Slow Roasted Tender Lamb (Printable version)

Tender lamb roasted with herbs, garlic, and citrus for a flavorful, juicy main dish perfect for any occasion.

# Ingredient List:

→ Lamb

01 - 1 bone-in leg of lamb, trimmed (4.5–5.5 lb)
02 - 2 tbsp olive oil
03 - 1½ tsp kosher salt
04 - 1 tsp freshly ground black pepper

→ Marinade & Aromatics

05 - 4 garlic cloves, minced
06 - 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
07 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
08 - Zest of 1 lemon
09 - 2 tbsp lemon juice
10 - 1 cup dry white wine or chicken broth
11 - 2 onions, peeled and quartered
12 - 2 carrots, cut into chunks
13 - 2 celery stalks, cut into chunks

# How to Make It:

01 - Set the oven temperature to 325°F.
02 - Pat the leg of lamb dry and score the fat lightly with a sharp knife.
03 - Combine olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, kosher salt, and pepper in a small bowl, then rub evenly over the lamb.
04 - Place onions, carrots, and celery in the base of a large roasting pan and set the lamb on top.
05 - Pour white wine or chicken broth around the lamb in the pan.
06 - Cover the pan tightly with foil or a lid and roast in the oven for 4 hours.
07 - Remove covering, increase oven temperature to 400°F, and roast uncovered for 20 to 30 minutes until a golden crust forms.
08 - Transfer the lamb to a cutting board, loosely cover with foil, and let rest for 20 minutes before slicing.
09 - Strain the pan juices, skim off excess fat, and serve alongside the sliced lamb.

# Expert Suggestions:

01 -
  • The long, slow roast makes the lamb so tender you barely need a knife.
  • Your whole house will smell incredible for hours, like you've been cooking all day with love.
  • It looks and tastes impressive, but the oven does most of the work for you.
  • The pan juices turn into a natural, flavorful sauce with no extra effort.
02 -
  • Do not skip the resting step. If you carve too soon, all the juices will run out onto the board instead of staying in the meat.
  • Covering the lamb tightly during the slow roast is essential. Any steam that escapes means less moisture in the meat.
  • If your lamb is smaller than 2 kg, start checking for tenderness around the 3 hour mark.
03 -
  • Marinate the lamb overnight in the fridge with the rub for even deeper flavor. Just bring it to room temperature before roasting.
  • If the top starts browning too fast during the final high-heat roast, tent it loosely with foil.
  • Use the leftover bones to make a rich lamb stock. Just simmer them with vegetables and herbs for a few hours.

Go back