This is how the Greeks make roast lamb – cooked until tender, half braised in a garlic lemon flavoured liquid that transforms into a luscious sauce – no mucking around with gravy!  This Greek Slow Roasted Leg of Lamb takes hours and hours to roast, but it is EASY, virtually foolproof and very hands off. A perfect centrepiece for Easter, Sunday Roast or any other occasion for feasting!!
Fork-tender, authentic Greek Slow Roast Leg of Lamb
All around the world this weekend, there will be gatherings of family and friends to celebrate Easter. I was quite interested to learn that ham is very popular in America. Here in Australia, it’s all about roast lamb and seafood.
I love a good roast lamb! I’ve shared quite a few of them – from a classic Roast Lamb Leg, to a Slow Roast Leg of Lamb (fall apart tender!), Slow Cooked Lamb Shoulder and even a Slow Cooker Roast Lamb.
But this one I’m sharing today is not just another lamb roast. It’s a Greek one. Rubbed with a simple spice mix, slow cooked until tender, half braised so it sucks up all the yummy lemony garlicky herby flavours.
No carving knife required. See?
Aussies love their lamb. In my family, Sunday Night Roast Dinners are an occasion that triggers fiery correspondence between us kids as we debate the menu. You can read one such dialogue in this Slow Roasted Rosemary Garlic Lamb Shoulder, along with my self proclaimed family title as Roast Queen.
The thing with roasting a leg of lamb is that unless (and even if) you have a meat thermometer, it is actually quite hard to cook the roast perfectly so it is blushing pink on the inside, moist and juicy. It can take just 20Â minutes for a leg of lamb to go from perfect to dry.
It can even overcook while resting. Truly. Been there, done that – cutting into the lamb straight out of the oven to take a peek, grinning smugly when I spied pink, set it aside to rest for 30 minutes, then when I carved it, there was not a hint of pink left.
I was temporarily dethroned as Roast Queen when that happened. I’d like to say I stepped down like a good sport, but no, I was overthrown.? I’m taking back the title for this Greek lamb though!!
Flavour, flavour, flavour, juicy, juicy, juicy, easy, easy, easy. That’s what this Greek Slow Roasted Leg of Lamb is all about. As long as you allow for sufficient cooking time, it is really hard to go wrong with this.
In true Greek form, this lamb is packed with extra flavour by stuffing bits of garlic into incisions made all over the lamb, then it’s rubbed with paprika and garlic powder. Add a simple braising liquid to keep it beautifully moist and to infuse it with even more flavour, then cook it long and slow.
Oh! The other advantage of this Greek Slow Roasted Leg of Lamb? NO MUCKING AROUND TO MAKE GRAVY! The braising liquid reduces down to an intensely flavoured sauce that needs to be generously poured all over the lamb. This is how it is supposed to be. And I’m not complaining!!!
This lamb does take hours to roast. Hours upon hours. 7 hours for a 3.5kg/7lb leg of lamb, to be precise. But it’s hands off, low maintenance time.
And at the end of it, look at what you get!! Now THIS is a step up from the usual Sunday night roast! – Nagi x
PS Greek Slow Roasted Leg of Lamb is pictured here with my. They really are….well, crunchy!! 😉
Try these on the side
- Truly Crunchy Roast Potatoes – outrageously crunchy!
- Greek Lemon Roast Potatoes – loaded with Greek flavours
- Lemon Potato Salad – skip the mayo, go for fresh lemon flavours
- Greek Salad – big, fresh and juicy
- Greek Lemon Orzo Salad (Risoni)
More Roast Lamb Recipes
I love a good roast lamb – so I’ve shared a few over the years!
- Classic Roast Lamb Leg with Gravy – the classic, perfectly blushing pink inside
- Slow Cooker Roast Lamb – fall apart goodness in the convenience of your slow cooker
- Slow Roasted Lamb Shoulder – the juiciest, most succulent roast lamb you will ever have!
- Slow Cooked Lamb Shawarma – flavour bomb! Your favourite Lamb Shawarma, slow roasted and piled over couscous or stuffed in pita bread
- See all Roast Lamb recipes
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Greek Slow Roasted Leg of Lamb
Ingredients
- 12 cloves of garlic, peeled
- 7 lb / 3.5 kg leg of lamb (Note 1)
- Salt and pepper
- 3 tsp paprika powder
- 3 tsp garlic powder (or sub with onion powder)
- 2 tbsp olive oil
- 2 large onions, quartered (white, brown, yellow, red)
- 10 sprigs of thyme
- 3 sprigs rosemary
- 3 tsp dried oregano
- 3 dried bayleaves (or 5 fresh)
- 1/2 cup / 125 ml lemon juice (2 - 3 lemons), plus more to taste
- 1 1/2 cups / 375 ml white wine (or sub with chicken broth/stock, low salt)
- 2 cups / 500 ml chicken broth (liquid chicken stock)
Instructions
- Preheat oven to 220C/430F (fan forced/convection) or 240C/465F (standard ovens). (Note 2)
- Use a small knife to make around 25 incisions all over the lamb, with most on the top.
- Cut around 6 cloves into slivers and stuff them into the incisions.
- Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
- Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
- Remove from the oven. Turn the oven down to 160C/320F (fan forced) / 180C/350F (conventional).
- Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
- Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
- Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
- Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
- Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
- Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
- Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
- Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).
Recipe Notes:
4. Adapted from this Slow Roasted Leg of Lamb by Kalofagas.Â
MORE ROAST LAMB
Slow Cooker Roast Lamb Leg with Gravy – The most succulent lamb leg you’ll ever have!
Classic Roast Lamb – Perfectly pink and juicy inside, with a killer gravy!
Slow Cooked Lamb Shoulder – My favourite cut of lamb for roasting! Super tender, incredible flavour, and so forgiving!
LIFE OF DOZER
Oh, look who made an appearance when I pulled this out of the oven. Sorry Dozer, no lamb for you! Too much garlic – bad for you!
Hi Nagi
Does the same recipe apply to lamb shoulder ?
Cheers
Hi Sam, yes you could use a shoulder here too – N x
Hi Nagi, I’m currently cooking this in a slow cooker. First time using a slow cooker. I have a half leg of lamb weighing at 1.2kg. I’ve used the high setting as my son doesn’t like waiting so many hours. Will this be ok? I kind of followed this recipe and your slow cooker recipe, hoping it will work. How long should I cook it for on the high setting of if it won’t be the same, what can I do to change it? Thank you so much. Always love your recipes and kindness.
Hi Hulya, sorry for the late reply – how did it turn out? – N x
This recipe is very confusing, I think there is a lot that is omitted. You have a whole list of ingredients then just say add remaining ingredients what just to the bottom of the pan. The herbs are just to be tossed on the bottom of the pan? What about the wine and broth? You mention adding water but nothing of the other wet ingredients. Also, adding all the cooking time, is this really supposed to cook for 6.5 hours? I don’t tend to be easily confused with recipes so this is an exception. Please advise.
Hi GHarris, sorry you’re confused with this one! When adding the remaining ingredients, all the rest of the ingredients in the list need to be added to the pan including all herbs and liquids. The recipe notes show the cook times and will hopefully be a little clearer for you – N x
Hi Nagi, can you clarify the braising liquids please? The ingredients list has 4 cups total (lemon, wine, broth) and the instructions don’t mention the other liquids but says to add water until 1/4 – 1/3 of the lamb is covered. It seems like 4 cups is plenty and the water isn’t needed or maybe depending on the tray you would only top up with water as required. BTW a great recipe – the whole family loved it.
Hi Gary, that depends on the size of the dish, if you’re using a small dish and 4 cups is enough then forgo the water – just keep an eye on it if it runs low then you may need to top it up – N x
Hi Nagi,I am thinking of making this for an international theme party. To keep things simple do you think it would be ok to just serve on a bed of rocket on a platter. This looks so good, thank you for sharing it.
Yes definitely Soni! Enjoy!
I’ve made this recipe and it was amazing. Just wondering if I can do the slow roasting in a slow cooker, after the initial browning in the oven. Thanks.
Hi Nagi. I have made this a number of times for dinner parties and is an absolute winner! However, I want to make it for some kosher friends this weekend and I can’t get leg, only shoulder – will it still work the same, or do I need to adjust the recipe at all?
@Richard I tried this with a 2.2kg lamb shoulder tonight and it was fantastic. It was fall-apart tender after 4.5 hrs and I skipped the final browning step.
I have not rated this recipe because I have not yet made it, but I am going to as soon as my tribe assembles. What I wanted to mention is a difference of opinion about oven temperature. I have roasted a lot of legs of lamb–always at 275 degrees, never higher. Leg of lamb is the one cut of meat we like well done but not dead. The 275 always gets us what we like. No water or broth as it roasts. Can be as simple as salt and pepper and in the oven. Slivers of garlic, of course, are always good, or a painting of mustard and rosemary, but nothing elaborate. Lamb doesn’t need much help.
Hi Robert, I hope you try my way and love it!
I will let you know. I have a leg in my freezer that I need to use. Just need my family to visit. I have tried four of your recipes in the last couple of weeks and all were winners, so I am optimistic that I will like this one, too.
Absolutely delicious! Softest and yummiest lamb I have ever cooked!! Thanks
That’s awesome to hear Adrianne!
Hi, my lamb leg is without the bone do I change the cooking time? Many thanks
Would this recipe work in a slow cooker? If so, what variations would you recommend? Thank you!
I am thinking same too about slow cooker as our oven (in a rental at the moment due to renos) and the oven is crap.
This looks sooooo delicious and would like to make for an upcoming dinner party. Unfortunately my oven is broken, could I make this using a slow cooker and cook for the same lengths of time on a low setting? Thank you in advance! Your recipes are life savers!