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!
Hi Nagi
Love your site although I only found it this morning so haven’t tried any recipes yet. They sound great though.
I am planning to make the lamb leg and roast potatoes for tea tomorrow night but I need to get the initial browning step done before going out to morning church. My plan is to put the lamb aside for a 2hr rest after step 10 (slow cook) and then brown and reheat it with the roast potatoes just in time for tea. My question is about resting time: because the lamb will have all that time to rest earlier in the process does it still need to rest before serving? I must admit I’ve never really understood about resting meat and why it’s necessary – is there a process that is set in motion by the sudden drop in temperature when the heat source is removed?
Anyhow thanks for the recipes I’m sure they’re going to be awesome!
Hi Catherine, I’m terribly sorry for the late response, I was busy over the long weekend! The resting needs to be done after it has been cooked to make the fibres of the meat relax (it tightens when cooking) and the juices inside to settle so they stay in the meat instead of squeezing out onto the plate when you cut it. That way, you can ensure it stays beautifully juicy! For the make ahead, what you outlined is perfect – rest for 2 hours then brown / reheat with the potatoes. You’ve done the main resting and will just be reheating and browning, that’s perfect!
Question about the liquid amount. Do I have to add water even though you add wine and stock?
Hi Nagi,
Do you feel smoked paprika would work, or too strong? I use it all the time and I don’t have plain, but will get it if need be!
Thanks!
It will be FAB!
Hi Nagi,
I’m making your lamb for the first time for Mother’s Day and cannot wait! How long do I cook a 10 pound leg? Thanks!
Sorry I missed mother’s day Margaret. I was travelling back home from overseas! I would say 7.5 hours in total should be enough 🙂
Okay, I am ready to attempt my 1st lamb ever. This recipe sound divine. I have a 4.5 lb boneless leg of lamb. How do I modify for that?
Hi Sue! Use the 2kg / 4 lb roasting times 🙂
I made your Greek Slow Roasted Leg of Lamb for Easter (yesterday). The only thing is I was a little discombobulated and forgot to get the fresh rosemary and thyme but used the dried stuff instead and due to a timing issue, I couldn’t roast at the lower heat for so long. HOWEVER, the lamb came out so well that there were no leftovers except maybe a serving for my husband and myself to share tonight. This is a big deal for me because when cooking for my stepdaughters… it’s always stressful (especially with their mom being a great cook). Thank you for the recipe and I will definitely be making this again.
I’m so pleased to hear that Ruwani!! Yes even if you leave out a few of the herbs, with all the other flavours going on it would still be super tasty!
Hi Nagi
I want to do this recipe for a lunch
Can I partially cook the day before?
If so, to what stage?
Many thanks
Judy
Hi Judy! I would cook it through until it’s tender and almost fall apart, then just reheat the next day! Baste with juices in the pan, it will be lovely!
Hi Nagi
Thank you for your prompt reply. Much appreciated.
Can you please advise what oven temperature for reheating and time length?
many thanks
Judy
Hi Judy! I think 180C/350F for around 40 minutes uncovered should do the trick! But in all honesty, this reheats well in the microwave too so if you find the outside browns too much before the inside is warm (stick a knife in to check), then pop it in the microwave (it keeps meat nice and juicy). 🙂
This is a follow up to my comment from yesterday. And the verdict is — simply amazing!!! What a wonderful way to prepare a leg of lamb. I especially enjoyed the gravy, which was beyond expectations – I must admit I tweaked your recipe a bit by using red wine instead of white, and whisking in a bit of corn starch to the sauce during the uncovered covered period. The result was an unbelievably rich and velvety gravy that was awesome with my mashed potatoes.
Thank you for this great recipe – is definitely a do again.
Woooooooah!!!! What feedback! I’m so thrilled to hear that Joan, thank you for letting me know! N xx
Oops – meant to say “during the UNCOVERED” cooking period. Sorry!
Making this for Easter dinner. I hope it turns out ok. ?? I’ll let you know.
It will be GREAT! It’s very forgiving 🙂
nag could you send me the crispy potatoe recipe and what else would make a great side dish
Here it is! https://salesdock.info/truly-crunchy-roast-potatoes/%3C/a%3E%3C/p%3E
Hi I am looking to cook leg of lamb in Weber; have had considerable success with shoulder on oven bag a 150 deg C for 4-5 hours. Would same work with leg?
Hi Ken, I’m afraid I’m not familiar enough with slow cooking in a Weber to say for certain but my instinct tells me that even in an oven bag, slow cooking a leg wouldn’t be ideal simply because there is less fat than shoulder. 🙂 I hope that helps!
Hi Nagi,
Thank you for your amazing recipe! I used it to cook a 5 Kg leg of lamb and it was so delicious! My wonderful Greek daughter in law, who is a great cook ,just loved it too! It was so tasty,easy to do, and is also excellent cold! I shall enjoy trying some of your other recipes!
I’m so pleased to hear that Hilda, thanks for sharing your thoughts! N xx
Looking to make this tomorrow using my Crock Pot BBQ pit. Any advice on time?
HI Jeff, I’m sorry, I haven’t used a Crock Pot BBQ Pit before!
Hi Nagi.. if i was using a slow cooker for a 2kg leg would i use less liquid and less spices..also how long cooking time for slow cooker? Thank you x
Hi Dawn! I think 12 hours in a slow cooker and no, please use the same amount of liquid because it’s part of the flavour base for this recipe, it infuses into the flesh of the lamb 🙂 You will need to reduce the liquid down in a saucepan at the end, down to about 2 cups. 🙂 Hope that helps!
Hi Nagi, I was just looking through Pinterest to quickly try to find a recipe that’s Australian to send to our Vietnamese daughter (not legally – she self adopted us) as she wants to enter a competition that must be Australian orientated. I saw the picture of this then clicked straight in not realizing it was yours until I saw the photography then it hit me, I just knew it was yours. It’s headed as Greek, but LAMB is so Ozzie so thought I’d send this to her, then realized that they don’t eat lamb, so I’ve kept it in MY files anyway. I already have a Greek Roast lamb in my files, but your recipes are always so beautiful I felt I’d have to try yours anyway as it sounds beautiful. I’ll just have to find something else for Ngan possibly a beef or chicken even though to me they don’t sound as Ossie as LAMB. I love that Doser is patiently laying under the table waiting for his share. I might try this with a lamb shoulder for a change from the leg as like you say the shoulder is juicier and when I cook a lamb roast it’s usually leg. Can’t wait to try this one.
Hi Josephine, that’s so lovely to hear, you are so thoughtful!!!! 🙂 How about the Party Pies or Sausage Rolls? I have both on my site and they are soooooo Aussie!!
Hi, I’ve made this recipe a few times and it’s AMAZING! Usually I’ve done a little 1kg half leg for 4 people and sort of extrapolated your timings down to that size, but I want to use it for a massive dinner I’m throwing for 10-11 people (some of them big eaters!), so I’m thinking I’ll need to do two 2kg legs in the one pan. I have no clue how to work out the timings! Presumably it will be more than a single 2kg leg and less than one whole 4kg would be if it existed. Could I just cut my losses and use the timings for 3kg? Any advice gratefully appreciated 🙂 Thanks for this beautiful recipe.
Hi Meg, I’m so glad you enjoyed this! To make 2 legs in one pan, you’ll need to increase the cook time by about 30%. So leave the uncovered times (steps 1 and 4 in the roasting table) the same, then add the extra cook time on steps 2 and 3. The other option would be to do 4 x 1 kg half legs, I think that will take around the same time as 1 x 2 kg leg. Though to be safe, I’d leave plenty of time as a buffer!
Hi Nagi,
I want to make this dish at the weekend for guest’s.
To save time….Should I cook the lamb complete the day before.
Or I wasthinking of doing stage 1&2 of the roasting step the day before, and stage 3&4 on the day.
Thanks
Was Fantastic!!?
Thanks for getting back to me in time too.
How long did you reheat it and at what temperature?? I’d love to do this!
Hi Tony! To be honest, I’d probably do steps 1 to 3, then just do the browning on the day. So basically, ensure it is basically pull apart tender the day before – end of step 3 – then on the day just reheat and brown it. Stress free!
This is the furthest thing from Greek lamb. Real greeks won’t give out the recipe, and clearly that still holds true.
I guess only a true Greek would be able to say that Aj. But I tell you, this is one of the best roast lamb recipes I tried and I’ve grown up cooking lamb all different ways. I did Greek salad roast potatoes and tzatziki for dinner then souvlaki for lunches next day. Absolutely beautiful, I used no bay leaf though (forgot) and would you a little less thyme next one. Well done great recipe!
Fantastic to hear Beky! So glad you enjoyed it! N xx
I’m sorry you feel that way AJ 🙂 I did get the recipe from a fantastic Greek food blog, from a Greek national!
A very gracious response to Aj, Nagi. Wow. I’m always amazed when someone uses the internet to be rude – just shows their heart. I really appreciate your recipe – I made it for today’s Easter lunch – and it is FABULOUS!!!
I’m so pleased to hear that Lori! Thank you for letting me know! N xx ❤️ <-- ?
Could you do this in a slow cooker instead?? Looks divine.
Gosh yes! I would do 12 hours on low but then definitely finish it in the oven to get the browning and reduce the braising liquid 🙂
Could I please ask if you cook this in a slow cooker if you suggest to brown it first and then place in slow cooker with all the other ingredients like in the recipe for cooking it in the oven?
Hi there Gitte! I would cook in the slow cooker then brown it later 🙂 Because any browning you do beforehand will sweat off in the slow cooker!
Hi Nagi. I have a another question fo you. If I am slow cooking the lamb instead of cooking it in the oven, you said there is no need to brown it at the beginning as it will sweat of in the slow cooker. Does that mean if you put the lamb in the slow cooker raw you won’t need to rub in the oil onto the lamb at least he beginning before adding it to the slow cooker and just need to add the garlic, Rosemary and spices etc and just browning the lamb off in the oven at the end instead?
Please advise.
Thanks Gitte
Hi Gitte! Nope, follow the recipe for the rub etc (you want the flavour) 🙂
Hi Nagi.
Thanks very much for your reply. Really useful.
I made this with a 8 lb. boneless leg of lamb and it was amazing. I followed the instructions exactly and the result was a very tender and flavorful roast.
Oh wow oh wow oh WOW!!! I’m so happy to hear that Barry, thanks for letting me know! N xx
Hi Nagi, thank you for these delicious recipes. I am looking forward to trying a number of them. A quick question in relation to the Greek roast leg of lamb – I am cooking a 1Kg leg of lamb. Do I use the same quantity of ingredients above and the same cooking time as the 2Kg? Also I have noticed that the instructions refer to browning at 250C while the box below is at 220C. Which one should it be?
Thank you again!
Hi Rania! Thanks for the question, I updated. 🙂 220C is high enough! You can half the garlic and powder etc to rub the lamb but still use the same amount of onion and liquid for the pan (need it to ensure the lamb infuses with sufficient flavour / doesn’t dry out). For cook time, you can reduce by 1 hour or so – take this off the covered cook time 🙂
Delicious Nagi. Will definitely prepare this again!
Woo hoo! I’m glad to hear you enjoyed this, thanks for letting me know Rania! N xx
Hi Nagi
I’ve just discovered your site (via your article on Houzz) – and I’m so glad! Firstly, well done you for being brave to make a major life change and come to enjoy further happiness and success from doing something you love. Your site is inspiring and your recipes are mouth watering and beautifully written. I’m looking forward to expanding my cooking repertoire! And now for my cooking question! Love the sound of this recipe – I have a lamb shoulder in the fridge that I’m looking to slow cook, can I adopt this recipe for a shoulder instead? Thank you ??
Hi Tania – welcome to RecipeTin Eats! I’m so glad you found me too, and thank you for your kind words! 🙂 YES this is fantastic made with shoulder too 🙂 (Actually, even better because shoulder is juicier!) Just reduce the cook time by about 1 hour because shoulder is a flatter cut than a leg so it won’t take as long. Skip the browning step (in the roasting table in the recipe) which reduces it by 30 minutes, then reduce the covered cook time by a further 30 min. Hope you LOVE IT!
???? Awesome. Thank u for the response and extra tips. Much appreciated.