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 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!
Now you know I’m sold on this one as soon as I see the word ‘Greek’. I always trust your recipes, but I can definitely second how wonderful Greek roast lamb is.
I’ve spent many an Easter in Greece and the lamb is just something else.
Great recipe as always and I love the gravy!
Oooh! You’ve had the REAL DEAL in Greece, I’m so jealous! I know they don’t cook it quite as long as this recipe but I suspect the lamb is fattier over there because when I first used an authentic Greek recipe, it called for around 4 hours cook time which was well beyond medium but not enough to make it tender. 🙁 That’s why I changed mine to a slow roasted one!
OMG! This looks heavenly.
Thank you so much Dhanya!!! 🙂
This recipe looks fantastic. A leg of lamb for 2…I wish…Can’t wait to make this for company…:)
I made this the other day when it was just me, I’ve been cooking up a STORM with leftover lamb recipes and still got a bag in the freezer!!! 🙂
Ok.. you’re food pics are always on point but DOZER FOR THE WIN. I wish he could make an appearance in every picture… he’s adorable.
This lamb looks really yummy… hoping to try it out soon.
I kid you not Martina, sometimes I’ll finish a shoot and I have more photos of Dozer than I do of the food! BA HA HA!!! 🙂 N x
We love our lamb as we make it every year for Easter. Our lamb never turns out dry — we don’t roast it for as long as you do — it comes out medium or medium rare. The taste is amazing and I can’t wait to eat some — we will have to try your recipe and you can’t have lamb without garlic. It’s an unwritten rule — just understood. Lamb + Garlic = FANTASTIC! Buona Pasqua!
I agree!!! I go a little nuts with garlic when it comes to lamb!! HAPPY EASTER MARISA! N x
Damn Nagi! No one dethrones you!!!! This is glorious! And I am drooling over those taters!!! You know me and taters 🙂
BA HA HA! My family dethrones me ALL THE TIME of every self proclaimed title!!!
Hi Nagi! I LOVE lamb! The photos are making me drool! Lamb is on the expensive side so I usually only buy it when it is on sale and I have the butcher cut a whole leg in half which is plenty for the two of us, plus leftovers. I usually roast it to medium rare and serve it with my homemade mint sauce (not that green goop they sell in stores). I always do lamb for Easter so this post came at the perfect time! I boil fingerling potatoes until they are just done, then smash them and fry them until they are crispy. I always have peas or asparagus with lamb and dessert is my favorite – carrot cake! 🙂
Thanks Dorothy!!! I couldn’t remember if you liked lamb or not! 🙂 Oooh, I bet you make a wicked carrot cake. Care to share? 😉 “Dorothy’s Best Ever Carrot Cake”. I really want to start putting more baked goods on my blog!!! N x
Hi Nagi! Of course I will share!! It is my own recipe and does not require a mixer! I wanted a carrot cake that has pecans, carrots, coconut and pineapple so I messed around until I got it right. Cream cheese frosting that is topped with toasted coconut is the finish. I had to laugh when I saw what you named it! 🙂 I named it “D’s Favorite Birthday Cake”. I will get it to you soon my friend! 🙂
OOOH!!! I am looking forward to it, I will share it soon! I’m determined to put more sweet things on my blog! N x
Hi Nagi! I just e-mailed you the two recipes. Hope you and Dozer like them! 🙂
Got them Dorothy! Can’t wait to try them!! 🙂 N x
I would have to leave the house for the 7 hours it was cooking, or else I think the aroma would be gloriously torturous!
Honestly, Dozer did not leave the kitchen for 7 hours. He just lay there eyeing the oven!!! 🙂
Oh, Nagi! This looks just wonderful……this is something I MUST try! I always shoot for getting my roast lamb ‘pink’ inside so this will definitely be a new taste experience. I love the idea of no gravy making. Great post! Pinned it!
We’re on the same page – pink or fall apart, nothing in between!! 😉
It is SO worth the time. I’m sure every bite is absolutely amazing!
Thank you Mary!!! I think it’s pretty hard to go wrong with fall apart meat of any kind!! 🙂