I made a Slow Roasted Leg Of Lamb with garlic, rosemary and lemon that falls apart into the sort of outrageously juicy roast people will actually fight over, so keep scrolling.

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I am obsessed with this Slow Roasted Leg Of Lamb because it gets crust and juice at the same time. I love the punch of garlic cloves and the piney hit of fresh rosemary that cling to the meat.

It smells like someone opened a door to dinner and everyone forgot to leave. But it’s the way the potatoes soak up that lamby juice that makes me want to attack the platter.

And the whole house sings when I pull it out. This Lamb Roast Recipe is the kind of meal people argue over seconds for.

No regrets. Eat it.

Ingredients

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Bone in leg of lamb: the main protein, juicy and rustic, it’s worth the effort.
Kosher salt: brings out meatiness, you’ll notice the flavors pop.
Freshly ground black pepper: little heat and crunch, keeps it interesting.
Extra virgin olive oil: slicks everything, adds fruitiness and helps browning.
Garlic cloves: punchy and aromatic, it’s what makes it feel homey.
Fresh rosemary: piney herb punch, basically classic with lamb.
Fresh thyme: subtle earthiness, optional but totally recommended.
Fresh lemons: bright zest and juice, cuts through the richness.
Dried oregano: warm, slightly bitter herb note that’s kind of Mediterranean.
Dry white wine: adds tang and depth, it’ll loosen up those pan bits.
Stock: keeps things moist and savory, it’s the backbone liquid.
Yukon Gold potatoes: creamy, buttery centers soak up those juices.
Large onion: sweetens as it roasts, adds soft texture.
Unsalted butter: makes potatoes richer, basically comfort in spoonable form.
Bay leaves: subtle herbal whisper, you’ll notice it in the background.

Ingredient Quantities

Bone in leg of lamb, 4.5 to 6 pounds (about 2 to 2.7 kg)

Kosher salt, 2 to 2 1/2 teaspoons per pound of meat

Freshly ground black pepper, 1 to 2 teaspoons

Extra virgin olive oil, 1/4 cup

Garlic cloves, 8 to 10 cloves, finely sliced or lightly crushed

Fresh rosemary, 3 to 4 sprigs, leaves chopped (about 2 tablespoons)

Fresh thyme, 4 to 6 sprigs, leaves stripped (optional but recommended)

Fresh lemons, 2 (zest of 1, juice of 2)

Dried oregano, 1 tablespoon

Dry white wine or dry white vermouth, 1/2 cup

Low sodium chicken or lamb stock, 1 cup

Yellow or Yukon Gold potatoes, 2 to 3 pounds, halved or quartered so pieces are roughly uniform

Large onion, 1, cut into wedges

Unsalted butter, 2 tablespoons, softened (optional for richer potatoes)

Bay leaves, 2

How to Make this

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1. Preheat oven to 325 F. Pat the leg of lamb dry and rub all over with 2 to 2 1/2 tsp kosher salt per pound and 1 to 2 tsp freshly ground black pepper, making sure to get into any crevices.

2. In a small bowl mix 1/4 cup extra virgin olive oil, 8 to 10 sliced garlic cloves, chopped rosemary (about 2 tbsp), stripped thyme leaves, zest of 1 lemon, 1 tbsp dried oregano and the juice of 2 lemons. Massage this paste all over the lamb, and let it sit at room temp for 30 minutes if you can.

3. Heat a large ovenproof roasting pan or Dutch oven over medium-high heat, add a splash of olive oil and brown the lamb on all sides 3 to 4 minutes per side to build flavor. Dont skip this if you want that nice crust.

4. Remove the lamb briefly and add the halved or quartered potatoes (2 to 3 lb) and the cut onion wedges to the pan. Toss with a little olive oil, a sprinkle of salt and pepper, and the 2 bay leaves. Nestle the lamb back on top of the veg.

5. Pour 1/2 cup dry white wine or dry vermouth and 1 cup low sodium chicken or lamb stock around the meat, not over the top, so the seasoning paste stays put. Add any garlic bits left from browning.

6. Cover the pan tightly with a lid or foil and roast in the preheated oven about 2 to 2 1/2 hours, then uncover and continue roasting 30 to 60 minutes more until potatoes are tender and the lamb reaches your desired doneness: about 125 to 130 F for rare, 135 to 140 F for medium-rare, 145 F for medium. Cooking time will depend on weight and oven.

7. About 20 minutes before the end, baste the lamb and potatoes with pan juices occasionally so they stay glossy and flavorful. If you want richer potatoes, dot them with 2 tbsp softened unsalted butter once you uncover.

8. When done, transfer the lamb to a cutting board and tent loosely with foil. Let it rest 15 to 20 minutes so the juices redistribute. Meanwhile skim and reduce the pan juices on the stove quickly for a simple sauce if you like.

9. Slice the lamb against the grain and arrange on a platter with the roasted potatoes and onions. Spoon some of the reduced pan juices over everything and scatter any extra chopped rosemary or thyme.

10. Serve with lemon wedges for extra brightness. Leftovers keep great and the fat makes killer roasted potato leftovers the next day.

Equipment Needed

1. Large ovenproof roasting pan or Dutch oven (big enough for a 4.5 to 6 lb leg of lamb)
2. Sharp chef knife and a paring knife for trimming and cutting potatoes and onions
3. Cutting board (one for meat and one for veg if you want to avoid cross contamination)
4. Mixing bowl and a spoon or small whisk for the garlic, herb and lemon paste
5. Tongs and a spatula to brown and move the lamb and vegetables
6. Instant read meat thermometer to check internal temperature accurately
7. Aluminum foil and/or a tight-fitting lid for covering while roasting
8. Oven mitts or heatproof gloves and a long-handled spoon for basting
9. Small saucepan or skillet to skim and reduce the pan juices for sauce

FAQ

Q: How long should I roast a 5 pound leg of lamb?

A: For slow roasted tenderness, plan on about 20 to 25 minutes per pound at 300°F (150°C) until the internal temp reads 125 to 130°F for medium rare. If you like it more done wait until 135 to 140°F. Always rest the meat 20 minutes before carving so juices settle.

Q: Can I prep this the night before?

A: Yes, you can. Rub the lamb with the olive oil, garlic, herbs, lemon zest and salt, then cover and refrigerate overnight. Bring it to room temp for 1 hour before roasting so it cooks evenly.

Q: My potatoes soak up all the juices and stick. How do I keep them golden and tender?

A: Toss the potatoes in a little extra olive oil and a pinch of salt before adding to the pan. Arrange them cut side down around the lamb so they get direct heat. If they still stick, loosen with a spatula part way through and baste with pan juices.

Q: What do I use instead of white wine?

A: Use dry vermouth, extra stock, or even a splash of apple cider for a different note. The main job is to deglaze the pan and add flavor, so any dry, acidic liquid works.

Q: How do I know when the lamb is done without a thermometer?

A: A thermometer is best, but you can check by feel if you know the method: poke the thickest part with your finger. Very soft is rare, a bit springy is medium rare, and firm is well done. Not ideal but it works in a pinch.

Q: Any quick tips for extra flavor?

A: Sear the lamb in a hot pan for a few minutes per side before roasting to build a crust. Add lemon juice and a splash of stock to the pan halfway through roasting and baste. If you want richer potatoes stir in the butter after roasting while they rest.

Slow Roasted Greek Lamb Recipe Substitutions and Variations

Bone in leg of lamb: swap for a bone in shoulder or a boneless leg if you want it cheaper or easier to carve, but slow roast a bit longer for shoulder since it has more connective tissue.
Kosher salt: fine sea salt or table salt works, just use about 3/4 the amount if it’s table salt because it’s denser and saltier.
Dry white wine or vermouth: use dry sherry, apple cider, or extra stock instead, any will add acidity and depth though wine gives a brighter note.
Yellow/Yukon potatoes: baby potatoes, fingerlings, or a mix of root veg like carrots and parsnips if you dont want potatoes, they soak up the juices well.

Pro Tips

1) Salt early and again later. Salt the lamb well before cooking so the seasoning penetrates, then taste the pan juices near the end and add a tiny pinch more if it needs brightening. If you only salt at the end it won’t have depth.

2) Use a thermometer and pull it early. Take the lamb out about 5 to 10 degrees below your target temp because it will carryover cook while it rests. Resting is not optional, let it sit at least 15 minutes or the juices will run all over your board.

3) Brown everything in the same pan. Don’t skip the sear, but also brown the potatoes a little too before roasting—they’ll pick up all that fond and the sauce will be way better. Scrape those browned bits when you deglaze with the wine.

4) Finish the sauce right. After resting, skim off excess fat, then reduce the pan juices over medium heat until slightly syrupy and taste for brightness. A squeeze of lemon or a splash of vinegar at the end can wake it up if it tastes flat.

Slow Roasted Greek Lamb Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I made a Slow Roasted Leg Of Lamb with garlic, rosemary and lemon that falls apart into the sort of outrageously juicy roast people will actually fight over, so keep scrolling.

Servings

servings

Calories

738

kcal

Equipment: 1. Large ovenproof roasting pan or Dutch oven (big enough for a 4.5 to 6 lb leg of lamb)
2. Sharp chef knife and a paring knife for trimming and cutting potatoes and onions
3. Cutting board (one for meat and one for veg if you want to avoid cross contamination)
4. Mixing bowl and a spoon or small whisk for the garlic, herb and lemon paste
5. Tongs and a spatula to brown and move the lamb and vegetables
6. Instant read meat thermometer to check internal temperature accurately
7. Aluminum foil and/or a tight-fitting lid for covering while roasting
8. Oven mitts or heatproof gloves and a long-handled spoon for basting
9. Small saucepan or skillet to skim and reduce the pan juices for sauce

Ingredients

Bone in leg of lamb, 4.5 to 6 pounds (about 2 to 2.7 kg)
Kosher salt, 2 to 2 1/2 teaspoons per pound of meat
Freshly ground black pepper, 1 to 2 teaspoons
Extra virgin olive oil, 1/4 cup
Garlic cloves, 8 to 10 cloves, finely sliced or lightly crushed
Fresh rosemary, 3 to 4 sprigs, leaves chopped (about 2 tablespoons)
Fresh thyme, 4 to 6 sprigs, leaves stripped (optional but recommended)
Fresh lemons, 2 (zest of 1, juice of 2)
Dried oregano, 1 tablespoon
Dry white wine or dry white vermouth, 1/2 cup
Low sodium chicken or lamb stock, 1 cup
Yellow or Yukon Gold potatoes, 2 to 3 pounds, halved or quartered so pieces are roughly uniform
Large onion, 1, cut into wedges
Unsalted butter, 2 tablespoons, softened (optional for richer potatoes)
Bay leaves, 2

Directions

Preheat oven to 325 F. Pat the leg of lamb dry and rub all over with 2 to 2 1/2 tsp kosher salt per pound and 1 to 2 tsp freshly ground black pepper, making sure to get into any crevices.
In a small bowl mix 1/4 cup extra virgin olive oil, 8 to 10 sliced garlic cloves, chopped rosemary (about 2 tbsp), stripped thyme leaves, zest of 1 lemon, 1 tbsp dried oregano and the juice of 2 lemons. Massage this paste all over the lamb, and let it sit at room temp for 30 minutes if you can.
Heat a large ovenproof roasting pan or Dutch oven over medium-high heat, add a splash of olive oil and brown the lamb on all sides 3 to 4 minutes per side to build flavor. Dont skip this if you want that nice crust.
Remove the lamb briefly and add the halved or quartered potatoes (2 to 3 lb) and the cut onion wedges to the pan. Toss with a little olive oil, a sprinkle of salt and pepper, and the 2 bay leaves. Nestle the lamb back on top of the veg.
Pour 1/2 cup dry white wine or dry vermouth and 1 cup low sodium chicken or lamb stock around the meat, not over the top, so the seasoning paste stays put. Add any garlic bits left from browning.
Cover the pan tightly with a lid or foil and roast in the preheated oven about 2 to 2 1/2 hours, then uncover and continue roasting 30 to 60 minutes more until potatoes are tender and the lamb reaches your desired doneness: about 125 to 130 F for rare, 135 to 140 F for medium-rare, 145 F for medium. Cooking time will depend on weight and oven.
About 20 minutes before the end, baste the lamb and potatoes with pan juices occasionally so they stay glossy and flavorful. If you want richer potatoes, dot them with 2 tbsp softened unsalted butter once you uncover.
When done, transfer the lamb to a cutting board and tent loosely with foil. Let it rest 15 to 20 minutes so the juices redistribute. Meanwhile skim and reduce the pan juices on the stove quickly for a simple sauce if you like.
Slice the lamb against the grain and arrange on a platter with the roasted potatoes and onions. Spoon some of the reduced pan juices over everything and scatter any extra chopped rosemary or thyme.
Serve with lemon wedges for extra brightness. Leftovers keep great and the fat makes killer roasted potato leftovers the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.