Slow Roasted Leg Lamb (Printable)

Tender slow-roasted leg of lamb seasoned with lemon, oregano, garlic, and served with roasted vegetables.

# What You'll Need:

→ Meat

01 - 1 bone-in leg of lamb (approximately 4.5 lbs), trimmed of excess fat

→ 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)

# Directions:

01 - Preheat oven to 300°F. Thoroughly pat the lamb dry with paper towels and place in a large roasting pan.
02 - In a small bowl, whisk together garlic, lemon zest, lemon juice, oregano, olive oil, salt, and pepper until well combined.
03 - Rub the marinade thoroughly over the entire surface of the lamb. Make shallow incisions in the meat and massage the marinade into these cuts for deeper flavor penetration.
04 - Place potatoes, onions, and carrots around the lamb in the roasting pan, distributing them evenly.
05 - Pour broth and wine (if using) into the pan around the vegetables and meat.
06 - Cover the roasting pan tightly with aluminum foil. Roast for 2.5 hours.
07 - Remove foil and increase oven temperature to 400°F. Roast uncovered for 30 minutes until the lamb develops a golden, caramelized exterior and reaches desired tenderness.
08 - Transfer lamb to a cutting board and let rest, loosely covered with foil, for 15 minutes before carving. Serve with roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The low and slow cooking method makes the lamb impossibly tender while developing incredible depth
  • Everything cooks in one pan including the vegetables that soak up all those flavorful pan juices
02 -
  • Dont skip the resting period even if everyone is hovering around the kitchen with forks
  • The internal temperature will rise about 5-10 degrees during resting so pull it when it reaches 130°F for medium-rare
03 -
  • Ask your butcher to trim and tie the leg for even cooking its worth every penny
  • If the vegetables are getting too dark before the lamb is done tent them with foil

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