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!
This was the most delicious leg of lamb I have ever cooked and so simple. Even the re-heated leftovers were delicious!
Thank you.
Love hearing that Lesley! So pleased you enjoyed this so much! N xx
I made this today, Easter 2018, for our church’s Easter dinner. We have one for all those people with no family, or in my case, family that lives too far away. I have been the one bringing the lamb for 3 years. In my part of the world, Maine, USA, everyone traditionally has ham. I grew up with the tradition of leg of lamb, so I offered to make it to go along with the ham. Normally I just roast the lamb with garlic and rosemary, being careful to get the right amount of pink. This year my leg was 14.5 lbs and I was worried about roasting such a big piece. I tried this recipe and was AMAZED. It was easy and so good. There were about 45 people there and I think 2/3 of them came up to me to say how much they enjoyed it, for some people it was their first taste of lamb. I didn’t bring any home. I have a convection oven and I adjusted the temperatures as in the recipe but I should have also shortened the cooking time. It didn’t take nearly as long as the chart indicated.
We used to raise sheep and would slaughter the lambs we kept when they were about 6-7 months old, still with their mothers and not eating any grain. They still taste like lamb, not mutton but have a good size. So a leg this weight can be very good.
FANTASTIC to hear Janet!! Thanks so much for letting me know you enjoyed this 🙂 N xx
Hi- Did you trim your leg at all? Do I need to worry about trimming the fell?
Thanks for the great recipe and information!!
Excited to make this for Easter! I’m using the slow cooker and read your comments about finishing it in the oven after 12 hours on low in the slow cooker. What temperature would I set the oven to brown/finish it? And is there a chance I can overcook it while finishing it at the end? Thanks!
Hi Mary, sorry I’m late responding! 200C and nope it won’t overcook, it will only take about 20 minutes tops to brown nicely and the lamb is already so far cooked beyond well done so it’s super tender so it’s very forgiving! This technique of slow cooking in a slow cooker then finishing just to brown in the oven is something I do frequently 🙂 N x
Will this work with a boneless leg of lamb?
What kind of white wine should I use ?
Hi Nagi, do you think I could cook it in my dutch oven?
YES if your lamb will fit…??
Good point… I think I’m making a small one. We’ll see!!!
Made it today for Greek Easter 🙂 it didn’t fit in the dutch oven, haha. But it was DELICIOUS!!! And soooo moist. Thanks!
Yesssss! So glad you enjoyed it so much Asako! N xx
Made this last Christmas and the family loved it. About to make it again for a dinner party, it’s so good! Thanks for the great recipe 🙂
I’m so pleased you enjoyed this Sarika! Thanks for letting me know! N x
Hi. How can this recipe be adapted to my slow cooker please, I will be out all day so won’t be able to turn the lamb over .
Many thanks.
Hi Sue! I would do 10 hours in my slow cooker on LOW, just put all the ingredients in there. But then at the end, you’ll need to reduce the liquid in a saucepan. 🙂
Hi Jennifer,
This recipe was so straightforward and easy to follow. The results were amazing; a new family favorite! My only concern is the times listed for cooking. My 7:00 pm dinner ended up being 8:30 because I looked at the total time which doesn’t take in account the 2 roasting or resting times. This could affect some people if they are like me and just gather and start preparing without double checking times.
Thanks for the great recipe!
Hi Anita! So glad you enjoyed this! Thank you for the constructive feedback, I have added the resting time to the recipe time. 🙂 N x
Hi Nagi,
There’s no mention in the recipe of what to do with the onions, and also what happens to them at the end?
thanks!
Hi Allison! Step 7 – place around lamb. Then it is discarded because the liquid is strained at the end – you can eat it if you want but they are very mushy 🙂
Which side of the lamb is “up” ? I don’t have experience with lamb roasts so have no idea.
thanks1
Hi Allison! The side covered with more fat 🙂 N x
thanks! I somehow missed that! Making the lamb today 🙂
Just cooking your recipe now and it is certainly smelling great – I have a practice I have followed for many years, when separating the fat from the sauce stock in any receipe. If you strain all the cooking liquid into a Pyrex glass jug the fat will rise to the top, as you suggest – I then use a baster to draw the stock from underneath the fat, so as to isolate the fat completely enabling one to have a totally fat free sauce which can be reduced or thickened or others flavours added.
Woah! That’s so clever Mark!!!
Hi Nagi,
I made this for a late lunch yesterday with the Truly Crunchy Potatoes and everything was simply divine! If I don’t say thanks anymore for any of your recipes, know that it goes without saying! We love whatever of your recipes we’ve tried thus far.
NawaalS (“,)
That’s so great to hear Nawaal! Thanks for sharing your feedback – N x
This was SENSATIONAL! Made it last night and had my sister over and we were in food heaven! Thanks so much for sharing this recipe.
That’s terrific to hear Sarah!! So pleased you enjoyed this – N x
Hi Nagi,
first of all – thank you very much for your wonderful recipes! I am a big fan of slow cooker, so convenient.
I have noticed though in your slow cooker recipes that you are not covering lamb with broth completely – I was always under impression that it’s no-no 🙂 Please tell me that I can do it!
Hi Anna! Nope you don’t need to cover meat completely with broth to slow cook 🙂 It kind of ends up working like an OVEN! You just need a bit of liquid in the slow cooker – or even the meat juices itself 🙂
Can I make it with boneless leg of lamb? It’s 4.3lbs. Thanks!
You sure can Mar!
Would cooking time stay the same?
There is a cooking chart in the recipe that adjusts the time depending on the size(weight) of your roast.
Thanks! I’ll give it a go this weekend!!!
Can I add canned tomatoes to this recipe or will that conflict / be too much acid with the lemons?
You sure can Malcolm! N x
Is the chicken stock or lemon juice/wine used as the “hot water”?
No. the hot water is used to get the total liquid up to a “braising” level, 1/4 to 1/3 up the lamb.
How can I do this with a boneless leg? The kind with the net on it. Thanks!
I have a small, 3.5 leg of lamb from a local farm. Would I just reduce cooking time by about half for each step?
Hi Jennifer! 3.5 kg or pounds?? The recipe is for 3.5 kg 🙂