Slow Roasted Leg Lamb (Printable Version)
Tender leg of lamb infused with garlic, rosemary, and thyme, slow-cooked for rich Mediterranean flavors and perfect gatherings.
# What You'll Need:
→ Lamb
01 - 1 leg of lamb, bone-in, trimmed (4–5 lb)
→ Marinade
02 - 6 cloves garlic, peeled and halved
03 - 2 tbsp fresh rosemary leaves, finely chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tsp kosher salt
06 - 1 tsp freshly ground black pepper
07 - 1/4 cup olive oil
08 - Zest of 1 lemon
→ Vegetables (optional, for roasting)
09 - 1 large onion, cut into wedges
10 - 3 large carrots, cut into chunks
11 - 3 celery stalks, cut into chunks
→ For Roasting
12 - 1 cup dry white wine or low-sodium chicken broth
# How to Make It:
01 - Preheat the oven to 300°F (150°C).
02 - Pat the leg of lamb dry with paper towels. Using a sharp paring knife, make small incisions all over the lamb.
03 - Insert garlic halves into the incisions.
04 - In a small bowl, mix chopped rosemary, thyme, salt, pepper, olive oil, and lemon zest. Rub this mixture all over the lamb, ensuring an even coating.
05 - Scatter the onion, carrots, and celery in a large roasting pan. Place the lamb on top of the vegetables.
06 - Pour the wine or broth into the bottom of the pan.
07 - Cover the pan tightly with foil or a lid, and roast in the oven for 2.5 hours.
08 - Remove the cover, increase oven temperature to 400°F (200°C), and roast for an additional 1 hour, basting occasionally, until the lamb is browned and very tender.
09 - Transfer the lamb to a carving board, cover loosely with foil, and rest for 20 minutes before carving.
10 - Strain the pan juices and serve alongside the lamb.
# Expert Tips:
01 -
- The low and slow cooking method produces impossibly tender meat that falls apart at the touch of a fork.
- This recipe creates its own rich pan juices, perfect for drizzling over each serving.
- It's a show-stopping centerpiece that actually requires very little hands-on time.
02 -
- Using a meat thermometer is the only reliable way to achieve your desired doneness.
- The internal temperature will rise about 5 to 10 degrees during resting.
- For medium-rare, aim for 130°F to 135°F before resting.
03 -
- Bring the lamb to room temperature for about an hour before roasting for more even cooking.
- Add extra herb sprigs to the pan during the final hour of roasting for amplified aroma.