Slow Roasted Leg Lamb (Printable)
Mediterranean slow-roasted leg of lamb infused with lemon, oregano, and garlic alongside roasted vegetables.
# What You 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. Pat the lamb thoroughly dry with paper towels and place in a large roasting pan.
02 - In a small bowl, combine minced garlic, lemon zest and juice, chopped oregano, olive oil, sea salt, and black pepper. Mix well to form a paste.
03 - Rub the marinade generously over all surfaces of the lamb, pressing it into any natural crevices and making small incisions to allow the mixture to penetrate deeper into the meat.
04 - Place halved potatoes, onion wedges, and carrot chunks around the lamb in the roasting pan, distributing them evenly.
05 - Pour the broth and white wine (if using) into the bottom of the pan around the vegetables and meat, being careful not to wash off the seasoning.
06 - Cover the roasting pan tightly with aluminum foil and roast in the preheated oven for 2.5 hours to slowly break down the connective tissue.
07 - Remove the foil and increase oven temperature to 400°F. Continue roasting uncovered for an additional 30 minutes until the lamb develops a golden-brown crust and reaches desired doneness.
08 - Remove from oven and let the lamb rest, loosely tented with foil, for 15 minutes to allow juices to redistribute. Carve against the grain and serve with roasted vegetables and pan juices.
# Expert Tips:
01 -
- The low and slow cooking method transforms a tough cut into meltingly tender meat that practically falls off the bone
- The lemon and oregano combination creates that bright Mediterranean flavor that makes everything taste like a Greek taverna dinner
02 -
- The internal temperature will continue rising during resting, so pull the lamb around 55-60°C (130-140°F) for medium-rare to medium
- Covering the pan tightly during the first stage is what creates that fall-apart tender texture
03 -
- Take the lamb out of the fridge 1 hour before cooking to ensure even roasting
- For extra crispy skin, pat the meat incredibly dry before applying the marinade