Slow Roasted Leg Lamb (Printable)

Juicy slow-cooked leg of lamb seasoned with lemon, oregano, garlic, and served with roasted vegetables.

# What You’ll Need:

→ Meat

01 - 1 bone-in leg of lamb (approximately 4.5 lbs), trimmed

→ Marinade

02 - 4 cloves garlic, minced
03 - Zest and juice of 2 lemons
04 - 2 tablespoons fresh oregano leaves, chopped
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

# How To Make It:

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 mixing bowl, combine minced garlic, lemon zest and juice, chopped oregano, olive oil, sea salt, and black pepper. Stir until well incorporated.
03 - Rub the marinade generously over the entire surface of the lamb, working it into any natural crevices and making shallow incisions to allow flavor penetration.
04 - Place halved potatoes, onion wedges, and carrot chunks evenly around the lamb in the roasting pan.
05 - Pour the broth and white wine into the bottom of the pan around the vegetables and meat.
06 - Cover the roasting pan tightly with aluminum foil. Roast in the preheated oven for 2.5 hours.
07 - Remove the foil and increase oven temperature to 400°F. Continue roasting uncovered for 30 minutes until the lamb develops a golden-brown crust and reaches desired tenderness.
08 - Transfer the lamb to a cutting board and let rest, loosely covered with foil, for 15 minutes before carving. Serve slices with the roasted vegetables and pan juices.

# Expert Tips:

01 -
  • The meat becomes so tender it literally falls apart at the touch of a fork
  • Your kitchen will smell like a Greek grandmother has been cooking all day
  • Mostly hands off cooking leaving you free to enjoy your company
02 -
  • Skip the foil during the final 30 minutes or youll miss out on that crispy flavorful exterior everyone fights over
  • Use a meat thermometer if you want precision 135°F 57°F internal temperature gives you medium rare perfection
  • The resting period is not optional cutting too soon will let all those precious juices run onto your cutting board instead of staying in the meat
03 -
  • Take the lamb out of the fridge 1 hour before cooking so it roasts evenly
  • If the pan starts looking too dry during the initial roast add a splash more broth or water

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