Slow Roasted Leg Lamb Garlic (Printable)

Tender slow-roasted leg lamb infused with garlic, rosemary, and thyme delivers rich Mediterranean flavors.

# What You'll Need:

→ Lamb

01 - 1 (4-5 lb) leg of lamb, bone-in, trimmed

→ Marinade

02 - 6 cloves garlic, peeled and halved
03 - 2 tablespoons fresh rosemary leaves, finely chopped
04 - 2 tablespoons fresh thyme leaves
05 - 2 teaspoons kosher salt
06 - 1 teaspoon freshly ground black pepper
07 - 1/4 cup olive oil
08 - Zest of 1 lemon

→ Vegetables for Roasting

09 - 1 large onion, cut into wedges
10 - 3 large carrots, cut into chunks
11 - 3 celery stalks, cut into chunks

→ For Roasting

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

# Directions:

01 - Preheat the oven to 300°F.
02 - Pat the leg of lamb dry with paper towels. Using a sharp paring knife, make small incisions all over the lamb.
03 - Insert garlic halves into the incisions.
04 - In a small bowl, mix chopped rosemary, thyme, salt, pepper, olive oil, and lemon zest. Rub this mixture all over the lamb, ensuring an even coating.
05 - Scatter the onion, carrots, and celery in a large roasting pan. Place the lamb on top of the vegetables.
06 - Pour the wine or broth into the bottom of the pan.
07 - Cover the pan tightly with foil or a lid, and roast in the oven for 2.5 hours.
08 - Remove the cover, increase oven temperature to 400°F, and roast for an additional 1 hour, basting occasionally, until the lamb is browned and very tender.
09 - Transfer the lamb to a carving board, cover loosely with foil, and rest for 20 minutes before carving.
10 - Strain the pan juices and serve alongside the lamb.

# Expert Advice:

01 -
  • The low and slow cooking technique creates impossibly tender meat that falls apart at the touch of a fork
  • Your entire house will fill with the most incredible garlic and rosemary aroma that makes guests arrive hungry
  • This impressive main course actually requires very little hands on time leaving you free to enjoy your company
02 -
  • Aim for an internal temperature of 135 degrees Fahrenheit for medium rare and remember the temperature will rise during resting
  • The foil covering during the first part of cooking is essential for that fork tender texture
  • Plan ahead since this dish needs nearly four hours from start to finish but most of that time is hands off
03 -
  • Bring the lamb to room temperature for about 30 minutes before roasting for more even cooking
  • Ask your butcher to trim the fat layer to about 1/4 inch for the best results
  • The vegetables from the roasting pan become incredibly flavorful and make an excellent side dish

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