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Slow roasted leg of lamb with garlic and rosemary served on a wooden board, sliced to show tender juicy meat.

Slow Roasted Leg of Lamb

Tender, juicy, slow-roasted leg of lamb seasoned with garlic, rosemary, and olive oil. This easy oven-roasted lamb recipe creates a flavorful crust while keeping the meat incredibly moist and fall-apart tender — perfect for a special dinner or holiday meal.
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Prep Time 10 minutes
Cook Time 3 hours
Rest Time 10 minutes
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method

Ingredients
  

  • 1 leg of lamb - 4-5 lb
  • 4 tbsp olive oil
  • 6 cloves garlic - minced
  • 2 tbsp fresh rosemary - chopped
  • 1 tbsp fresh thyme
  • 1 tsp paprika
  • 1 tsp lemon zest
  • 2 tsp salt - or to taste
  • 1 tsp black pepper - or to taste
  • 1 cup beef or lamb broth
  • 1 lemon - cut into wedges

Method
 

Prepare
  1. Preheat your oven to 325°F (165°C).
  2. Pat the leg of lamb dry with paper towels.
  3. In a small bowl, whisk together the olive oil and minced garlic with rosemary, thyme, salt, pepper, paprika, and lemon zest.
Season the Lamb
  1. Massage the aromatic marinade all over the lamb, ensuring an even coat across the entire surface.
Roast the Lamb
  1. Place the lamb in a roasting pan and pour the broth into the bottom of the pan.
  2. Roast uncovered for about 3 hours, or until the internal temperature reaches 135–145°F (57–63°C), depending on your desired level of doneness.
Rest the Meat
  1. Once removed from the oven, allow the lamb to rest for at least 10 minutes; this step is crucial for moisture retention before carving
Serve
  1. Slice the roast and serve alongside its natural pan juices and a few fresh lemon wedges for a bright finish.