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!
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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!
Dianne says
You Greek leg of lamb recipe was truly delicious. Thank you for your inspiration! Our family really enjoyed it although we rarely eat lamb…
Lorraine says
I will never make a different style lamb aster this. It was amazing. My whole family absolutely loved it.
Nagi says
Wahoo! You’re converted!
Michele C. says
I was only able to get a boneless rolled and tied leg of lamb, should I alter the cooking time?
Jean says
Hi Nagi
I have 2 x 1.7.kg half legs. Should I treat it a a big whole or 2 smalls
PS. I live your recipes. They always are a hit
Nagi says
Hi Jean, treat the cook time as per 1.7kg. I hope you love them! – N x
Jean says
Amazing result Lamb was fantastic as was the crunchy potatoes 8 people ate everything on the table. Added broccoli with brown butter & almonds and it was fantastic. Nagi you are a legend 👍🎉
Iris says
I put herbs on the outside. Leave off the fatty layer.
luis says
How do you go about cooking the leg when its about 10 lbs? the recipe only shows up to 7lbs
Cheryl W says
can I substitute the lamb for beef blade?
Alysha says
Hi Nagi!
Can you please explain how to make this the day before? If I cook until step 10 do I refrigerate with liquid then brown the following day?
AlexA says
Hi Nagi, do you think this is something you could cook the day before? Looks perfect for Easter!
Nagi says
Yes definitely Alex!
Audrey says
Hopefully this will turn out delicious
April says
Hi! Do I pour the lemon juice literally around the lamb, mixed with the water OR do I pour the lemin juice ON the lamb?
Nagi says
Hi April, step 7 – pour it around the lamb, I hope you love it!!
Rani says
I made this twice and it was awesome !!!! The smell of it cooking in the oven filled my home with such nice smell… reminded me to being in Greece.
Anyway, I’m wondering if I can split up cooking time between 2 days. Cook this for a few hours say the Saturday before Easter and cook it for the remainder of the time on Easter Sunday. If so, how do you suggest splitting up the time ? thanks
Jayne says
Leg or shoulder leg or shoulder leg or shoulder 🙈😁? Doing 2 joints of approximately 2.5kg each – I think shoulder will be more moist but more fatty? Cooking for 12 people Easter lunch / cant wait to try your recipe xx
Nagi says
Hi Rani, I would cook until the final browning. When ready to serve, warm up the lamb, covered in the microwave then commence the final browning. – N x
Marija says
Should oven be on the roast or bake?
Nagi says
Hi Marija, I have a fan forced oven – but I imagine the roast setting would be fine here.
Amber says
Made this today for a crowd and it was a winner with the adults and the children! LOVE the table at the end for different size legs. I did 2 x 2.4kg legs & it was all cooked to perfection! Thanks so much!
Nagi says
Awesome Amber, I’m so glad it was a hit!
Heidi says
I made this last night for my greek husband and it was amazing ! Every holiday a lamb roast is made by this greek family and none of them have been good , always to dry or tough . Not anymore thanks to your recipe . You helped me prove a white girl can make greek lamb even better than they do !
I don’t know how I found you Nagi but I am so glad I did . Your recipes are turning me into the family chef !
Nagi says
That’s so great to hear Heidi!!!
Rene says
Hi Nagi. Two questions please. I’ve cooked a 4kg leg of lamb through your steps 1-3 for 3.5hrs step 2, 2.5hrs step 3. Should I cook longer as it is a huge piece? I’m only serving it much later tonight. Do I keep it covered or uncovered while it cools down before reheating and moving to step 4. Thanks
Nagi says
Hi Rene, sorry for the late reply. The meat should be tender, if not keep cooking for another half an hour or so. You really can’t go wrong here because it’s slow cooked. I would keep it covered before doing the final step.
ruqi says
Hi Nagi!
Absolutely LOVE LOVE all your recipes! This is my go-to site every time i throw a dinner party!
I have a quick question with the slow roast greek lamb. I want to cook 2 trays of 2kg/leg of lamb.
1) I have a fan forced oven. Can I roast both of them together in a single oven (on two different levels)?
2) If so, would I follow the timing for 2kg lamb?
3) And can I cook this the previous day? Any tips would be super super helpful!
Nagi says
Hi Ruqi, I’m so glad you love my recipes, thanks so much for letting me know! You can always cook this lamb a day ahead and reheat and do the final browning stage before serving. I have all the cooking directions under note 3 for different sizes of lamb, cook as per the 2 kg instructions. This recipe is so forgiving, just ensure the meat is tender before removing from the oven. – N x
Melissa says
Hi Nagi!
Id love to cook this the day before and simply reheat and brown, as you suggest – but Im unsure about the reheating part? I have 2 legs that are 6 lbs each – what time and temp do you suggest for reheating?
ruqi says
so thats cooking 4kg of lamb in total divided in to two different roasting pans – both baked together in one go following the 2kg instructions as per note 3! Hope thats right!
Thanks so much Nagi! You’re the best!
Chandler Tilton says
Just made this as a meal to impress my girlfriend the first time she came over… Thank you so much Nagi she loved it
Michael Burgess says
This is a new favorite! We made the lamb last night when my wife asked me to find a good greek style approach to a roasted leg of lamb. We had goose fat left over from the Christmas goose, so we made the truly crunchy roast potatoes as well. Amazing!
Nagi says
A great combo! I’m so glad it was a hit!
Sharon says
I have a boneless 2 kg leg of lamb. How much time should I take off? 1/2hr?
Sharon says
We made it for New year’s Eve. It was amazing and so easy. Thank you.