Description

This Slow Roasted Lamb recipe features a tender, flavorful bone-in leg of lamb roasted low and slow alongside Yukon gold potatoes and shallots. Infused with a herbaceous marinade of garlic, rosemary, oregano, mustard, honey, and citrus, the lamb becomes melt-in-your-mouth tender after hours of slow cooking. A final high-heat blast crisps the exterior to a beautiful golden brown. Served with pan juices and perfectly roasted potatoes, this elegant dish is perfect for a comforting family meal or special occasion.

Ingredients

For the Potatoes

8-10 medium Yukon gold potatoes, peeled and cut into thick wedges
4 shallots, peeled and halved (quartered if large)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the Lamb

2.5 kg (5½ lb) bone-in leg of lamb
1 tablespoon salt
1 teaspoon black pepper
1 shallot, peeled and roughly chopped
4 garlic cloves, smashed and peeled
1 rosemary sprig, leaves picked
1 small bunch fresh oregano, leaves picked
1 tablespoon dried oregano
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon red wine vinegar
⅓ cup extra-virgin olive oil

For the Pan

2 cups chicken stock
Juice of 1 large lemon, plus extra lemon wedges to serve
¼ cup white wine

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Instructions

Prepare the Lamb: Remove the lamb from the refrigerator 30–60 minutes before cooking to reach room temperature, ensuring even cooking.
Preheat Oven: Set your oven to 350°F (175°C) to get ready for slow roasting.
Score Lamb (Optional): Using a sharp paring knife, score the lamb all over to help the marinade penetrate better.
Make the Marinade: In a mini food chopper or blender, combine salt, pepper, shallot, garlic, fresh rosemary and oregano leaves, dried oregano, olive oil, Dijon mustard, honey, lemon juice, red wine vinegar and lemon zest into a smooth paste, adding a little water if needed to blend.
Prepare Potatoes and Shallots: Toss the peeled potato wedges and shallots in olive oil, salt, and pepper, then place them in a large roasting pan.
Marinate Lamb: Place the lamb directly on top of the potatoes in the roasting pan. Drizzle the marinade over the lamb and massage it all over to coat evenly.
Add Liquids to Pan: Pour chicken stock, lemon juice, and white wine around the lamb and vegetables—do not pour over the lamb to preserve the marinade.
Cover and Roast Low and Slow: Cover the pan with a lid or parchment paper followed by two layers of foil. Roast for 4½ to 5 hours, until the lamb is fork-tender and pulls apart easily. If not tender yet, continue cooking in 30-minute intervals until done.
Increase Oven Temperature and Brown Lamb: Carefully remove the lamb from the oven (there will be juices). Remove the covering and increase oven temperature to 475°F (245°C). Baste the lamb with pan juices and return it uncovered to the oven for 20 minutes to develop a deep golden crust.
Rest the Lamb: Remove lamb from oven, loosely cover with foil, and let it rest for 10 minutes to allow juices to redistribute.
Serve: Carve the lamb and serve it with the roasted potatoes and pan juices, adding lemon wedges on the side.

Notes

For more color on the potatoes, carefully remove the lamb after browning and set on a platter covered loosely with foil. Return the pan to the oven and roast potatoes for an additional 15–20 minutes until edges are golden and caramelized.
The marinade can be prepared either by blending in a mini food chopper or blender for a smooth paste or by mincing the garlic, herbs, and shallot finely and whisking all ingredients together.
Allowing the lamb to come to room temperature before cooking helps ensure more even cooking and better tenderness.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: Main Course
Method: Roasting
Cuisine: Mediterranean