Dinner

Slow Roasted Leg of Lamb with Garlic and Rosemary

Name: Slow Roasted Leg of Lamb with Garlic and Rosemary
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8
Ingredients: 1 whole bone-in leg of lamb; 6 cloves 6–8 garlic, sliced into slivers; 3 sprigs 3–4 fresh rosemary; 3 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 cup red wine; 1 large onion, quartered; 2 carrots, cut into chunks; 2 celery stalks, cut into chunks

August 22, 2025

Servings: 8 Total Time: 3 hrs 20 mins Difficulty: Beginner

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Introduction

Few dishes say “special occasion” quite like a beautifully roasted leg of lamb. This Slow Roasted Leg of Lamb with Garlic and Rosemary is the perfect centerpiece for a festive meal, holiday table, or a Sunday family gathering. The slow roasting technique ensures the lamb is juicy, tender, and full of rich flavor, while the garlic and rosemary add a fragrant and savory touch that pairs perfectly with the meat’s natural richness.

The result is a melt-in-your-mouth roast that requires minimal effort but delivers maximum flavor. Whether you’re hosting Easter dinner, Christmas lunch, or just treating your loved ones to something special, this dish is guaranteed to impress.

Why I Love This Recipe

I absolutely love this recipe because it embodies comfort, tradition, and elegance all in one dish. The combination of garlic and rosemary infused into the lamb during a long, gentle roasting process creates flavors that are both rustic and refined. The aroma while it’s cooking fills the house with warmth, making it perfect for holidays and family gatherings.

Another reason I love it is its versatility—it pairs beautifully with roasted vegetables, mashed potatoes, couscous, or even a fresh green salad. Plus, the leftovers are equally delicious, making it a gift that keeps on giving.

Why This is a Must-Try Dish

This recipe is a must-try because:

It’s beginner-friendly yet delivers restaurant-quality results.
Slow roasting ensures the lamb is moist and tender with almost no risk of drying out.
Garlic and rosemary are classic flavor pairings that elevate the meat naturally.
It’s the kind of dish that transforms a meal into a memorable dining experience.

If you’ve never made lamb at home before, this is the recipe to start with.

Recipe Information

Preparation Time: 20 minutes
Cooking Time: 3 to 4 hours (depending on the size of the lamb and doneness preference)
Total Time: 3 hours 20 minutes – 4 hours 20 minutes
Servings: 6–8 people
Calories: ~450 calories per serving (varies with portion size and side dishes)

Cuisine and Course

Cuisine: Mediterranean / European
Course: Main Course

Ingredients

1 whole bone-in leg of lamb (about 4–5 lbs / 2–2.5 kg)
6–8 cloves garlic, sliced into slivers
3–4 sprigs fresh rosemary (plus extra for garnish)
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp paprika (optional, for added color)
1 cup red wine (or beef broth) for roasting liquid
1 large onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks

Simple Cooking Directions

Preheat oven to 300°F (150°C).
Make small incisions in the lamb and stuff with garlic slivers and rosemary.
Rub the lamb with olive oil, salt, pepper, and paprika.
Place lamb in a roasting pan with onion, carrots, and celery.
Pour red wine or broth into the pan.
Cover with foil and roast slowly for 3–4 hours, until tender.
Remove foil, increase oven temperature to 425°F (220°C), and roast another 15–20 minutes to crisp the skin.
Rest for 15–20 minutes before carving.

Step-by-Step Preparation Method

Prepare the lamb: Pat dry with paper towels. Using a sharp knife, cut small slits all over the meat. Insert garlic slivers and small sprigs of rosemary into the slits.
Season generously: Rub the whole leg with olive oil, salt, pepper, and paprika.
Set up roasting pan: Place onions, carrots, and celery at the bottom of a roasting pan to act as a bed for the lamb.
Add liquid: Pour red wine or broth into the pan to keep the lamb moist.
Slow roast: Cover the pan tightly with foil and place in the oven at 300°F (150°C). Roast for about 3 to 3.5 hours, basting occasionally with pan juices.
Finish roasting uncovered: Remove foil, increase heat to 425°F (220°C), and roast for an additional 15–20 minutes until the outside is golden brown and crispy.
Rest before serving: Transfer the lamb to a platter, cover loosely with foil, and let it rest 15–20 minutes before carving to allow juices to redistribute.

How to Serve

Slice the lamb against the grain into thin slices.
Serve with roasted vegetables, mashed potatoes, or couscous.
Drizzle with the pan juices or a simple red wine reduction sauce.
Garnish with extra rosemary sprigs for presentation.

Additional Recipe Tips

Always rest the lamb before carving for maximum juiciness.
If you prefer medium-rare lamb, shorten cooking time slightly and use a meat thermometer (145°F / 63°C internal temp).
Use bone-in lamb for deeper flavor, but boneless can also work.
Deglaze the roasting pan with wine or stock to make a simple gravy.

Variations

Greek Style: Add lemon juice, oregano, and a touch of cinnamon.
Middle Eastern Style: Rub with cumin, coriander, and a touch of sumac.
Herb-Crusted: Mix breadcrumbs, parsley, and Dijon mustard for a crispy herb crust.
Boneless Version: Use a butterflied leg of lamb and reduce cooking time.

Freezing and Storage

Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
Freezing: Slice lamb and freeze portions wrapped tightly in foil and freezer bags for up to 3 months.
Reheating: Reheat in a low oven (275°F / 135°C) covered with foil until warmed through.

Special Equipment Needed

Roasting pan with rack (optional, but helps airflow)
Aluminum foil
Sharp carving knife
Meat thermometer (highly recommended)

Conclusion

This Slow Roasted Leg of Lamb with Garlic and Rosemary is more than just a recipe—it’s a celebration of flavor, family, and tradition. With minimal effort, you get a dish that looks stunning on the table and tastes even better. Whether you’re cooking for a holiday, a special gathering, or simply indulging in a hearty meal, this lamb will leave a lasting impression.

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