Slow Roast Leg of Lamb

Slow Roast Leg of Lamb is my favorite centerpiece to make for Easter and special holiday dinners because it looks stunning, tastes incredible, and fills the whole house with the most wonderful aroma as it roasts. A garlic, rosemary, thyme, and lemon rub pressed deep into every slit in the lamb builds layers of rich, herby flavor from the inside out, and the result is a beautifully golden crust over meat that is incredibly juicy, tender, and deeply savory all the way through. I also make it for Christmas and special Sunday dinners when I want something that truly commands the table. Leftovers keep tightly wrapped in the fridge for up to 3 days.

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Prep Time: 10

Cook Time: 2

Total Time: 2 10

Course: Dinner, Main Course

Cuisine: Mediterranean

Keyword: Slow Roast Leg of Lamb

Servings:

Calories: 379kcal

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

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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

Here are the tips I always come back to whenever I make this roast.

Dry the lamb first: Pat the surface completely dry with paper towels before applying the rub. Moisture on the surface prevents proper browning and makes the rub slide off rather than stick.

Press the rub deep: Don't just coat the outside. Press the herb mixture firmly into every slit so the garlic and rosemary flavor the meat from the inside out.

Use a meat thermometer: Roasting time varies based on the size and shape of your leg, so rely on temperature, not time alone. Pull at 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Tent, don't wrap: When resting the lamb, cover it loosely with foil rather than sealing it tightly. A loose tent lets steam escape so the crust doesn't go soft while the juices redistribute.

Rest for the full 15 to 20 minutes: Cutting too early lets all the juices run out onto the board. Give it the full resting time, and every slice will stay moist.

Store properly: Once cooled, wrap slices tightly or store them in an airtight container or a zip-top bag. Refrigerate for up to 3 days or freeze for up to 3 months, then thaw overnight in the fridge, and reheat on the stove over low heat or in a low oven with a splash of liquid.

Nutrition

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