Slow Roasted Tender Lamb (Printable version)

Succulent lamb cooked low and slow with herbs and citrus for a tender, flavorful main dish.

# What you need:

→ Lamb

01 - 1 bone-in leg of lamb, trimmed (4.5–5.5 lb)
02 - 2 tbsp olive oil
03 - 1½ tsp kosher salt
04 - 1 tsp freshly ground black pepper

→ Marinade & Aromatics

05 - 4 garlic cloves, minced
06 - 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
07 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
08 - Zest of 1 lemon
09 - 2 tbsp lemon juice
10 - 1 cup dry white wine or chicken broth
11 - 2 onions, peeled and quartered
12 - 2 carrots, cut into chunks
13 - 2 celery stalks, cut into chunks

# How To:

01 - Set the oven to 325°F (160°C) and allow it to reach temperature.
02 - Pat the leg of lamb dry and lightly score the fat surface with a sharp knife.
03 - In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, kosher salt, and black pepper. Rub the mixture evenly all over the lamb.
04 - Place quartered onions, carrot chunks, and celery chunks in the base of a large roasting pan.
05 - Set the seasoned lamb atop the vegetables. Pour the white wine or chicken broth around the lamb in the pan.
06 - Cover the roasting pan tightly with its lid or heavy-duty foil. Roast in the oven for 4 hours to develop deep flavor and tender texture.
07 - Remove the cover and increase oven temperature to 400°F (200°C). Continue roasting uncovered for 20 to 30 minutes until a golden crust forms.
08 - Transfer the roast to a cutting board and cover loosely with foil. Let it rest for 20 minutes to redistribute juices.
09 - Strain the roasting pan juices, skim off excess fat, and serve alongside sliced lamb.

# Expert Advice:

01 -
  • The lamb becomes so tender it falls apart with just a fork, no knife needed.
  • Your house will smell like a Mediterranean hillside for hours.
  • It looks impressive but requires almost no active cooking time.
  • Leftovers make the best sandwiches youve ever had.
02 -
  • Do not skip the resting step. Cutting too soon means all those beautiful juices end up on the board instead of in the meat.
  • If your oven runs hot, check the lamb at 3.5 hours. You want it tender, not dry.
  • Scoring the fat is crucial. It helps the marinade penetrate and prevents the fat from becoming rubbery.
03 -
  • Let the lamb come to room temperature for 30 minutes before roasting. It cooks more evenly that way.
  • If you want extra crispy edges, brush the lamb with a little honey mixed with mustard before the final high-heat roast.
  • Always rest your meat. It is the difference between good and unforgettable.

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