Slow Roasted Leg Lamb

The first time I slow-roasted a leg of lamb, my apartment smelled like a Greek taverna for three days straight. My neighbor actually knocked on my door to ask what I was cooking. Thats the power of lemon and oregano working their way through rendered fat. Now its my go-to when I want to make something that feels like a celebration without needing much hands-on effort.

I made this for Easter Sunday a few years back when my family came over. My aunt whos usually picky about lamb being gamey went back for thirds. Theres something about that combination of bright lemon cutting through rich meat that just works. The leftovers made the best sandwiches Ive ever had the next morning.

Ingredients

• Bone-in leg of lamb: The bone adds incredible flavor and helps keep the meat moist during those long hours of cooking
• Garlic and lemon: This classic Mediterranean pairing cuts through the richness and brightens every bite
• Fresh oregano: Earthy and aromatic it transforms into something completely different when slow-roasted
• Olive oil: Helps the marinade penetrate and creates that gorgeous golden crust
• Baby potatoes and root vegetables: They cook alongside the lamb absorbing all those rendered juices and becoming almost candy-sweet
• Broth and wine: Creates steam to keep everything moist while building a flavorful base for pan juices

Instructions

Prep your lamb and oven:

Preheat your oven to 150^°C (300^°F) and pat the lamb completely dry with paper towels for better browning. Place it in a large roasting pan fat side up.

Make the aromatic marinade:

Mix together the minced garlic lemon zest and juice chopped oregano olive oil salt and pepper until you have a fragrant paste.

Massage the flavors in:

Rub that marinade all over the lamb using your fingers to work it into any natural crevices. Take your time here good things come to those who massage their meat.

Surround with vegetables:

Scatter the halved potatoes onion wedges and carrot chunks around the lamb like a comfortable vegetable blanket.

Add moisture for the long cook:

Pour the broth and wine around the vegetables and meat creating a shallow bath that will steam everything into tenderness.

The long slow roast:

Cover the pan tightly with foil and roast for 2.5 hours. Walk away pour some wine maybe call your mom the oven does all the work.

Create the golden crust:

Remove the foil crank the heat to 200^°C (400^°F) and roast uncovered for 30 more minutes until youve got gorgeous caramelized edges.

The resting moment:

Let the lamb rest loosely covered for 15 minutes before carving. This is not optional its the difference between juicy meat and juice all over your cutting board.

Save

This recipe has become my Easter tradition but Ive also made it for random Sunday dinners just because. Something about a whole leg of lamb feels special regardless of the occasion. My partner says the house smells like our favorite restaurant in Santorini when this is cooking.

Making It Ahead

You can rub the marinade on the lamb up to 24 hours ahead and let it sit in the refrigerator. The flavors penetrate even deeper and youll feel incredibly organized come cooking time. Just bring it to room temperature for an hour before roasting.

Doneness Temperature Guide

Everyone has their preference for lamb doneness and thats completely valid. Use a meat thermometer inserted into the thickest part without hitting bone. Medium-rare reaches 130-135^°F medium hits 140-145^°F and well-done is 155^°F and up.

Serving Suggestions

A crisp Greek salad with feta and olives cuts through the richness perfectly. Some warm pita bread for soaking up pan juices is never a mistake. And if you want to lean into the Mediterranean theme tzatziki sauce on the side is delightful.

• A bold red wine like Rioja or Cabernet Sauvignon pairs beautifully
• Leftovers make incredible gyros or shepherds pie the next day
• Save those pan juices theyre liquid gold for reheating

Save

Theres something deeply satisfying about serving a roast that looks impressive but was mostly hands-off cooking. Hope this becomes a staple in your home like it has in mine.

Recipe Questions & Answers

→ How should the leg of lamb be prepared before roasting?

Pat the lamb dry and massage the marinade deeply into incisions to infuse flavor before slow roasting.

→ What vegetables work well with this slow roast?

Baby potatoes, onions, and carrots are arranged around the lamb to roast alongside and soak up juices.

→ Can the cooking temperature be adjusted during roasting?

Yes, roast covered at low heat for tenderness, then increase temperature uncovered to crisp the surface.

→ What liquid ingredients enhance this dish?

Low-sodium broth and optional dry white wine are poured around vegetables to add flavor and moisture.

→ Are there alternative herbs to oregano for this dish?

Rosemary or thyme can replace oregano for varied herbal notes.

→ How long should the lamb rest before serving?

Rest the lamb loosely covered for 15 minutes to allow juices to redistribute.