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!!
After more ideas? Browse all my roast lamb recipes!
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 20 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
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Truly Crunchy Roast Potatoes – outrageously crunchy!
-
Greek Lemon Roast Potatoes – loaded with Greek flavours
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Lemon Potato Salad – skip the mayo, go for fresh lemon flavours
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Greek Salad – big, fresh and juicy
More Roast Lamb Recipes
I love a good roast lamb – so I’ve shared a few over the years!
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Classic Roast Lamb Leg with Gravy – the classic, perfectly blushing pink inside
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Slow Cooker Roast Lamb – fall apart goodness in the convenience of your slow cooker
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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
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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 240°C/465°F (220°C fan). (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 180°C/350°F (160°C fan).
- 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:
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!
Tania| My Kitchen Stories says
That is one big fat leg of lamb. looks very beautiful indeed nagi
Nagi says
Hunks of meat are sexy!
Helen @ Scrummy Lane says
Now you know I’m sold on this one as soon as I see the word ‘Greek’. I always trust your recipes, but I can definitely second how wonderful Greek roast lamb is.
I’ve spent many an Easter in Greece and the lamb is just something else.
Great recipe as always and I love the gravy!
Nagi says
Oooh! You’ve had the REAL DEAL in Greece, I’m so jealous! I know they don’t cook it quite as long as this recipe but I suspect the lamb is fattier over there because when I first used an authentic Greek recipe, it called for around 4 hours cook time which was well beyond medium but not enough to make it tender. 🙁 That’s why I changed mine to a slow roasted one!
Dhanya Samuel says
OMG! This looks heavenly.
Nagi says
Thank you so much Dhanya!!! 🙂
Lyn says
This recipe looks fantastic. A leg of lamb for 2…I wish…Can’t wait to make this for company…:)
Nagi says
I made this the other day when it was just me, I’ve been cooking up a STORM with leftover lamb recipes and still got a bag in the freezer!!! 🙂
Martina says
Ok.. you’re food pics are always on point but DOZER FOR THE WIN. I wish he could make an appearance in every picture… he’s adorable.
This lamb looks really yummy… hoping to try it out soon.
Nagi says
I kid you not Martina, sometimes I’ll finish a shoot and I have more photos of Dozer than I do of the food! BA HA HA!!! 🙂 N x
Marisa Franca @ All Our Way says
We love our lamb as we make it every year for Easter. Our lamb never turns out dry — we don’t roast it for as long as you do — it comes out medium or medium rare. The taste is amazing and I can’t wait to eat some — we will have to try your recipe and you can’t have lamb without garlic. It’s an unwritten rule — just understood. Lamb + Garlic = FANTASTIC! Buona Pasqua!
Nagi says
I agree!!! I go a little nuts with garlic when it comes to lamb!! HAPPY EASTER MARISA! N x
Mila furman says
Damn Nagi! No one dethrones you!!!! This is glorious! And I am drooling over those taters!!! You know me and taters 🙂
Nagi says
BA HA HA! My family dethrones me ALL THE TIME of every self proclaimed title!!!
Dorothy Dunton says
Hi Nagi! I LOVE lamb! The photos are making me drool! Lamb is on the expensive side so I usually only buy it when it is on sale and I have the butcher cut a whole leg in half which is plenty for the two of us, plus leftovers. I usually roast it to medium rare and serve it with my homemade mint sauce (not that green goop they sell in stores). I always do lamb for Easter so this post came at the perfect time! I boil fingerling potatoes until they are just done, then smash them and fry them until they are crispy. I always have peas or asparagus with lamb and dessert is my favorite – carrot cake! 🙂
Nagi says
Thanks Dorothy!!! I couldn’t remember if you liked lamb or not! 🙂 Oooh, I bet you make a wicked carrot cake. Care to share? 😉 “Dorothy’s Best Ever Carrot Cake”. I really want to start putting more baked goods on my blog!!! N x
Dorothy Dunton says
Hi Nagi! Of course I will share!! It is my own recipe and does not require a mixer! I wanted a carrot cake that has pecans, carrots, coconut and pineapple so I messed around until I got it right. Cream cheese frosting that is topped with toasted coconut is the finish. I had to laugh when I saw what you named it! 🙂 I named it “D’s Favorite Birthday Cake”. I will get it to you soon my friend! 🙂
Nagi says
OOOH!!! I am looking forward to it, I will share it soon! I’m determined to put more sweet things on my blog! N x
Dorothy Dunton says
Hi Nagi! I just e-mailed you the two recipes. Hope you and Dozer like them! 🙂
Nagi says
Got them Dorothy! Can’t wait to try them!! 🙂 N x
Lobaloba says
I would have to leave the house for the 7 hours it was cooking, or else I think the aroma would be gloriously torturous!
Nagi says
Honestly, Dozer did not leave the kitchen for 7 hours. He just lay there eyeing the oven!!! 🙂
Pat says
Oh, Nagi! This looks just wonderful……this is something I MUST try! I always shoot for getting my roast lamb ‘pink’ inside so this will definitely be a new taste experience. I love the idea of no gravy making. Great post! Pinned it!
Nagi says
We’re on the same page – pink or fall apart, nothing in between!! 😉
Mary @ LOVE the secret ingredient says
It is SO worth the time. I’m sure every bite is absolutely amazing!
Nagi says
Thank you Mary!!! I think it’s pretty hard to go wrong with fall apart meat of any kind!! 🙂
Natasha @ Salt and Lavender says
This looks great! You have a way of capturing fall-off-the-bone tender in photos 🙂 Pinning!
Nagi says
Thank you Natasha!!! I’ve had decent practice, being the carnivore that I am!! 😉