Greek Slow-Roasted Leg of Lamb

This Greek slow-roasted leg of lamb is a showstopper that melts in your mouth with every tender, juicy bite! Infused with garlic, paprika, and a zesty lemon-thyme broth, the lamb is roasted low and slow until it falls apart with a fork. The resulting herby, citrusy sauce cuts through the richness of the lamb, offering a lighter, more vibrant alternative to heavy gravies. Perfect for special occasions or a cozy family dinner, this foolproof recipe delivers maximum flavor with minimal effort. Serve with crispy roast potatoes for an unforgettable meal!

Instructions

1. 1

   Preheat oven to 240°C / 465°F (220°C fan-forced), or as high as your oven allows (Note 4).

2. 2

   Prepare lamb: Make 25 small incisions all over the lamb, mostly on the top, using a small knife. Stuff 6 garlic cloves, cut into slivers, into the incisions.

3. 3

   Season lamb: Sprinkle lamb generously with salt, pepper, paprika, and garlic powder. Drizzle with olive oil and rub to coat evenly.

4. 4

   Initial roast: Place lamb in a large roasting pan and roast for 30 minutes until a golden-brown crust forms.

5. 5

   Add braising ingredients: Remove lamb from oven and reduce oven temperature to 180°C / 350°F (160°C fan-forced). Flip lamb upside down. Add quartered onions, remaining whole garlic cloves, thyme, rosemary, oregano, bay leaves, lemon juice, white wine, and chicken broth to the pan. Pour in hot water to reach 1/4–1/3 up the height of the lamb.

6. 6

   Slow roast: Cover pan with a lid or tightly with parchment paper and two layers of foil. Roast for 3.5 hours, checking occasionally to ensure liquid hasn’t dried out; add more hot water if needed.

7. 7

   Flip and continue roasting: Remove from oven, uncover, and flip lamb right side up. Re-cover and roast for an additional 2.5 hours, or until meat pulls apart easily with forks.

8. 8

   Final roast: Uncover and roast for 20–30 minutes to brown the top.

9. 9

   Rest lamb: Transfer lamb to a serving platter, cover loosely with foil, and rest for 30–40 minutes.

10. 10

    Make sauce: Strain pan juices into a clear jug. Let sit until fat rises to the top, then skim off most of it (expect 3/4–1 cup fat). You should have 2–3 cups of sauce. Adjust seasoning with salt, pepper, and extra lemon juice to taste.

11. 11

    Serve: Slice or shred lamb and serve with sauce on the side, accompanied by crispy roast potatoes.

Recipe Notes

• Lamb – A full leg of lamb may be too long for standard roasting pans. Ask your butcher to cut the shaft bone so it bends to fit flat in the pan, ensuring even submersion in the braising liquid. Bone-in lamb yields the best flavor and tenderness.

• Wine substitute – Replace white wine with low-sodium chicken broth for a non-alcoholic option. The sauce will still be flavorful but slightly less complex.

• Serving suggestion – Pair with truly crunchy roast potatoes, prepared while the lamb rests. Heat oil in the oven during the final roasting stage, then cook potatoes for maximum crispiness.

• Oven temperature – If your oven doesn’t reach 240°C / 465°F, use the highest setting available for the initial roast. The high heat creates a flavorful crust.

• Braising liquid – Check liquid levels during roasting, especially if your lid or foil isn’t tightly sealed. Add hot water as needed to maintain the 1/4–1/3 level to prevent drying out.

• Storage – Store leftover lamb and sauce separately in airtight containers in the fridge for up to 4 days. Reheat gently in the oven or microwave. Lamb freezes well for up to 3 months; thaw overnight before reheating.

• Make ahead – Prepare and roast the lamb a day in advance, then refrigerate. Reheat in a 160°C / 320°F oven, covered, for 30–40 minutes until warmed through. Sauce can be reheated separately on the stove.

• Nutrition – Per serving, assuming 8 servings, including sauce but excluding potatoes. Values are approximate and depend on the amount of fat skimmed from the sauce.