Slow Roasted Leg Lamb (Printable Version)
Juicy slow roasted leg of lamb with lemon, oregano, and garlic for a flavorful meal.
# What You'll Need:
→ Meat
01 - 1 bone-in leg of lamb (about 4.5 lbs), trimmed
→ Marinade
02 - 4 cloves garlic, minced
03 - Zest and juice of 2 lemons
04 - 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried oregano)
05 - 3 tablespoons olive oil
06 - 1 tablespoon sea salt
07 - 1 teaspoon freshly ground black pepper
→ Vegetables
08 - 2.2 lbs baby potatoes, halved
09 - 2 large onions, cut into thick wedges
10 - 2 carrots, cut into large chunks
→ Liquids
11 - 1 cup low-sodium chicken or vegetable broth
12 - 1/2 cup dry white wine (optional)
# How to Make It:
01 - Preheat oven to 300°F. Pat the lamb dry thoroughly and place in a large roasting pan.
02 - In a small bowl, combine garlic, lemon zest and juice, oregano, olive oil, salt, and pepper to create a uniform marinade mixture.
03 - Rub the marinade all over the lamb, massaging it deeply into the meat and any natural incisions for maximum flavor penetration.
04 - Arrange potatoes, onions, and carrots around the lamb in the roasting pan, ensuring even distribution.
05 - Pour broth and wine (if using) into the pan around the vegetables, avoiding direct rinsing of the seasoned meat.
06 - Cover the pan tightly with aluminum foil and roast for 2.5 hours to develop tender, slow-cooked flavor.
07 - Remove foil and increase oven temperature to 400°F. Roast uncovered for 30 minutes or until lamb develops a golden, caramelized exterior and reaches desired doneness.
08 - Let the lamb rest, loosely covered with foil, for 15 minutes before carving to allow juices to redistribute. Serve with roasted vegetables and pan juices.
# Expert Tips:
01 -
- The low and slow method gives you fork tender meat that practically falls apart at the touch
- Lemon brightens everything while oregano adds that Mediterranean aroma that makes your kitchen feel like a Greek taverna
02 -
- The resting period is not optional, cutting too soon will spill all those precious juices onto your cutting board
- The internal temperature will continue rising during the final high heat stage so do not overcook during the slow phase
03 -
- Take the lamb out of the fridge an hour before cooking to ensure even roasting
- Use the pan juices strained as a simple sauce over the sliced meat