Description
This slow roast leg of lamb recipe delivers tender, flavorful meat infused with garlic, onion, and rosemary. Cooked low and slow in the oven, the lamb becomes succulent and juicy, perfect for a special family meal or festive occasion.
Ingredients
Main Ingredients
- 1 whole garlic head (unpeeled, cut in half horizontally)
- 1 onion (peeled and quartered)
- 2 rosemary sprigs
- 4.5 lb leg of lamb (bone-in or shoulder)
- Salt and pepper, to taste
- 1.5 tbsp olive oil
- 3 cups beef broth
- 2 cups water
Instructions
- Preheat and prepare aromatics: Preheat your oven to 335°F. Place the garlic halves, quartered onion, and rosemary sprigs in a large roasting pan to create a fragrant base for the lamb.
- Season and oil the lamb: Place the lamb leg on top of the aromatics. Generously season it all over with salt and pepper, rubbing the seasoning into the meat. Drizzle 1.5 tablespoons of olive oil over the lamb to enhance flavor and help with browning.
- Add liquids: Pour 3 cups of beef broth and 2 cups of water into the roasting pan around the lamb, ensuring it will stay moist during cooking.
- Cover and start slow roasting: Cover the pan tightly with foil to trap steam and moisture while allowing some liquid to evaporate, which helps tenderize the meat gently during roasting.
- Long slow roast: Roast the lamb in the oven for about 4 to 4.5 hours, depending on the size of the leg. This slow cooking method breaks down collagen, making the meat tender.
- Turn and continue roasting uncovered: Carefully remove the pan from the oven and take off the foil. Turn the lamb over to brown the other side. Return the pan to the oven uncovered and roast for an additional 45 minutes to develop a beautiful crust on the lamb.
- Rest and serve: Remove the lamb from the oven. Use a spoon to drizzle the flavorful pan juices over the meat before serving to enhance moisture and taste.
Notes
- Bone-in leg of lamb offers more flavor but boneless can also be used.
- Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium.
- Let the lamb rest for 15 minutes before carving to redistribute juices.
- The pan juices can be thickened into a gravy if desired.
- Adjust cooking time based on the size of your lamb leg if different from 4.5 lbs.
- Use foil rather than a lid to allow steam to escape slowly for better texture.
- Prep Time: 15 minutes
- Cook Time: 5 hours 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
