Slow Roasted Leg of Lamb with Garlic and Rosemary

Slow Roasted Leg of Lamb with Garlic and Rosemary is the epitome of classic comfort and elegance — a dish that turns any dinner into a special occasion. The aroma of lamb infused with fragrant rosemary, earthy garlic, and olive oil wafting through the kitchen feels like pure celebration. This dish has deep Mediterranean roots, especially in Greek and Italian cuisine, where lamb is traditionally roasted low and slow to achieve a tender, melt-in-your-mouth texture.

Perfect for Easter, Christmas, or Sunday family gatherings, this recipe creates a centerpiece that’s both visually stunning and deeply flavorful. Every bite combines juicy, succulent meat with crisp, golden edges and an herbaceous aroma that instantly elevates the meal.

Why I Love This Recipe

I love this recipe because it embodies the beauty of slow cooking — the kind of dish that rewards patience with unbeatable flavor and tenderness. The combination of garlic and rosemary creates a rustic yet sophisticated flavor profile that’s hard to beat. The lamb becomes incredibly tender, infused with the richness of olive oil, fresh herbs, and a hint of lemon.

This recipe also has a nostalgic quality. It’s the kind of meal that brings people together around the table, making it as much about love and connection as it is about the food. Plus, despite its luxurious presentation, it’s surprisingly simple to make — the oven does most of the work!

Why It’s a Must-Try Dish

This slow-roasted leg of lamb is a must-try because it’s a showstopper — perfect for impressing guests without requiring complicated techniques. It’s hearty yet refined, and the flavors are timelessly comforting.

The garlic cloves roasted within the lamb caramelize beautifully, blending with the rosemary to create a natural sauce that’s rich and aromatic. The slow roasting method ensures even cooking, resulting in lamb that’s tender on the inside and beautifully browned on the outside. Once you try it, you’ll never look at store-bought roasts the same way again.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 3 hours 30 minutes – 4 hours
• Resting Time: 15 minutes
• Total Time: Approximately 4 hours 15 minutes

Servings and Nutrition

• Servings: 6–8
• Calories: ~480 kcal per serving
• Course: Main Course
• Cuisine: Mediterranean / European

Ingredients

For the Lamb:

• 1 whole leg of lamb, about 4–5 lbs (2–2.5 kg), bone-in
• 6 cloves garlic, sliced thin
• 3 tablespoons fresh rosemary, chopped (plus extra for garnish)
• 2 tablespoons fresh thyme leaves
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard (optional for depth of flavor)
• 1 tablespoon lemon juice or zest (optional)
• Salt and freshly ground black pepper, to taste

For Roasting:

• 1 ½ cups beef or chicken stock
• 1 cup dry red wine (optional, for extra flavor)
• 2 onions, quartered
• 3 carrots, cut into chunks
• 2 celery stalks, chopped

Cooking Directions

1. Preheat Oven:
   Preheat your oven to 325°F (165°C).
2. Prepare the Lamb:
   Pat the leg of lamb dry with paper towels. Using a sharp knife, make small slits all over the lamb and insert the garlic slices into each slit.
3. Season and Marinate:
   In a small bowl, combine olive oil, rosemary, thyme, mustard, lemon juice, salt, and pepper. Rub this mixture generously all over the lamb, ensuring it’s evenly coated.
4. Prepare the Roasting Pan:
   Place onions, carrots, and celery at the bottom of a large roasting pan. Pour in stock and wine.
5. Roast the Lamb:
   Place the lamb on top of the vegetables. Cover loosely with foil and roast for 3½ to 4 hours, basting occasionally with pan juices.
6. Uncover for Crispiness:
   In the last 30 minutes, remove the foil to let the exterior become golden brown and crispy.
7. Check Doneness:
   Use a meat thermometer — the internal temperature should reach 145°F (63°C) for medium doneness.
8. Rest and Serve:
   Remove the lamb from the oven and rest for 15–20 minutes before slicing. This allows the juices to redistribute, keeping the meat tender.

Step-by-Step Preparation Method

1. Preheat oven to 325°F (165°C).
2. Make garlic slits and stuff them into the lamb.
3. Mix olive oil, herbs, and seasoning; rub all over the lamb.
4. Prepare roasting pan with vegetables and stock.
5. Roast covered for 3½–4 hours.
6. Uncover for the last 30 minutes to crisp the skin.
7. Check temperature, remove, and let rest.
8. Slice and serve with pan juices or gravy.

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How to Serve

Serve this slow-roasted leg of lamb on a large platter surrounded by roasted vegetables and fresh rosemary sprigs for a stunning presentation.

Perfect side dishes include:

• Garlic mashed potatoes or creamy polenta
• Roasted Brussels sprouts or asparagus
• A simple Greek salad or minty yogurt sauce
• Fresh dinner rolls or crusty bread to soak up the juices

Pour the pan juices (or gravy made from them) over the slices just before serving.

Recipe Tips

• Marinate overnight: For deeper flavor, rub the lamb with herbs and refrigerate overnight.
• Bring to room temperature: Before roasting, let the lamb sit out for 30 minutes to ensure even cooking.
• Use a meat thermometer: It’s the best way to guarantee perfect doneness.
• Let it rest: Resting after roasting is key to juicy, tender meat.
• Deglaze the pan: Use wine or stock to scrape up flavorful bits and make a delicious gravy.

Variations

1. Greek-Style Leg of Lamb: Add oregano, lemon juice, and a drizzle of honey for a Mediterranean twist.
2. Moroccan Lamb: Rub with cumin, coriander, cinnamon, and paprika for a spiced, exotic version.
3. Mint-Crusted Lamb: Add a fresh mint and parsley crust before roasting.
4. Garlic Butter Lamb: Replace olive oil with garlic-infused butter for a richer flavor.
5. Boneless Lamb Roast: Use a boneless leg for quicker cooking (reduce time by 30–45 minutes).

Freezing and Storage Time

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months. Slice before freezing for easy reheating.
• Reheating: Warm gently in a 300°F (150°C) oven, covered with foil to retain moisture.

Special Equipment Needed

• Large roasting pan with rack
• Meat thermometer
• Sharp carving knife
• Aluminum foil
• Basting brush (optional)

Conclusion

Slow Roasted Leg of Lamb with Garlic and Rosemary is more than just a meal — it’s a celebration of tradition, patience, and love. Each slice delivers tender, flavorful meat infused with aromatic herbs and roasted garlic. Whether served at a holiday feast or a family dinner, it’s a dish that impresses every time.

It’s rustic, elegant, and unforgettable — the kind of recipe that turns an ordinary day into a special memory.

Slow Roasted Leg of Lamb with Garlic and Rosemary

Slow Roasted Leg of Lamb with Garlic and Rosemary is the epitome of classic comfort and elegance — a dish that turns any dinner into a special occasion.

Author: Stella Parker Cuisine: European Course: Dinner

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Prep Time 15 mins Cook Time 4 hrs Total Time 4 hrs 15 mins Difficulty: Beginner Servings: 8

Ingredients

Servings

For the Lamb:

• 1 whole 1 leg of lamb, about 4–5 lbs (2–2.5 kg)
• 6 cloves garlic, sliced thin
• 3 tablespoons fresh rosemary, chopped (plus extra for garnish)
• 2 tablespoons fresh thyme leaves
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard (optional for depth of flavor)
• 1 tablespoon lemon juice or zest (optional)
• Salt and freshly ground black pepper, to taste

For Roasting:

• 1 ½ cups beef or chicken stock
• 1 cup dry red wine (optional, for extra flavor)
• 2 onions, quartered
• 3 carrots, cut into chunks
• 2 celery stalks, chopped

Instructions

1. Preheat Oven : Preheat your oven to 325°F (165°C).
2. Prepare the Lamb: Pat the leg of lamb dry with paper towels. Using a sharp knife, make small slits all over the lamb and insert the garlic slices into each slit.
3. Season and Marinate: In a small bowl, combine olive oil, rosemary, thyme, mustard, lemon juice, salt, and pepper. Rub this mixture generously all over the lamb, ensuring it’s evenly coated.
4. Prepare the Roasting Pan: Place onions, carrots, and celery at the bottom of a large roasting pan. Pour in stock and wine.
5. Roast the Lamb: Place the lamb on top of the vegetables. Cover loosely with foil and roast for 3½ to 4 hours, basting occasionally with pan juices.
6. Uncover for Crispiness: In the last 30 minutes, remove the foil to let the exterior become golden brown and crispy.
7. Check Doneness: Use a meat thermometer — the internal temperature should reach 145°F (63°C) for medium doneness.
8. Rest and Serve: Remove the lamb from the oven and rest for 15–20 minutes before slicing. This allows the juices to redistribute, keeping the meat tender.

Keywords: Slow Roasted Leg of Lamb with Garlic and Rosemary