Name: Slow Roasted Leg of Lamb for a Flavorful Greek Feast
Prep time: 60 min
Cook time: 180 min
Total time: 270 min
Ingredients: 1 leg Leg of Lamb (Bone-in or boneless); 10 cloves Garlic Cloves (Whole); 4 stalks Spring Onions (Minced tips and remaining for roasting); 1 large Onion (Thick slices); 1/2 cup Fennel Fronds (Minced and whole); 1/4 cup Olive Oil (For coating); 1 cup White Wine (For marinating); 2 tablespoons Dry Oregano; 1 tablespoon Fine Sea Salt; 1 teaspoon Ground Pepper

As the sun dips below the horizon, the aroma of my kitchen transforms into a warm embrace of nostalgia. This Slow Roasted Leg of Lamb is more than just a dish; it’s a treasured centerpiece, perfect for those unforgettable family gatherings. Infused with whole cloves of garlic and the vibrant fragrance of fennel, this recipe captures the spirit of Greek cuisine and the joy of homemade meals. With its low-effort preparation and ability to please even the pickiest eaters, this comfort food is destined to become a staple on your table. Whether you’re celebrating Easter or simply yearning for a taste of tradition, this slow-roasted delight offers tenderness with every bite. So, are you ready to tantalize your senses and elevate your culinary skills?

Why is Slow Roasted Lamb Perfect?

Tender, Juicy Meat: The long, slow roasting process ensures each bite melts in your mouth, providing an unforgettable texture and taste.

Flavor Explosion: Infused with garlic and aromatic fennel, this dish stands out with its rich, savory notes that will have everyone asking for seconds.

Effortless Preparation: Minimal hands-on time means you can focus on enjoying the company of your guests while this delicious meal cooks away.

Customizable Options: Replace fennel with mint or throw in seasonal veggies for a one-pan meal, letting you adapt based on personal taste.

Crowd-Pleasing Delight: Whether it’s a festive gathering or a cozy family dinner, this recipe is sure to impress and satisfy even the pickiest palates. Enjoy it alongside traditional sides like Tzatziki and Greek lemon potatoes for a truly unforgettable feast! You might also love our easy Slow Cooker Peanut dish for another crowd favorite!

Slow Roasted Leg of Lamb Ingredients

For the Lamb
• Leg of Lamb – Choose between bone-in for more moisture or boneless for easy carving.
• Garlic Cloves – Whole cloves are stuffed into the meat, creating aromatic pockets of flavor.
• Spring Onions – Minced tips go inside the meat while the rest adds sweetness to the roasting pan.
• Onion – Thick slices fill the base, enhancing the natural sweetness of the dish.
• Fennel Fronds – Minced and whole, they provide a fresh, springtime flavor; mint makes a great substitute if needed.

For the Seasoning
• Olive Oil – Essential for adding richness and moisture, helping the lamb develop a beautiful crust.
• White Wine – Not only enhances the flavor but also keeps the lamb tender during the roasting process.
• Dry Oregano – A staple in Greek cuisine, it lends a fragrant herbal note to the dish.
• Fine Sea Salt & Ground Pepper – Basic yet vital seasonings that elevate the overall taste of the slow roasted leg of lamb.

This Slow Roasted Leg of Lamb is an enchanting dish that brings warmth and joy to every gathering, embracing the essence of Greek cuisine with every tender bite!

Step‑by‑Step Instructions for Slow Roasted Leg Of Lamb

Step 1: Preparation
Start by patting the leg of lamb dry with paper towels. Make deep incisions in the thickest parts of the meat, ensuring they are large enough to accommodate whole garlic cloves. In a bowl, combine minced spring onion tips with fine sea salt, ground pepper, and minced fennel fronds. Stuff this aromatic mixture into each incision, adding a whole garlic clove for an extra burst of flavor.

Step 2: Pan Setup
Preheat your oven to 230°C (445°F) to create a hot environment for initial browning. In a large roasting pan, arrange half of the chopped spring onions along with thick slices of onion and remaining fennel fronds as a flavor base. Place the seasoned leg of lamb directly on top of this aromatic layer, preparing it for roasting.

Step 3: Marination
Drizzle the lamb generously with olive oil, making sure to coat all sides for maximum flavor and moisture. Season the surface with fine sea salt, ground pepper, and a sprinkle of dry oregano, ensuring even coverage. Then, pour white wine around the lamb in the roasting pan. Allow the mixture to marinate at room temperature for 1 hour; longer refrigeration enhances flavors.

Step 4: Roasting
Once marinated, lower the oven temperature and roast the lamb at 140°C (285°F). Start with a high-temperature roasting for 15 minutes to create a beautiful crust, then reduce the heat for 2.5 to 3 hours. Meanwhile, keep an eye on the lamb; it’s done when the meat is fork-tender and easily pulls away from the bone, showing a rich, golden-brown exterior.

Step 5: Resting
After roasting, remove the leg of lamb from the oven and let it rest on a cutting board for 30 minutes. This resting time is crucial, as it allows the juices to redistribute within the meat, enhancing tenderness and flavor. Cover it loosely with foil if you prefer to keep it warm while it rests.

Step 6: Serving
Slice the slow-roasted leg of lamb into generous portions, revealing the juicy meat filled with fragrant garlic and herbs. Serve with traditional Greek accompaniments like lemon potatoes, Tzatziki, and a fresh Maroulosalata. This beloved dish is sure to start conversations and satisfy the appetites of all your guests!

Slow Roasted Leg of Lamb Variations

Get ready to personalize your slow-roasted leg of lamb with these delightful twists that will tease your taste buds and warm your heart!

Minty Refresh: Substitute fennel fronds with fresh mint for a vibrant, herbal twist that pairs beautifully with lamb! The bright flavor of mint adds a unique layer of freshness, perhaps making it a new family favorite.
Veggie-Packed Delight: Toss in sweet carrots or tender potatoes alongside the lamb for a comforting one-pan meal that cooks all together. This way, you’ll have hearty sides that absorb those succulent juices!
Herb Swaps: Try different herbs like rosemary or thyme for a personalized touch based on your mood or season. Combining various herbs can create exciting flavor profiles and gives each roast a unique character.
Spicy Kick: Add crushed red pepper flakes or minced chili for a touch of heat, invigorating every bite. This extra warmth can appeal to those who enjoy a little fire in their meals!
Citrus Zest: Incorporate lemon or orange zest into the marinade to infuse a refreshing citrus note that brightens the rich flavors of the lamb, complementing the garlic beautifully.
Garlic Lovers’ Dream: Increase the number of garlic cloves stuffed in the meat or add roasted garlic as a spread when serving for a truly unforgettable garlic experience. After all, who can resist the allure of garlic?
Wine Variations: Experiment with different wines; a robust red or a fragrant rosé can enhance the flavor profile in surprising ways. Each option opens a new world of taste that transforms the dish completely!

And if you’re in the mood for another comforting dish, consider trying our easy Slow Cooker Peanut recipe, perfect for laid-back evenings. Each variation above allows you to turn this classic dish into a personal masterpiece—happy cooking!

How to Store and Freeze Slow Roasted Leg of Lamb

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven to maintain moisture and avoid drying out the tender meat.

Freezer: Cool the meat completely, then wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. It can be frozen for up to 2 months without losing flavor.

Thawing: When ready to enjoy, thaw in the fridge overnight before reheating. This prevents the meat from becoming tough and helps retain its succulent texture.

Reheating: For best results, reheat in a 160°C (325°F) oven until warmed through, or slice and gently warm in a skillet with a splash of broth to keep it moist.

Make Ahead Options

Preparing the Slow Roasted Leg of Lamb ahead of time is a fantastic way to ease your meal planning, especially for busy weeknights or festive gatherings. You can marinate the lamb in advance, keeping it in the refrigerator for up to 24 hours. Simply pat the leg dry, make deep incisions, stuff it with the garlic and spring onion mixture, then drizzle with olive oil and pour the wine around it. When you’re ready to roast, take it out and allow it to come to room temperature for about 30 minutes before cooking to maintain that tender, succulent quality. This way, you’ll achieve the same delicious flavors with minimal effort on the day you serve it!

Expert Tips for Slow Roasted Leg of Lamb

Deep Incisions: Ensure your incisions are deep enough to accommodate the garlic cloves for maximum flavor infusion. This creates pockets of deliciousness throughout the meat.
Oven Management: If your oven runs hot, lightly cover the lamb with foil toward the end of cooking to prevent the exterior from becoming too dark while ensuring the inside remains tender.
Resting Time Matters: Allow the lamb to rest for at least 30 minutes after roasting. This step helps the juices redistribute, resulting in a more succulent bite.
Flavor Variations: Feel free to experiment by substituting fennel with fresh mint or adding seasonal veggies to the roasting pan for a delightful twist.
Cooking Time Awareness: Keep an eye on your lamb as it roasts; cooking times can vary depending on the size and whether it’s bone-in or boneless. Aim for fork-tender perfection!

What to Serve with Slow Roasted Leg of Lamb?

As you unveil your juicy masterpiece, it’s time to think about those delightful accompaniments that will elevate your meal to new heights.

Creamy Tzatziki: This cool, yogurt-based sauce adds a refreshing contrast to the rich flavors of the lamb, enhancing every bite.
Greek Lemon Potatoes: Roast these potatoes with lemon juice, garlic, and herbs for a zesty, savory side that perfectly complements the lamb’s succulent meat.
Maroulosalata (Lettuce Salad): A simple, fresh salad made with crisp lettuce, olive oil, and lemon, balancing the meal with lightness and brightness.
Grilled Vegetables: Charred seasonal veggies like zucchini and bell peppers add vibrant color and texture, creating a delightful harmony with the lamb.
Herbed Rice Pilaf: Fluffy rice flavored with fresh herbs and a hint of lemon is perfect for soaking up the delicious juices from the roasted lamb, rounding out your plate.
Crusty Bread: Serve a warm, crusty bread alongside to mop up every last drop of flavor, inviting everyone to linger at the table just a little longer.
Mint Greek Salad: Adding a twist, this salad combines refreshing mint, cucumbers, and tomatoes for a bright contrast to the main dish.
Red Wine: Complement the deep, savory notes of your slow-roasted lamb with a glass of bold red wine, enhancing the overall dining experience.
Baklava: For dessert, enjoy sweet baklava with its flaky pastry and honey, providing a rich and indulgent finish to a perfect meal.

Slow Roasted Leg of Lamb Recipe FAQs

How do I choose the right leg of lamb?
When selecting a leg of lamb, look for fresh meat that is bright red with a firm texture. If you prefer moisture retention during cooking, opt for a bone-in leg of lamb. The bone helps to keep the meat juicy and adds flavor. If convenience is your priority, a boneless leg is easier to carve and serve.

What is the best way to store leftover slow roasted leg of lamb?
Absolutely! Leftovers should be stored in an airtight container in the fridge for up to 3 days. Make sure the lamb is completely cooled before placing it in the container to maintain its texture and flavor. When you’re ready to enjoy it again, reheat it gently in the oven to avoid drying it out.

Can I freeze the slow roasted leg of lamb?
Yes, you can freeze it! Allow the lamb to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe container. It’ll stay fresh for up to 2 months. When you’re ready to enjoy it, make sure to thaw it in the fridge overnight for the best results.

What should I do if my lamb is tough after cooking?
If your lamb turns out tough, it might be due to not cooking it long enough or at a high enough temperature initially. Make sure to roast it until fork-tender. For best results, use a meat thermometer; the ideal internal temperature for lamb should reach around 60°C (140°F). If it’s not tender, try slicing it thinly against the grain and simmer it gently in broth or wine to help tenderize the meat.

Can I make this recipe low-sodium or gluten-free?
Certainly! To make it low-sodium, simply cut back on salt or use low-sodium seasonings. For a gluten-free option, ensure that the wine used is gluten-free, or you can substitute it with additional broth. The herbs in the recipe, such as oregano and fennel, naturally create a flavorful dish without needing too much salt.

What can I serve with my slow roasted leg of lamb?
The more the merrier! This recipe pairs beautifully with traditional sides like Greek lemon potatoes, Tzatziki, and a fresh Maroulosalata (lettuce salad). These dishes complement the rich flavors of the lamb and create a wholesome, enjoyable meal. Feel free to add in some roasted vegetables for an extra touch!