Slow Roasted Leg Lamb Garlic (Print View)

Aromatic leg of lamb roasted slowly with garlic, lemon zest, rosemary, and thyme for rich flavors.

# What You'll Need:

→ Lamb

01 - 1 bone-in leg of lamb, 4.5 to 5.5 lb
02 - 2 tbsp olive oil

→ Aromatics & Flavorings

03 - 8 garlic cloves, peeled and halved
04 - 2 lemons, zest and juice separated
05 - 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
06 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
07 - 2 tsp kosher salt
08 - 1 tsp freshly ground black pepper

→ Vegetables (optional, for serving)

09 - 4 medium carrots, cut into chunks
10 - 2 onions, quartered
11 - 1 lb baby potatoes, halved

→ Liquid

12 - 1 cup dry white wine or low-sodium chicken broth

# How to Make:

01 - Set the oven temperature to 300°F.
02 - Pat the leg of lamb dry and use a sharp knife to make deep slits all over.
03 - Push garlic halves and some chopped rosemary into the slits of the lamb.
04 - Combine olive oil, lemon zest, lemon juice, remaining rosemary, thyme, salt, and pepper in a bowl and rub evenly over the lamb.
05 - Place carrots, onions, and baby potatoes in a large roasting pan, then position the lamb on top.
06 - Pour dry white wine or broth into the base of the pan around the vegetables.
07 - Cover the pan tightly with aluminum foil and roast for 2 hours 30 minutes.
08 - Remove foil, increase oven temperature to 400°F, and roast uncovered for 30 minutes until the lamb is browned and vegetables are tender.
09 - Loosely cover the lamb with foil and let rest for 15 minutes before carving. Serve with roasted vegetables and pan juices.

# Expert Suggestions:

01 -
  • The lamb becomes so tender it practically dissolves on your tongue without a single bite of effort.
  • Your kitchen smells like a Mediterranean dream for hours, and everyone who walks in asks what you're cooking.
  • The roasted vegetables soak up all those pan juices, making them taste better than the lamb itself.
02 -
  • Resting the lamb is non-negotiable; skip it and you'll lose all the moisture you worked so hard to keep.
  • If your oven runs hot, the cooking time might drop by 20 minutes—use a meat thermometer set for 60°C (140°F) for medium-rare, the only way lamb should be eaten.
03 -
  • A meat thermometer takes the guesswork out—aim for 60°C in the thickest part for medium-rare that still feels special.
  • If the vegetables are done before the lamb, pull them out and keep them warm on a separate plate so they don't overcook and fall apart.

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