Slow Roasted Leg Lamb (Printable)
Tender, aromatic leg of lamb slow-cooked with garlic, rosemary, and thyme for an irresistible main dish.
# What You Need:
→ Lamb
01 - 1 leg of lamb, bone-in, trimmed (4–5 lb)
→ Marinade
02 - 6 cloves garlic, peeled and halved
03 - 2 tbsp fresh rosemary leaves, finely chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tsp kosher salt
06 - 1 tsp freshly ground black pepper
07 - 1/4 cup olive oil
08 - Zest of 1 lemon
→ Vegetables for roasting
09 - 1 large onion, cut into wedges
10 - 3 large carrots, cut into chunks
11 - 3 celery stalks, cut into chunks
→ For roasting
12 - 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 paring knife, make small incisions all over the lamb.
03 - Insert garlic halves into the incisions.
04 - In a small bowl, mix chopped rosemary, thyme, salt, pepper, olive oil, and lemon zest. Rub this mixture all over the lamb, ensuring an even coating.
05 - Scatter the onion, carrots, and celery in a large roasting pan. Place the lamb on top of the vegetables.
06 - Pour the wine or broth into the bottom of the pan.
07 - Cover the pan tightly with foil or a lid, and roast in the oven for 2.5 hours.
08 - Remove the cover, increase oven temperature to 400°F, and roast for an additional 1 hour, basting occasionally, until the lamb is browned and very tender.
09 - Transfer the lamb to a carving board, cover loosely with foil, and rest for 20 minutes before carving.
10 - Strain the pan juices and serve alongside the lamb.
# Expert Tips:
01 -
- The slow cooking method transforms a tough cut into something you can cut with a spoon, while that final high-heat blast creates the most gorgeous caramelized exterior
- This lamb feeds a crowd with almost hands-off cooking time, leaving you free for guests and sides while it works its magic in the oven
02 -
- Letting the lamb rest is not optional - cutting too soon will spill all those precious juices onto your board instead of keeping them in the meat where they belong
- The initial low-and-slow phase is what creates that falling-apart tenderness, while the final high heat creates the crust - don't try to combine them into one temperature
03 -
- Let the lamb sit at room temperature for about an hour before roasting - this helps it cook more evenly
- Save your pan juices by freezing them in ice cube trays for future gravies or to add depth to stews