pat the leg of lamb dry and make deep slits all over using a sharp knife.
03 - Insert garlic halves and some rosemary into the slits.
04 - Combine olive oil, lemon zest, lemon juice, remaining rosemary, thyme, salt, and pepper in a small bowl. Rub the mixture evenly over the lamb.
05 - Place carrots, onions, and potatoes in a large roasting pan. Set the lamb on top.
06 - Pour the white wine or broth into the base of the roasting pan.
07 - Cover tightly with aluminum foil and roast for 2 and a half hours.
08 - Remove the foil, increase oven temperature to 400°F, and roast uncovered for 30 minutes until the lamb is browned and vegetables are tender.
09 - Rest the lamb loosely covered for 15 minutes before carving. Serve alongside the roasted vegetables and pan juices.

# Expert advice:

01 -
  • The lamb becomes impossibly tender and practically melts on your tongue after slow roasting.
  • Garlic and lemon infuse every bite with brightness that feels both elegant and comforting.
  • Your whole house smells like a Mediterranean dream for hours afterward.
02 -
  • Low temperature is the secret—resist the urge to turn up the heat to hurry it along, because a fast roast means tough, dry lamb.
  • Pat that lamb dry before seasoning or the moisture will steam it instead of letting it brown and caramelize.
  • Let it rest after cooking; those 15 minutes matter more than you'd think for keeping the meat juicy.
03 -
  • Score the lamb's fat cap in a crosshatch pattern before roasting so the heat reaches the flesh faster and seasoning penetrates deeper.
  • If you don't have wine, use low-sodium broth or even water with a splash of vinegar—the vegetables create their own gravy as they roast.

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