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!
Greek Lemon Roast Potatoes – loaded with Greek flavours
Lemon Potato Salad – skip the mayo, go for fresh lemon flavours
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!
Classic Roast Lamb Leg with Gravy – the classic, perfectly blushing pink inside
Slow Cooker Roast Lamb – fall apart goodness in the convenience of your slow cooker
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
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:
4. Adapted from this Slow Roasted Leg of Lamb by Kalofagas.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!
I am about to put my lamb in the hot oven to braise but I don’t know which way is upside down?
Would you mind telling me?
Thanks so much!!!
Sorry for the delay responding Beth, I’m too late! If you look at the photos, the finished lamb is presented right way up 🙂 The rounder dome side of the lamb is the right way up, the flatter side is the underside. N x
My brother purchased a roast of Lamb that was preseasoned… I didn’t want to buy it mainly because we both deal with HBP and most meats that comes like that are very salty… I’m looking forward to tasting it but if it’s to salty I won’t eat it… I made him Lamb chops on the grill a few months ago and he ate til he couldn’t eat no more… I seasoned them myself and they turned out to be pretty good… I’m not looking forward to this one… What are your thoughts on buying preseasoned meats… Thank you
Hi GeGe! I tend not to because I like to control the flavour and salt myself 🙂
Well Nagi… It wasn’t bad I actually was surprised bcuz it had no flavor whatsoever… Lol… I think the reason was my brother added to much water and added potatoes and yellow tomatoes… He’s always trying to experiment with flavors… I told him when he gets his own place…. He can experiment all he wants… Thanks for responding
Hi Nagi
This recipe sounds amazing, but is it possible to cook in a slow cooker? Perhaps I can roast in the oven first to crisp up?
Hi Jayne! Yes you can – if it will fit! Mine won’t fit 🙂 I would just slow cook it first, THEN crisp it in a stinking hot oven. 🙂 N x
I’m swooning! this looks so delicious. Pink lamb? Uh uh.
vicky
I hope you try it Vicky! It really is incredible! 🙂
Your recipes are the best and inspire me to try things I would otherwise never dare – because they WORK! In fact, although I have just unsubscribed from almost every other website I was getting emails from, I just subscribed to yours!
Now I need to expose my ignorance, is chicken broth the same as liquid chicken stock? (i have Campbells brand in my pantry, wondering if I can use it for this tonight!)
Thanks!
Hi Rebecca! I’m so glad you try my recipes, thank you!!! And please don’t ever apologise about asking me a question 🙂 That’s why I blog! yes chicken broth is the same as liquid chicken stock. I’m actually going to add that to the recipe. I use Campbells too!
Thank you for replying 🙂 It was a big hit!
I’m thrilled to hear Rebecca! Thank you so much for letting me know! N x
I have a 3kg boneless lamb leg. How long should the cooking be for each step? Thanks
Hi Duy! Please see the cook times table in the recipe 🙂
Made it, loved it, devoured it!!! My in laws, husband and three boys were very impressed. Thank you Nagi for another fabulous, fabulous recipe. I did 2x 1.7kg lamb legs with bone in and 2 shanks. It took 4.5 hours in my oven and it was magic. Gorgeous brown crust with crunchy bits protecting the inner soft, succulent, melt-in-your-mouth tender lamb. Thank you so so much. Very happy campers over here!!
WOO HOO! I am SO GLAD you enjoyed this Rachel, thank you SO MUCH for coming back to let me know! N x
I never ask questions on blogs, but this will be my third question today. Sorry. I don’t have bone in leg of lamb. Our butcher cut them out. Do I just shorten the cooking time? Any guesses by how much? Also, our lambs must have been tiny because my leg of lamb packages are only about 3 – 4 pounds. Thank you so much. I can’t wait to try your lamb recipes because I was getting ready to throw our lamb out. I haven’t been able to make anything that my family likes.
I’m glad you are asking questions Gayle! I’m happy to help!!! I think about 4 1/2 hours will be enough for a boneless leg. Shorten the roasting step #2 under the 4LB weight (in the roasting table in the recipe) to 2 hours and make roasting step #3 1.5 hours. That should do it!
Hi Nagi, Your lamb looks AMAZING! I couldn’t get a 3.5kg leg of lamb so have two pieces instead – one shank end leg piece and one fillet end piece each weighing about 1.3kg (ie 2.6kg total). I was planning on roasting both pieces in the same pan but unsure about roasting time…do you think use the same time as for a 2.5kg leg or would I need to reduce the cooking time? Thanks in advance for your advice 🙂
Hi Su! I think around 4 hours will be enough for those smaller pieces. 🙂 I hope you love it!
Thanks so much Nagi. Made this in the weekend and 4hrs was the perfect amount of time 🙂 Super delicious and falling off the bone! Everyone loved it! Also made your crunchy roast potatoes which were the perfect accompaniment and totally scrumptious. Served with green beans and baked spiced olives…food coma!
Yes yes YESSSS!!! I am SO GLAD you enjoyed this Su, thank you for letting me know!! PS Aren’t those potatoes insane? I could seriously eat a whole pan to myself!!
Thankyou so much. I made it for Mother’s Day lunch yesterday and everyone loved it!! Much easier as I like my meat well done and most like med-rare but this way of cooking everyone was happy! Only problem was I was up at 6:30 to get it in the oven :0
BA HA HA!!! 6.30am?? But WORTH it, no?? 😉
Hi Nagi
Loving making so many of your delicious recipes…I LOVE your site. Now when I Google a food I want to add to a recipe I just Google ‘such and such recipe tin eats’ as I just want to find your stuff! Anyway I have a 1kg half leg. ..can this work? What cooking times? Xx
Hi Yvie! Thank you so much for your lovely message, you made my morning! 🙂 Hmm, for 1kg I think about 4 hours should suffice?? I do hope you love it! Shorten the Step 3 roasting part (table in the recipe for roasting times). 🙂
This must be very delicious, i can see it from the face of your dog. Lol.
One day i will buy myself an oven and make something like this.. mmmm….
My dog is not a good gauge for what is tasty because he thinks EVERYTHING is tasty!!!! 😉
Hi Nagi – I am happy to report that I made this for Easter dinner and it was, without exaggeration, the best lamb I have ever eaten! I thought it might be a bit too lemony, but it was just melt in the mouth delicious savouriness – I am currently enjoying some of the leftovers for breakfast.
Thanks so much for your excellent recipes!
WOO HOO! So glad you enjoyed it so much Frances, thank you for coming back to let me know!!! <3 N x
This looks amazing! So melt-in-the-mouth tender! 🙂
Happy Easter!
Thanks so much Sarah! Happy Easter to you too! 🙂
This looks great, Nagi! Lamb is definitely my favorite for Easter 🙂
Lamb vs seafood is a tough call, so I don’t make that call, I just usually have both! 🙂
Haha, that sounds like a good compromise 🙂
Hey Nagi, I go to the Greek islands every summer, in fact I will be in Crete in 3 weeks time. YAY!
No one cooks lamb like the Greeks, and I mean NO ONE. My most beloved Greek lamb dish is Kleftiko which is lamb, aromatics, wild oregano, wine and kefalotyri cheese, wrapped in parchment and baked low and slow in a wood-fired clay oven, often for 12 hours. I’ll post it on my blog soon enough. It is mind-blowing.
One word of caution though, Greek islanders eat their lamb well done. You will not get medium-rare or rosé lamb in authentic tavernas. There might be the odd exception but in general it is cooked through, and I absolutely love it! Is it a little chewy? Sure, but isn’t that why God gave us teeth?! The key to Greek lamb is cooking it through yet still keeping it juicy and delicious.
It’s Easter and like any good adopted Greek islander, my lamb Kleftiko is in the oven 🙂
NO WAY!!! I’m green with envy! As for Kleftiko – how have I gotten to this age without ever trying that?? OMG it sounds incredible, I just looked it up! Can you let me know when you share it on your blog?? I have to see it and share it!!
I will definitely tell you once I post it. I’m hoping to go into a traditional taverna in Crete and get the traditional recipe as well as a few pics.
I can’t wait!! It is such an awesome dish :):):)
hiya!
Do you put the lemon juice in the pan during the roasting as part of the braising juices? or just at the end when making the gravy? I’m planing on making this for Easter!
Hi Grazia! You pour it in as part of the braising liquid – it’s in step 7. I just condensed it has “pour all remaining ingredients into the roasting pan”. 🙂 I do hope you LOVE IT!!!! Just watch the water while roasting. I used a Scanpan roasting dish with a lid which is pretty airtight so very little liquid escapes. But if you use foil, more liquid will evaporate so just check the water level every 1 or 2 hours! 🙂 HAPPY EASTER!
Maybe after Easter…leftover lamb recipes would be a great idea:)
Sure!! 🙂 I made Middle Easter cigars and a Persian Rice Cake with the leftovers! Either of those sound interesting to you?? 🙂
of course….that sounds delicious! Never heard of Persian rice cake…I love Persian food too….
By the way, tomorrow, Easter I invited a couple over just so I could make your Greek Lamb. I bought 5 lb New Zealand leg of lamb….Can’t wait to make it…I’ll report back…(another note, I’m Jewish…LOL!) Maybe there won’t be too much leftovers….:)
Oooh! I hope you LOVE IT Lyn! 🙂 I just saw feedback from a reader who made it who said it was the best lamb they’ve ever had!!! Happy Easter Lyn!
We all loved YOUR Greek lamb…It was truly a labor of love! Can’t wait to eat leftovers tonight. FYI, those roasted potatoes are THE BOMB! Made with Canola oil and salt. No leftovers 🙁
Thanks for a new favorite Easter dinner!
Aren’t they awesome?? I swear, sometimes I could forgot everything else and just stuff myself with potatoes!!! Nigella is the best! 🙂
Just beautiful Nagi. Perfect Easter eating or any other time eating for that matter!
Thank you Jem!!! N x
I’m totally with you, I’m all about lamb on Easter! And gravlax go through this house almost as fast a wine – that’s the Swede in me 😛 This Greek slow roasted leg of lamb is genius! Your Greek recipes are always on point! – so incredibly full of flavor. Bring on the garlic and lemon!
Wait! Have you got a gravlax recipe??? I’m going to check! I am always keen to try out new recipes!
That is one big fat leg of lamb. looks very beautiful indeed nagi
Hunks of meat are sexy!