Slow Roasted Leg Lamb (Printable Version)
A tender leg of lamb slow-cooked with rosemary, garlic, and olive oil for rich, savory taste.
# What You'll Need:
→ Lamb
01 - 1 bone-in leg of lamb, trimmed (4.5–5.5 lb)
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
→ Aromatics & Herbs
04 - 5 cloves garlic, peeled and sliced
05 - 2 tablespoons fresh rosemary leaves, chopped (plus extra sprigs for garnish)
06 - 1 tablespoon fresh thyme leaves (optional)
→ For Roasting
07 - 3 tablespoons olive oil
08 - 2 medium onions, sliced
09 - 2 large carrots, peeled and cut into chunks
10 - 2 celery stalks, cut into chunks
11 - 1 cup dry white wine or low-sodium chicken broth
# Step-by-Step:
01 - Preheat the oven to 300°F.
02 - Pat the leg of lamb dry with paper towels. Use a sharp knife to make deep slits all over the lamb, inserting sliced garlic and chopped rosemary into each slit.
03 - Rub the entire surface of the lamb with olive oil, kosher salt, black pepper, remaining rosemary, and thyme leaves.
04 - Place the sliced onions, carrot chunks, and celery pieces in the bottom of a large roasting pan, then place the lamb on top of the vegetables.
05 - Pour the white wine or chicken broth around the lamb in the pan, avoiding pouring directly over the meat.
06 - Cover the roasting pan tightly with aluminum foil and roast the lamb for 3 hours at 300°F.
07 - Remove the foil, increase the oven temperature to 400°F, and roast the lamb uncovered for an additional 30 minutes to develop a browned crust.
08 - Transfer the lamb to a cutting board, cover loosely with foil, and allow it to rest for 20 minutes before carving.
09 - Strain the pan juices, skim off any excess fat, and serve the sauce alongside the carved lamb.
# Expert Advice:
01 -
- This recipe unlocks melt-in-your-mouth tenderness that feels like a hug on a plate
- The blend of fresh herbs and garlic brings a flavor depth you won't forget
02 -
- Don’t skip resting time after roasting; it makes carving easier and the meat juicier
- Using a foil cover traps steam and keeps the lamb tender throughout the long roast
03 -
- Marinating overnight lets flavors seep deep and tenderize the meat naturally
- Searing the lamb before slow roasting adds a luxurious crust and locks in juices