Slow Roasted Leg of Lamb

A roasted leg of lamb is a fantastic holiday centerpiece and is much easier to make than you might think. It's flavorful, moist, and served with gravy from its juices and roasted veggies. It can be made ahead so you have more time with family and friends.

Ingredient Notes

Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.

• Bone-in leg of lamb: make sure it fits in your baking pan or dish.
• Broth or stock: beef, chicken or vegetable.
• Oil: we use olive oil, but vegetable oil works just as well.
• Meat seasoning: use a store-bought mix, or make your own with smoked paprika, chili powder, garlic and onion powder.
• Fresh herbs: rosemary and thyme. Oregano is another good one.

Steps to make a slow-cooked lamb leg

The rub is a mix of oil, spices, fresh herbs, and vegetables that flavor the stock and juices.

This is where you can customize it to your and your family's palate. Or adjust to what you have in your spice cabinet. You might find a new favorite mix.

1. Rub oil on all sides of the lamb with a salt, pepper, and spice mix. You can also process it to make a smooth paste, but there's no difference.

2. For a crisper skin, remove the foil covering the dish and broil the lamb for the last 5-10 minutes.

3. Make the roux: mix butter with flour and stir constantly until it lightly browns. This is the base that will thicken the gravy.

4. The liquids (lamb pan drippings and broth) are added gradually until a smooth sauce is achieved. It can then be spiced to your liking. It's essential to whisk constantly to avoid a lumpy gravy.

Slow Roasted Leg of Lamb

Author: Paula Montenegro

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A roasted leg of lamb is a fantastic holiday centerpiece and is much easier to make than you might think. It's flavorful, moist, and served with gravy from its juices and roasted veggies. It can be made ahead so you have more time with family and friends. 

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Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Course Main dishes

Cook ModePrevent screen from going dark

Ingredients

 

US Customary - Metric

 

0.5x1x2x

For the lamb:

• ▢ 1 leg of lamb, about 4 pounds or 1.8 kg
• ▢ 2 teaspoons salt
• ▢ 4 tablespoons olive oil
• ▢ 1 teaspoon black pepper, freshly ground
• ▢ 1 teaspoon meat seasoning, or a mix of smoked paprika, chili powder, garlic and onion powder
• ▢ 1 fresh garlic head, halved whole
• ▢ 1 cup broth
• ▢ 3 or 4 sprigs of fresh rosemary
• ▢ 3 or 4 sprigs of fresh thyme
• ▢ 1 carrot, in large pieces
• ▢ 1 onion, in quarters
• ▢ 1 lemon, in quarters, optional

For the gravy:

• ▢ 2 tablespoons butter
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 cup broth and lamb juices

Instructions

 

For the leg of lamb:

• Preheat the oven to 350°F (180°C). 
• Brush or rub 1 leg of lamb on all sides with 4 tablespoons olive oil and a mixture of 2 teaspoons salt, 1 teaspoon black pepper and 1 teaspoon meat seasoning. Place in a baking dish or roasting pan.
• Place 1 carrot and 1 onion, in pieces, together with 3 or 4 sprigs of fresh rosemary, 3 or 4 sprigs of fresh thyme, 1 fresh garlic head, halved or scatter the loose garlic cloves, and 1 lemon, quartered if using, around it. Slowly pour 1 cup broth into the pan.
• Cover it with aluminum foil and place in the oven. Roast for 1 hour, lower the temp to 325°F (165°C) and roast for 3 more hours. 
• After this time, increase the oven temperature to 400°F (220°C).
• Remove the foil (don't throw it away) and roast the leg of lamb for another 15 minutes. Remove the pan from the oven, cover again with foil and leave for half an hour on a wire rack. 
• Remove the leg of lamb and veggies from the roasting pan and reserve. 

To make the gravy:

• Drain the broth with the pan juices from the pan onto a jar with a pouring tip or bowl. 
• Melt 2 tablespoons butter in a saucepan and add 3 tablespoons all-purpose flour as you stir with a whisk. Mix for 1 minute while the mixture turns golden and cooks. 
• Slowly add 1 cup broth and lamb juices to the butter and flour mixture in the saucepan over low heat while stirring constantly with a whisk. Stir for a minute or two more until all lumps are dissolved and the mixture has no pronounced flour flavor.
• To serve:

  Remove the lamb from the bone (it will be very soft and fork-tender) by pulling it apart with two forks or kitchen tongs. Transfer it to the serving platter with the garlic halves and veggies if you want to, and serve with the gravy.

Notes

Roasting time: All ovens are different, even if they look similar. The cooking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust. 

Herbs: If using dried thyme and rosemary, use 2 teaspoons each. 

Boneless leg of lamb: I like in-bone lamb because it has more flavor, in my opinion, but it takes longer to roast. So boneless is an excellent alternative that roasts faster and is easier to carve.

Refrigerate: Store the container or bag in the refrigerator. Roasted lamb pieces can be safely refrigerated for 3-4 days.

Freezing: If you want to store them for an extended period, place them in an airtight container or freezer bag, ensuring they are well sealed. For best results, use a vacuum-sealing system to remove excess air. Label the container or bag with the date.

Cuisine International

Keyword slow roasted leg of lamb

Did you try this recipe?Let me know in the comments below!