Slow Roasted Leg Lamb Garlic (Printable Version)
Tender leg lamb slow cooked with garlic, lemon, and herbs for rich, savory flavors and a crisp finish.
# What You'll Need:
→ Meat
01 - 1 (5.5-6.5 lb) bone-in leg of lamb, trimmed
→ Marinade
02 - 6 cloves garlic, sliced
03 - 2 lemons, zested and juiced
04 - 3 tablespoons fresh rosemary, chopped
05 - 2 tablespoons fresh thyme leaves
06 - 2 teaspoons kosher salt
07 - 1 teaspoon freshly ground black pepper
08 - 1/4 cup olive oil
→ Vegetables
09 - 2 onions, thickly sliced
10 - 3 carrots, cut into large chunks
→ Liquids
11 - 1 cup dry white wine or low-sodium chicken broth
# How to Make It:
01 - Preheat the oven to 300°F.
02 - Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the lamb and insert garlic slices into the cuts.
03 - In a small bowl, combine lemon zest, lemon juice, rosemary, thyme, salt, pepper, and olive oil. Rub this mixture all over the lamb, ensuring it is well coated.
04 - Arrange the onion slices and carrot chunks in the bottom of a large roasting pan. Place the lamb on top of the vegetables.
05 - Pour the white wine or chicken broth into the bottom of the pan.
06 - Cover the pan tightly with foil and roast in the preheated oven for 2.5 hours.
07 - Remove the foil, increase the oven temperature to 400°F, and roast uncovered for an additional 30 minutes until the lamb is golden and the exterior is crisp.
08 - Remove from the oven and let the lamb rest, loosely covered with foil, for 15 minutes before carving.
09 - Serve with the roasted vegetables and pan juices.
# Expert Tips:
01 -
- The low and slow cooking method yields impossibly tender meat that literally falls off the bone
- That final high heat blast creates a gorgeous crispy exterior while keeping the interior juicy and succulent
02 -
- Overnight marinating in the refrigerator transforms good lamb into extraordinary lamb by letting flavors penetrate deep into the meat
- A meat thermometer is worth using for large roasts, aiming for 135°F to 140°F internal temperature for medium-rare
03 -
- Let the lamb come to room temperature for about an hour before roasting for more even cooking
- Tent the lamb loosely during resting to keep it warm without trapping too much moisture that makes the crust soggy