Go Back

Slow Roasted Leg of Lamb

This dish features a whole leg of lamb slow-roasted to tender perfection. The process involves seasoning the meat with garlic and herbs, then cooking it at a low temperature until the exterior is crusty and golden while the interior remains juicy and flavorful. The result is a visually appealing, fall-apart tender roast ideal for special occasions or cozy weekends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 1 bone-in leg of lamb about 4-5 pounds
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon olive oil plus extra for drizzling
  • 1 teaspoon salt kosher or sea salt
  • 0.5 teaspoon black pepper freshly ground

Equipment

  • Roasting pan
  • Large mixing bowl

Method
 

  1. Preheat your oven to 275°F (135°C). Place your leg of lamb on a cutting board and pat it dry with paper towels to remove excess moisture.
  2. Mix together minced garlic, chopped rosemary, olive oil, salt, and black pepper in a large bowl to form a fragrant herb paste.
    1 bone-in leg of lamb
  3. Rub the herb mixture all over the lamb, ensuring it’s evenly coated on all sides for maximum flavor.
    1 bone-in leg of lamb
  4. Transfer the lamb to a roasting pan, bone side down, and cover loosely with foil to keep it moist during cooking.
    1 bone-in leg of lamb
  5. Slow roast the lamb in the oven, allowing it to cook gently for about 3 hours or until the internal temperature reaches 135°F (57°C) for medium-rare, or longer for desired doneness. Baste occasionally with juices from the pan.
  6. Remove the foil during the last 30 minutes of roasting to let the exterior develop a crispy, golden crust.
  7. Once cooked, transfer the lamb to a cutting board and let it rest for 15-20 minutes; this helps the juices evenly redistribute inside the meat.
  8. Carve the lamb into thick slices, revealing tender, juicy meat with a crusty exterior.
  9. Serve the sliced lamb alongside your favorite sides, enjoying the rich aroma and melt-in-your-mouth texture.