This succulent Slow Roasted Boneless Leg of Lamb will be the centerpiece for your holidays and special occasions.
Perfectly seasoned with herbs, lemon juice, and garlic, on a bed of vegetables, this roasted Greek style lamb is melt-in-your-mouth delicious!
The Best-Roasted Lamb Recipe for You!
Cooking with lamb doesn't have to be intimidating. My slow roast leg of lamb recipe is fool-proof. It's hard to resist the aroma of this delicious, succulent lamb roast as it slowly cooks in the oven. Despite the long cooking time of this recipe, it doesn't require much effort or ingredients.
The best way to serve the slow roasted lamb leg is with these side dishes: Easy Air Fryer Asparagus Parmesan, Air fryer Jalapeno Poppers, Instant Pot Yukon Gold Mashed potatoes (No Drain - 8 Minutes!), Mashed Potatoes with Boursin Cheese and our favorite new recipe…Hasselback Potatoes.
Succulent Slow Roasted Boneless Leg of Lamb
Why this Is One of My Favorite Roast Lamb Recipes?
I love how the petite golden potatoes, carrots, and boneless lamb leg all roast together in one roasting pan. The flavor is fantastic, the meat is tender, the smell of this lamb is irresistible, and this recipe serves a large group. You can make the lamb gravy or not; it's entirely up to you.
Fast Vs Slow Roasted Leg of Lamb
You can roast a leg of lamb in two ways: fast or slow. Cooking the lamb quickly on high heat is always risky because the lamb should be cooked to medium rare (165 F). You must use a thermometer to determine the exact moment the lamb reaches this stage, then remove it from the oven and set it aside to rest. As you can imagine, it's very easy to overcook lamb when fast roasting.
The slow Greek-style method reduces the risk of overcooking the lamb. Slow cooking lamb transforms it from tough, dry to melt-in-your-mouth deliciousness. The consistent low temperature breaks down the fat and connective tissues within the meat structure, causing it to become fork tender.
The Perfect Centerpiece for Your Special Occasions
Bone-in Vs Boneless Leg of Lamb
In general, bone-in meat has more flavor than the same cut without the bone. This is due to the fact that the bone will impart deeper flavors to the meat.
However, roasting bone-in meat takes up more space in the pan and requires more cooking time. For space considerations and ease of serving, boneless is the way to go.
Also, when working with a butterflied leg of lamb, you can remove large pockets of fat (which tend to be localized around a few major intermuscular glands), reducing gaminess while also making the lamb easier to carve and more enjoyable to eat.
Regardless of which method you use, this easy recipe will yield delicious lamb meat.
Simple Ingredients In One Single Baking Dish
- Vegetables: The vegetables I use are carrots, garlic cloves, and petite gold potatoes; however, other vegetables can be substituted like white onions. The best vegetables for this recipe are fibrous ones with long cooking times.
- Boneless leg of lamb: I use the boneless leg of lamb roast that's about 5 lbs (around 2.2 kg). I got the boneless leg of lamb from Costco.
- Seasoning Mixture: You will need garlic powder, onion powder, oregano, paprika, black pepper, olive oil, lemon juice, some balsamic vinegar, and salt.
See the recipe card for quantities.
Fork Tender Leg of Lamb
How to Make Slow Roasted Boneless Leg of Lamb
First, set the oven temperature to 350 degrees F.
Next, use a small paring knife, make 6 small slits over the lamb and insert the garlic cloves into each slit.
Then, in a small bowl, mix olive oil, salt, garlic powder, onion powder, paprika, black pepper, oregano, balsamic vinegar, and lemon juice.
After that, place lamb in a Dutch oven (or any baking pan) and rub with seasoning mixture until all covered with the seasoning.
Now, add potatoes and carrots, and place the sprigs of fresh rosemary on top of the lamb.
Then, cover the Dutch oven with the lid, if using a roasting pan, cover it with aluminum foil, and bake for 3 and half hours. Leg of lamb is done when the internal temperature reaches 165 F.
Finally, remove the lid and roast for 20 minutes until the top crisps. Transfer the slow-roasted lamb to a serving dish and enjoy your flavorful meat!
The Perfect Meal
Variations and Substitutions
- Bone-in lamb: Make sure the bone-in lamb leg is about the same size so the temperature and cooking times are the same.
- Seasonings: You can use whatever herbs you like to season your slow roasted boneless leg of lamb. If you don't have fresh herbs, you can use dried herbs.
- Spicy: Add chili pepper flakes to the seasoning mixture.
- Vegetables: You can use whatever vegetables you like. However, I recommend using fibrous vegetables with longer cooking times.
You will need a sharp knife and a Dutch oven or a roasting pan.
A Delicious Recipe for Cold Winter Days
Store the lamb shanks and roasted vegetables in an airtight container in the refrigerator for up to 4 days.
You can also freeze the roasted lamb in freezer-safe containers for up to 2 months.
- I don't recommend using additional fat because lamb is naturally high in fat, no additional butter is required. You'll just need two tablespoons of olive oil for the seasoning mixture.
- Feel free to remove extra fat from the leg of the lamb before seasoning it.
- It's better to remove the lamb from the fridge and allow it to warm up to room temperature before you start.
- Cut the vegetables into large chunks because they cook for a long time. Larger chunks hold up better.
- You can use pan juices to make gravy.
- You can use fresh garlic with the seasoning mixture. Use fresh garlic and mash it with a mortar and pestle.
- Use an instant-read thermometer (internal meat thermometer) to measure the internal temperature of the slow-roasted leg of lamb.
- You might have to increase or decrease the cooking time depending on the size of your lamb roast.
A Great Flavor You'll Never Forget!
Frequently Asked Questions (FAQs):
Both types of lamb have pros and cons. A bone-in leg of lamb roasts along with the bone, resulting in a very flavorful roast. The leftover lamb bone can also be used to make bone broth. A boneless leg of lamb takes less time to cook but lacks the flavor of the bone roasting alongside the lamb.
When comparing two equal-weight lamb leg roasts, a bone-in leg of lamb cooks slightly slower than a boneless leg of lamb. The roasting time is almost the same if the lamb leg is roasted at a low temperature for an extended period of time.
Sure! Feel free to roast any cut of lamb you prefer. However, the taste and the texture may differ from one cut to another.
- Cook the boneless lamb leg to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash your hands after touching raw meat.
- Don't leave your roasted lamb unattended.
Tender Lamb, Anyone?
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Slow Roasted Boneless Leg of Lamb
- 5 lb leg of lamb boneless
- 6 cloves garlic peeled
- 2 tablespoon salt
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- ¼ cup lemon juice
- 3 sprigs fresh rosemary
- 1 lb petite gold potatoes mini potatoes or baby potatoes
- 5 carrots peeled and cut
- Preheat the oven to 350 degrees F.
- Use a small paring knife, make 6 small slits over the lamb and insert the garlic cloves into each slit.
- In a bowl, mix olive oil, salt, garlic powder, onion powder, paprika, black pepper, oregano, balsamic vinegar, and lemon juice.
- Place the boneless leg of lamb in a dutch oven (or any baking dish) and rub with seasoning mixture until all covered with the seasoning.
- Add potatoes and carrots, place the sprigs of fresh rosemary on top of the lamb.
- Cover the dutch oven with the lid and bake for 3 and half hours. Leg of lamb is done when the internal temperature reaches 165 F.
- Remove the lid and roast for 20 minutes until the top crisps.