Slow Roast Leg of Lamb
Add Preferred Source
Whenever I need a meal that impresses without stress, Slow Roast Leg of Lamb is always my choice. The meat is fall-apart tender and juicy, the garlic and rosemary crust is deeply fragrant and golden, and every slice is rich, flavorful, and falling apart on the plate. This is the kind of meal people remember for a long time.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make this every Easter, and for Christmas and special occasion dinners when I want a showstopping roast that tastes even better than it looks without spending all my time in the kitchen. It’s completely hands-off, making it perfect for entertaining when you want to enjoy your guests instead of hovering over the stove. Store leftovers covered in the fridge for up to 3 days and reheat gently in the oven with foil.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Roast Leg of Lamb with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s exactly how I make this slow-roast lamb recipe with flavorful and fork-tender meat falling right off the bone, whether you have it done medium-rare or medium.
Prepare the Lamb
Preheat your oven to 375°F (190°C). Oven temperature matters a lot here, so I use an oven thermometer to make sure it’s accurate.
While the oven comes up to temperature, pat the bone-in leg of lamb dry with paper towels. Drying the surface is important because it helps the herb rub stick better and gives the lamb leg that beautiful, deep brown color once it hits the oven.
Using a sharp chef’s knife, cut small slits all over the surface of the lamb so the seasoning can penetrate deeper than just the outside.
Make the Herb Rub
In a small bowl, mix together the minced fresh garlic cloves, finely chopped fresh rosemary, chopped fresh thyme, extra-virgin olive oil, fresh lemon juice, salt, and black pepper. Give it a good stir until it comes together into a thick, fragrant paste.
Season the Lamb
Rub the herb mixture all over the lamb, pressing it firmly into every slit you made so the garlic and herbs get right into the meat. Don’t rush this part. The more you work the rub in, the more flavorful every single slice will be.
Roast the Lamb
Place lamb on a wire rack set inside a roasting pan, and slide it into the hot oven. A rimmed roasting sheet pan with a nonstick wire rack is the right tool here because it lifts the lamb so heat circulates all around it evenly.
Roast uncovered for 1 hour and 30 minutes to 2 hours, depending on how you like your lamb cooked. For medium-rare, pull it when a meat thermometer reads 135°F (57°C). For medium, wait until the internal temperature reaches 145°F (63°C).
A digital meat thermometer is a must-have here, so make sure you have one on hand because guessing can lead to disaster.
Rest and Slice
Remove lamb from the oven and loosely tent it with heavy-duty aluminum foil. Let the lamb rest for 15 to 20 minutes before slicing into it. Resting is what keeps the juices inside the meat rather than running out onto the cutting board.
Once rested, remove the foil, slice with a carving knife, then serve warm. Garnish with fresh rosemary sprigs and enjoy!
Ingredients
- 1 leg of lamb about 2–3 pounds
- 4 garlic cloves minced
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme chopped
- 3 tablespoons extra virgin olive oil
- Juice of ½ lemon
- Salt and freshly ground black pepper to taste
- Fresh rosemary sprigs for garnish
Video
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the lamb dry with paper towels. Using a sharp knife, make small slits all over the surface to help the seasoning soak in.1 leg of lamb
- In a small bowl, mix together the garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper.4 garlic cloves, 2 tablespoons fresh rosemary, 1 tablespoon fresh thyme, 3 tablespoons extra virgin olive oil, Juice of ½ lemon, Salt and freshly ground black pepper
- Rub this mixture all over the lamb, making sure to press it into the slits for maximum flavor.
- Place the lamb on a rack set inside a roasting pan. Roast for 1½ to 2 hours, depending on your preferred doneness.
- For guidance: 135°F (57°C) for medium-rare; 145°F (63°C) for medium
- Remove the lamb from the oven and loosely cover it with foil. Let it rest for 15–20 minutes before slicing — this helps keep the meat tender and juicy.
- Slice and serve warm, garnished with fresh rosemary sprigs.Fresh rosemary sprigs
Notes
Nutrition
How to Store Leftovers
Let the lamb cool down before storing it. Wrap slices tightly or transfer to an airtight container and refrigerate for up to 3 days.
When reheating, warm slices gently on the stove over low heat with a splash of water or beef broth to keep the juicy meat from drying out, or re-roast, covered loosely with foil, in the oven at a low temperature.
For longer storage, this great recipe freezes for up to 3 months. Freeze sliced lamb in a freezer bag or container, and when you’re ready to serve it again, thaw overnight in the fridge and reheat low and slow so the meat stays fall-apart tender rather than tough.
What to Serve With Slow Roast Leg of Lamb
Mashed or roasted potatoes are the classic partner for this dish, and for good reason. The savory, herby juices from the meat are made to be soaked up by something starchy.
Roasted root vegetables like carrots and parsnips or a simple green bean side round out the plate without competing with the bold flavors. A good crusty bread on the side for catching any extra pan juices is always a welcome addition too.
For a lighter spread, a crisp Greek salad, warm flatbread, or a cucumber and yogurt sauce like tzatziki are absolutely delicious pairings that balance the richness beautifully.
More Easy Recipes for You to Try at Home
If you love lamb roast, here are a few more hearty, delicious recipes perfect for holidays, special occasions, and cozy nights at home.
