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!
Can I use pressure cooker and use the oven after that? Like your slow cooker lamb recipe? Am using a 1.5 kg leg of lamb without bone.
Sure can Pearlynn!!
Hi,
I’m going to be cooking a lamb that is 1.2kg with bone in.
Looking at the cooking time chart, I’m guessing it might be 2hrs at step 2, 1hr at step 3… would that be correct?
Hi Michelle, I’d do 2.5 hours at step 2 and then 1 hour at step 3 (You can’t really go wrong) just make sure the meat is succulent and tender, if not, just cook for a little longer ❤️
Hi, can a boneless leg of lamb be used instead?
Ingredients left out of method!!!!
Intelligence left out of Lesley!!!!!!
Hi Lesley, I’m not quite sure I understand what you mean, all the ingredients are in the method! – N x
Hello Nagi,
This recipe look so yummy! Would beef stock work instead of chicken stock ? Or would the beef taste throw off the whole flavour of this?
Hi Shan – you can definitely use beef if you prefer, it will just have a richer flavour – N x
Thanks for responding so quickly, I decided to stick to your exact recipe and went and got chicken stock.
This is was really good!
I had over twenty friends over and served this & your crunchy potatoes and they loved it. This recipe made experienced cooks compliment a novice like me! Haha
Made this today for my Greek Easter & it was a huge hit! Thank you so much!
Wahoo, I’m so glad it was a winner!
hi are the times for bone in and boneless the same?
I’m trying this recipe this weekend for a large group. I’m using about 12 lbs of leg of lamb. Do I need to make any adjustments to the time/temp? Thanks in advance!!!
Folllowing
Going to try the roasted lamb
thanks
You Greek leg of lamb recipe was truly delicious. Thank you for your inspiration! Our family really enjoyed it although we rarely eat lamb…
I will never make a different style lamb aster this. It was amazing. My whole family absolutely loved it.
Wahoo! You’re converted!
I was only able to get a boneless rolled and tied leg of lamb, should I alter the cooking time?
Hi Nagi
I have 2 x 1.7.kg half legs. Should I treat it a a big whole or 2 smalls
PS. I live your recipes. They always are a hit
Hi Jean, treat the cook time as per 1.7kg. I hope you love them! – N x
Amazing result Lamb was fantastic as was the crunchy potatoes 8 people ate everything on the table. Added broccoli with brown butter & almonds and it was fantastic. Nagi you are a legend 👍🎉
I put herbs on the outside. Leave off the fatty layer.
How do you go about cooking the leg when its about 10 lbs? the recipe only shows up to 7lbs
can I substitute the lamb for beef blade?
Hi Nagi!
Can you please explain how to make this the day before? If I cook until step 10 do I refrigerate with liquid then brown the following day?
Hi Nagi, do you think this is something you could cook the day before? Looks perfect for Easter!
Yes definitely Alex!
Hopefully this will turn out delicious
Hi! Do I pour the lemon juice literally around the lamb, mixed with the water OR do I pour the lemin juice ON the lamb?
Hi April, step 7 – pour it around the lamb, I hope you love it!!