This slow-roasted leg of lamb recipe made in Greek style is one of my favorites. It reminds me of summer evenings spent in taverns in Greece. The aromatic taste of lamb that comes off the bone, served with potato salad and authentic Greek yogurt tzatziki, is a perfect dinner.
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Cooking leg of lamb in the oven on low heat, over a bed of vegetables and herbs, is my favourite way to prepare this cut of meat. It’s the best due to its texture, taste, and how easy it is to make. I’ll use plenty of flavours and ingredients to capture as many Greek aromas as possible. After this, another favourite dish would be lamb stew.
Now, let’s review the ingredients I’ll use for the roasted leg of lamb.
Ingredients
I have a leg of lamb of about two kilograms (5 lbs). I cut a piece of bone from it to fit in the baking tray, and that is enough for four to five generous portions.
Around the leg of lamb, I will put some vegetables such as garlic, a whole head (of cloves), two medium-sized onions, two ripe tomatoes, half a sweet red pepper, and about four pieces of sun-dried tomatoes.
To add some liquid, I’ll use half a cup of beer (instead of white wine) and a little warm water in which I will dissolve a tablespoon of beef stock and the juice of half a lemon.
Preparing the Ingredients
I started with the lamb meat. After removing excess fat (leave some for flavour), I made a few holes in the meat with a knife and inserted peeled garlic cloves (about ten).
I placed the leg of lamb in a roasting tray (I chose a ceramic one) and seasoned the meat with a teaspoon of sea salt, freshly ground pepper, half a teaspoon of paprika, and half a teaspoon of garlic powder.
Pour over two tablespoons of extra virgin olive oil and massage the meat well so that all the spices are absorbed well.
While the meat cooks, clean and chop the onions and remaining garlic cloves. Prepare the tomatoes and red pepper as well.
How to Make the Slow-Roasted Leg of Lamb Recipe?
Sear the Leg of Lamb
As with many roast recipes, it’s best to first sear the lamb leg to form a flavourful crust and prevent excessive drying.
Preheat the oven to [insert the correct searing temperature] and place the tray with the lamb leg inside for about 15 minutes. Then, turn the meat over and continue searing (or roasting) for another 15 minutes.
As you can see, the meat has already made a beautiful copper crust on top. Remove the meat from the oven and add the rest of the ingredients.
Add the Ingredients
Next, add to the tray the onions cut in four, the coarsely sliced tomatoes, the additional garlic cloves (unpeeled), the remaining half of the pepper, sliced, the sun-dried tomatoes, and the bay leaves.
I also needed some liquid in the tray, so I poured half a cup of beer (200 ml) and one cup of hot water and dissolved a tablespoon of beef stock in it.
Roast the Lamb
I reduced the temperature to 160C (320F), covered the baking tray with aluminium foil and roasted it for two hours. Halfway through the interval, I turned the lamb meat and basted it well with the liquid.
The total duration of the roasts depends on the size of the lamb’s leg; the meat must be brown and come off the bones very quickly.
Remove the tray from the oven and let the meat rest, covering it with foil to prevent drying out. That’s how I made my slow-roasted leg of lamb, and I can’t wait to dig in!
F.A.Q.
Does slow cooking lamb make it tender?
Lamb, especially cuts like shoulder or leg, contain collagen and connective tissue. Slow cooking over a low temperature for a long time breaks this down into gelatine, making the meat fall-apart tender.
What is the lowest temperature you can cook lamb?
The lowest safe temperature you can cook lamb to depends on the cut and your desired level of doneness. The officially recommended minimum safe temperature by the USDA is 145°F (63°C) for medium-well.
How long does it take to cook lamb at 250 degrees?
The cooking time for roasted leg of lamb at 250 degrees Fahrenheit (121 degrees Celsius) is approximately 3-4 hours, but could take even longer depending on size. Always use a meat thermometer to ensure the internal temperature has reached the safe and desired level of doneness.
How to Store the Slow-Roasted Leg of Lamb?
Don’t leave your roasted leg of lamb at room temperature for longer than 2 hours to prevent bacterial growth.
Allow it to cool slightly before storing. Wrap tightly in plastic wrap or aluminium foil, followed by a layer in an airtight container or bag. It will safely keep in the refrigerator for up to 3-4 days.
For longer storage, freeze your leftover lamb in airtight containers or freezer-safe bags. Frozen cooked lamb can last for 2-3 months for best quality.
How to Serve?
Serve the slow-roasted leg of lamb with tzatziki, warm pita bread, a lemon-dressed Greek salad, and roasted potatoes with oregano.
Also you can pull the tender lamb off the bone and serve it in shredded form for a more casual approach. This works brilliantly for:
- Sandwiches and pita wraps
- Tacos
- On top of salads
If you like my slow-roasted leg of lamb recipe and if you want to make more oven-roasted recipes, I recommend you to try:
- Healthy Baked Turkey Cutlets With Vegetables
- Braised Pork Knuckle Recipe
- Oven-Baked Turkey Legs Recipe
- Easy Oven Baked Pork Steak Recipe
- Best Braised Duck Legs Recipe
- Slow-Cooked Pork Shoulder in the Oven
- Baked Stuffed Whole Chicken Recipe
- Oven Roasted Turkey Thighs Recipe
- Roasted Chicken Legs in the Oven
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Slow-Roasted Leg of Lamb Recipe
Equipment
- 1 Oven tray
Ingredients Â
- 2 kg leg of lamb
- 1 pc garlic head
- 2 pcs onions medium-size
- 2 pcs tomatoes riped
- ½ pcs red sweet pepper kapia or bell pepper
- 4 pcs sundried tomatoes
- 200 ml beer
- 1 pc lemon juice
- 3 sprigs thyme fresh
- 2 leaves bay
- 1 tbsp rosemary dried
- 1 tsp oregano dried
- 2 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- ½ tsp garlic powder
- ½ tsp paprika powder
- 1 tbsp beef stock
- 1 cup water hot
- 2 tbsp olive oil extra virgin
InstructionsÂ
- Made a few holes in the meat with the knife in which insert peeled garlic cloves (about ten).
- Put the leg of lamb in a roasting tray, and season with sea salt, freshly ground pepper, sweet paprika and garlic powder. Pour over the olive oil and massage the meat well so that all the spices are absorbed well.
- Preheat the oven to [insert the correct searing temperature] and place the tray with the lamb leg inside for about 15 minutes. Then, turn the meat over and continue searing (or roasting) for another 15 minutes.
- Add to the tray the onions cut in four, the coarsely sliced tomatoes, the additional garlic cloves (unpeeled), the remaining half of the pepper, sliced, the sun-dried tomatoes, and the bay leaves.
- Pour in half a cup of beer (200 ml) and one cup of hot water and dissolved a tablespoon of beef stock in it.
- Reduce the temperature to 160C (320F), cover the baking tray with aluminium foil and roast it for two hours. Halfway through the interval, turn the lamb meat and baste it well with the liquid.
- Remove the tray from the oven and let the meat rest, covering it with foil to prevent drying out.
- Serve the slow-roasted leg of lamb with tzatziki, warm pita bread, a lemon-dressed Greek salad, and roasted potatoes with oregano.
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