Slow Roasted Leg Lamb (Printable)
Tender lamb slow roasted with lemon, oregano, garlic, and root vegetables for a Mediterranean flair.
# What You'll Need:
→ Meat
01 - 1 bone-in leg of lamb (about 4.5 lbs), trimmed
→ Marinade
02 - 4 cloves garlic, minced
03 - Zest and juice of 2 lemons
04 - 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried oregano)
05 - 3 tablespoons olive oil
06 - 1 tablespoon sea salt
07 - 1 teaspoon freshly ground black pepper
→ Vegetables
08 - 2.2 lbs baby potatoes, halved
09 - 2 large onions, cut into thick wedges
10 - 2 carrots, cut into large chunks
→ Liquids
11 - 1 cup low-sodium chicken or vegetable broth
12 - 1/2 cup dry white wine (optional)
# Directions:
01 - Preheat oven to 300°F. Pat the lamb dry thoroughly and place it in a large roasting pan.
02 - In a small mixing bowl, combine minced garlic, lemon zest and juice, chopped oregano, olive oil, sea salt, and black pepper. Mix well to form a cohesive marinade.
03 - Rub the marinade generously all over the lamb, using your fingers to work it into any natural crevices or make shallow incisions to allow deeper flavor penetration.
04 - Place halved potatoes, onion wedges, and carrot chunks around the lamb in the roasting pan, distributing them evenly.
05 - Pour the broth and white wine (if using) into the pan around the vegetables and meat, being careful not to wash off the marinade.
06 - Cover the roasting pan tightly with aluminum foil and roast in the preheated oven for 2.5 hours.
07 - Remove the foil and increase oven temperature to 400°F. Roast uncovered for an additional 30 minutes, or until the lamb develops a golden-brown crust and reaches desired tenderness.
08 - Allow the lamb to rest, loosely covered with foil, for 15 minutes before carving. This allows the juices to redistribute throughout the meat. Serve with roasted vegetables and pan juices.
# Expert Advice:
01 -
- The low and slow cooking method creates impossibly tender meat that falls apart at the touch of a fork
- Lemon and oregano brighten the rich lamb in ways that feel like sunshine on a plate
02 -
- The internal temperature will continue rising during the resting period, so pull the lamb when it reaches 55-60°C (130-140°F) for medium-rare to medium
- That foil seal during the first stage of cooking is absolutely essential for creating the tender, fall-apart texture
03 -
- Take the lamb out of the refrigerator 30 minutes before cooking to ensure even roasting
- If the vegetables are getting too dark during the final roast, tent them loosely with foil while the lamb finishes