Greek Slow Roasted Leg of Lamb

Name: Greek Slow Roasted Leg of Lamb
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Greek
Ingredients: 12 cloves of garlic, peeled; 7 lb / 3.5 kg leg of lamb (, bone-in (Note 1 & Note 3 for roasting times for larger/smaller)); 1 1/2 tsp cooking salt / kosher salt ((double for flakes or flaky salt)); 1/2 tsp black pepper; 3 tsp paprika powder ((regular / sweet, not spicy or smoked)); 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 lemon juice ((2 - 3 lemons), plus more to taste); 1 1/2 cups white wine ((or sub with chicken broth/stock, low salt)); 2 cups chicken broth/stock (, low sodium)

Instructions

Prep:15minCook:7h

This is the Greek way of roasting lamb - slow roasted until tender enough to pull apart, braised in a lemon garlic thyme broth that infuses the flesh with flavour and reduces into a lemony, herby jus rather than having to fuss with making a gravy. Easier and more foolproof than traditional roast lamb leg (the carving sort with pink meat) because there’s no worry about overcooking. There’s also a rosemary garlic version of this slow cooked leg (with gravy!) and plenty of other roast lamb recipes - take the Roast Lamb Matchmaker to find your perfect one!This recipe takes 7 1/2 hours to cook (7 hours in oven plus 30 minutes resting time) and is best served freshly made, so start late morning to serve for dinner, or get up VERY early to serve for lunch!Source: adapted from this Slow Roasted Leg of Lamb by Kalofagas

Updated at: Mon, 27 Jul 2026 01:47:56 GMT