Slow Roasted Leg Lamb Garlic (Printable)

Tender slow-roasted leg of lamb with garlic, lemon, and herbs creates a flavorful and aromatic main dish.

# What You Need:

→ Meat

01 - 1 bone-in leg of lamb (5.5–6.5 lb), trimmed

→ Marinade

02 - 6 cloves garlic, sliced
03 - 2 lemons, zested and juiced
04 - 3 tbsp fresh rosemary, chopped
05 - 2 tbsp fresh thyme leaves
06 - 2 tsp kosher salt
07 - 1 tsp 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

# Directions:

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 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 oven does almost all the work while you pretend to be productive elsewhere
  • That final 30 minutes uncovered creates a crust that makes people think you know secrets
02 -
  • If your roasting pan is too large, the liquid will evaporate and burn, choose a pan that fits the lamb with only an inch of clearance
  • The garlic slices can push out during roasting, check after the first hour and reinsert any escapees
03 -
  • Score the fat cap in a crosshatch pattern before applying the paste, it creates more surface area and prettier slices
  • If the top is browning too fast in the final stage, rotate the pan but do not lower the temperature

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