Slow Roasted Leg Lamb Garlic

The afternoon sun was slanting through my kitchen window when I finally decided to tackle a leg of lamb for Easter dinner. I had been intimidated by the large cut for years, but something about the slow roasting method felt manageable even for a nervous cook.

My sister stood in the doorway watching me push garlic cloves into little slits all over the meat, laughing at how therapeutic I found the whole process. When we finally sat down to eat three and a half hours later, she reached across the table and squeezed my hand between bites.

Ingredients

• Leg of Lamb: A 4 to 5 pound bone in leg serves six beautifully and the bone adds incredible depth of flavor to the pan juices
• Garlic: Six cloves might seem generous but they mellow into something sweet and aromatic during the long cooking time
• Fresh Rosemary and Thyme: These woody herbs stand up beautifully to slow roasting and pair classically with lamb
• Kosher Salt: The coarse texture helps it adhere to the meat and seasons it evenly throughout the long roast
• Olive Oil: Creates a protective layer that keeps the meat moist while helping the herb paste cling to every surface
• Lemon Zest: Adds a bright fresh note that cuts through the richness of the meat
• Vegetables for Roasting: Onion wedges carrot chunks and celery form a natural roasting rack and create incredible pan juices
• White Wine or Broth: The liquid creates steam in the covered pan ensuring the lamb stays incredibly moist

Instructions

Prepare the Oven and Lamb:

Preheat your oven to 300 degrees Fahrenheit then pat the leg of lamb completely dry with paper towels. Using a sharp paring knife make small slits all over the meat about an inch deep.

Add the Garlic:

Tuck a garlic half into each incision distributing them evenly across the entire leg of lamb.

Make the Herb Rub:

In a small bowl combine the chopped rosemary thyme salt pepper olive oil and lemon zest. Mix until you have a fragrant paste.

Season the Lamb:

Rub the herb mixture all over the lamb pressing it into the meat and coating every surface.

Prepare the Roasting Pan:

Scatter the onion carrots and celery across the bottom of a large roasting pan. Place the seasoned lamb directly on top of the vegetables.

Add the Liquid:

Pour the white wine or chicken broth into the bottom of the pan around the meat not directly over it.

Start the Slow Roast:

Cover the pan tightly with aluminum foil or a lid. Roast for 2 1/2 hours the covered environment keeps the meat incredibly moist.

Brown the Lamb:

Remove the foil and increase the oven temperature to 400 degrees Fahrenheit. Roast for another hour basting every 20 minutes until deeply browned and tender.

Rest Before Carving:

Transfer the lamb to a carving board and cover loosely with foil. Let it rest for 20 minutes which allows the juices to redistribute throughout the meat.

Make the Pan Sauce:

Strain the pan juices through a fine mesh sieve and serve alongside the carved lamb.

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Now whenever I make this lamb for Sunday dinners I think about how something that seemed so intimidating has become the dish my family requests most. The leftovers make incredible sandwiches the next day if you somehow have any left.

Getting That Perfect Crust

The high heat finish at 400 degrees Fahrenheit is what creates that gorgeous caramelized exterior. I have found that basting during this final hour helps develop an even deeper golden brown color while keeping the meat moist.

Choosing Your Pan

A heavy roasting pan with high sides is ideal for this recipe as it holds all the vegetables and liquid while allowing room for the large cut of meat. If you do not have a lid heavy duty foil works perfectly to create the steamy environment needed for the slow cooking phase.

Serving Suggestions

This lamb pairs beautifully with roasted potatoes tossed with the same rosemary and garlic from the recipe. A bright green salad with lemon vinaigrette cuts through the richness perfectly.

• Red wine like a Cabernet Sauvignon or Syrah complements the lamb perfectly
• Extra sprigs of fresh herbs make a beautiful garnish when serving
• Save any leftovers for sandwiches thin slices with a little mayonnaise and horseradish

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There is something deeply satisfying about serving a dish that looks impressive but actually lets you spend most of the cooking time with the people you love. That is the real magic of a slow roasted leg of lamb.

Recipe Questions & Answers

→ How do I prepare the leg lamb for roasting?

Pat the leg lamb dry and make small incisions across its surface to insert garlic halves, allowing flavors to penetrate deeply.

→ What herbs complement slow-roasted lamb best?

Fresh rosemary and thyme provide a fragrant, earthy flavor that pairs perfectly with lamb's richness.

→ Can I substitute white wine in the roasting process?

Yes, low-sodium chicken broth is a great alternative to add moisture without alcohol.

→ How long should the lamb rest after roasting?

Rest the roasted leg covered loosely with foil for about 20 minutes to allow juices to redistribute.

→ What vegetables are recommended for roasting with lamb?

Onions, carrots, and celery create a flavorful bed that enhances the lamb’s aroma and adds depth to pan juices.