Slow Roasted Leg Lamb

The first time I slow roasted lamb like this, my apartment smelled so incredible that three different neighbors knocked on my door asking what I was making. Something about low and slow cooking with lemon and oregano transforms this humble cut into something that feels like a celebration.

I made this for Easter dinner last year and watched my usually skeptical father in law go back for thirds. Theres something deeply satisfying about serving a dish that looks impressive but requires surprisingly little active work in the kitchen.

Ingredients

• 1 bone in leg of lamb about 2 kg 4.5 lbs trimmed: The bone adds incredible flavor and helps keep the meat moist during the long cooking time
• 4 cloves garlic minced: Fresh garlic melts into the meat creating pockets of aromatic intensity
• Zest and juice of 2 lemons: The acid cuts through the rich lamb while the zest infuses the entire roast with bright citrus notes
• 2 tbsp fresh oregano leaves chopped: Fresh oregano has a mellower sweeter flavor than dried though dried works in a pinch
• 3 tbsp olive oil: Helps the marinade cling to the meat and promotes beautiful browning
• 1 tbsp sea salt: Dont skimp here salt is what will truly penetrate and season the meat throughout
• 1 tsp freshly ground black pepper: Freshly cracked has a more complex aroma that pairs beautifully with lamb
• 1 kg baby potatoes halved: These become creamy inside and develop a crispy exterior as they roast in the lamb juices
• 2 large onions cut into thick wedges: Onions caramelize slowly and their sweetness balances the savory meat
• 2 carrots cut into large chunks: Carrots add natural sweetness and color to the final presentation
• 250 ml low sodium chicken or vegetable broth: Creates steam to keep everything moist and forms the base of your pan sauce
• 125 ml dry white wine optional: Adds depth and acidity to the cooking liquid but broth alone works perfectly

Instructions

Preheat your oven and prepare the lamb:

Set your oven to 150°C 300°F this low temperature is the secret to meltingly tender meat. Pat the lamb completely dry with paper towels which helps the marinade adhere better.

Make the aromatic marinade:

In a small bowl mix the garlic lemon zest and juice oregano olive oil salt and pepper until combined. The mixture should be thick and paste like.

Season the meat thoroughly:

Rub the marinade all over the lamb using your fingers to work it into any natural crevices. Take your time here the more thoroughly you coat the meat the more flavorful every bite will be.

Arrange your vegetables:

Scatter the potatoes onions and carrots around the lamb in your roasting pan. Tuck them under the meat where possible so they cook in the dripping juices.

Add the cooking liquid:

Pour the broth and wine if using into the bottom of the pan avoiding direct pouring over the lamb. This liquid creates steam and will become deeply flavorful as the meat cooks.

Start the slow roast:

Cover the pan tightly with foil crimping the edges to seal in all the moisture. Roast for 2.5 hours checking occasionally that the liquid hasnt completely evaporated.

Create the golden finish:

Remove the foil and increase the oven temperature to 200°C 400°F. Roast uncovered for 30 more minutes until the lamb has developed a gorgeous brown crust and the vegetables are caramelized.

Rest before serving:

Let the lamb rest loosely covered with foil for 15 minutes before carving. This crucial step lets the juices redistribute throughout the meat ensuring every slice stays moist.

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This recipe has become my go to for birthdays and holidays because it transforms a regular Sunday into something memorable. The leftovers if there are any make incredible sandwiches the next day.

Choosing The Right Cut

Ive learned that bone in legs of lamb stay significantly juicier than boneless ones during long cooking times. Ask your butcher to trim away most of the fat cap but leave a thin layer because it bastes the meat as it renders down.

Making It Your Own

Rosemary or thyme work beautifully instead of oregano if you prefer a different flavor profile. Sometimes I add whole garlic cloves tucked into small slits in the meat for bursts of roasted sweetness throughout.

Serving Suggestions

A crisp Greek salad with feta and cucumbers cuts through the richness perfectly. Warm crusty bread is essential for mopping up those incredible pan juices that have been infused with lemon garlic and lamb flavor.

• Make a simple tzatziki sauce for extra brightness
• Open a bottle of Greek red wine like Xinomavro
• Save any leftover lamb for Greek style pita sandwiches later in the week

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Theres something profoundly satisfying about serving a dish that looks like it required hours of hands on effort while knowing it was mostly the oven doing the work.

Recipe Questions

→ How can I ensure the lamb stays tender during roasting?

Marinate the lamb well and roast it slowly at a low temperature to break down the connective tissues, resulting in a tender texture.

→ Can I substitute oregano with other herbs?

Yes, rosemary or thyme are excellent alternatives that complement lamb's rich flavor.

→ Is it necessary to cover the lamb with foil during roasting?

Covering helps retain moisture during the initial roasting phase, preventing the meat and vegetables from drying out.

→ What sides pair well with this lamb dish?

Greek salad and crusty bread complement the lamb’s Mediterranean flavors perfectly.

→ Can I use red wine instead of white wine in the cooking liquid?

Yes, red wine can be used but it may intensify the flavor and change the color of the pan juices.