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
-
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!
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.
Nee Nee says
Hi Nagi. I’m planning to make this with a 2.5 kilo lamb shoulder. Could you help me out with cooking instructions for this please?
Nagi says
Hi! Note 3 has all the times listed for you – total time 5.5 – 6 hours. I hope you love it!
Nee Nee says
Hi Nagi. Should I skip the first roasting step? As well as flipping it over? Or shall I follow exactly as is with the shoulder?
Mark says
Hi, Nagi,
I’m planning to make this tonight.
On note #5
“Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.”
My question is
will 30 minutes be too short to create that crust.
Nagi says
Hi Mark – at step 11 you’ll roast further to get the browning 🙂
Maria says
I just made this recipe with the Greek lemon potatoes and WOW! Both turned out amazing! The flavours were rich and intense. I didn’t have any thyme, bay leaf or rosemary for the lamb, just oregano and it was perfect. Thank you so much for sharing!
Paula says
Nagi
I have cooked this multiple times and it’s delicious
But I have a problem
I want to make crunchy potatoes with the roast and only have one oven. How do I do this?
Help!
Nagi says
Hi Paula! This will keep for ages wrapped in foil 🙂 So just make the potatoes after the lamb! N x
Lisa Kelly says
Hi Nagi, do you think this recipe would work in the slow cooker and then just pop it into the oven for a bit for crunch?
I’m just thinking in terms of “life convenience” and not having to be home for so long to watch the oven. How would you change things to make it still just as delish in the slow cooker?
chiara says
Nagi, how does one make allowances for no bone? My leg is 2.5 kg no bone, which baking instructions do i follow? thank you
Nagi says
Hi Chiara! I’d go with the 2kg bone in cook time 🙂
Chiara says
so i screwed up majorly: my lamb had no bone in it. i cut the nettign off cuz it seemed to be made of elastic. it is a holiday today and so all the shops are closed. i can’t turn my lamb over cuz it’ll just butterfly open. how is this gonna turn out given that it won’t be turned over… i’m not looking forward to the outcome :/
also, my lamb is 2.5 kg. not sure how to adjust time for this. HELP
Nagi says
It’s ok Chiara! It might look rustic but it’s going to taste amazing 🙂 Have a look at my Lamb Shawarma which is made using a boneless lamb, see how I presented it? Try presenting yours like that. Just a BIG PILE of ULTRA TENDER MEAT – YUM!!!
Fiona says
Mmmm…mmmmmm! Was just like eating a GIANT lamb shank! Sauce was delicious, just added a little more lemon at the end. Thanks Nagi
Nagi says
Glad to hear you enjoyed this Fiona ! Thanks for letting me know – N x
Sam says
Hey,
If making for 4 would the cooking time still remain or should I half?
Nagi says
Hi Sam – it depends on the weight of the lamb, please see recipe notes for cook times
Nic Wansbrough says
Your recipes are so gorgeous Nagi!! Making this right now. Thank you!!! Your pooch is beyond adorable too..
Nagi says
He is a cheeky devil… glad you enjoyed this! N x
Sarah says
Hi Nagi. I want to make this for Sunday lunch – could I do the covered cooking the night before and then finish off the following morning? I will be pulling it apart for my extended family to make their own souvlakis. Any advice you can provide would be wonderful. btw I pretty much only cook from this site since discovering it as every recipe I’ve tried so far has been a winner! Sarah.
Nagi says
Hi Sarah! What I would do is cook it until tender completely covered, then before serving, reheat covered then remove the foil and brown it per recipe 🙂 DIY souvlaki – YUM!!!
Rob Brown says
This is hands down, the BEST roast lamb I have ever made or eaten. An absolute cracker of a recipe, well done and thankyou!
Ella Piguenit says
Aside in spit roast, I would say this is another great recipe you can make to a lamb. Anyways, I’m actually having a party catering in Adelaide this week. I’m going to tell about this recipe to the caterer that we hired so they can include it on the food menu. Thank you for sharing!
Nagi says
Oooh! Have an amazing party!!
Mandy says
The Best!!! Even my fussy niece’s were raving about how yummy it was. And the stock/gravy, oh my god, amazing. Thank you so much!! This recipe is now a family favourite in our house!!
Jane says
Hi Nagi, I made this over the weekend for house guests and it was just so delicious, tender, tasty and easy! I put it in the oven, worked with my study group for 3 hours, welcomed my interstate family and finished the dinner with creamy mashed potatoes (skin on with a finely chopped onion included at the end) and steamed greens…. everyone loved it! We had some left over and we had it in sandwiches and snacks and it is just fabulous cold the next day! Thank you for an outstanding recipe that I have already passed onto my visiting guests and sister 🙂
Nagi says
I’m so pleased you enjoyed this Jane! Thanks for taking the time to leave feedback! N x ❤️
Jodie says
Hi Nagi, which way is right way up?
Nagi says
Hi Jodie! The underside is more flat, the top is rounded 🙂 Look at the photos of the finished lamb so you can tell which way the right way up is! N x
Allison Taylor says
Hi Nagi,
This looks fabulous. I’m doing it for a family gathering tomorrow however have two legs of lamb (3.5kg & 3kg) to feed the group. These will fit in one big roasting dish. Do I double everything else including the lemon juice and stock?
Mariko Paterson says
Hi hi! I made your recipe last night alllllll across the world in Halifax, Nova Scotia. It was so tender and delicious and perfect! Thanks so much posting such great and easy to follow recipes. Also, I love the addition of your notes! Amid my ceramic photos, I posted a couple of photos of the lamb in progress and done!
https://www.instagram.com/foragestudios/?hl=en
Nagi says
I’m jumping over to check out the photos right now!!! N xx
Hannah says
I’ve got a BONELESS leg of lamb just under two kg. Cooking time?
So excited to make this!
Nagi says
Hi Hannah! Reduce the roasting steps 2 and 3 for the 2kg bone-in lamb by 30 minutes each ie overall cook time reduction of 1 hour.