Slow Roasted Leg of Lamb with Oregano and Lemon
Elevate your next special occasion with this Slow Roasted Leg of Lamb with Oregano and Lemon—a show-stopping centerpiece bursting with Mediterranean flavors. Perfectly seasoned with a zesty blend of fresh oregano, garlic, lemon zest, and olive oil, this tender, fall-apart lamb is slow-roasted to perfection for hours to lock in moisture and flavor. A touch of dry white wine or chicken broth keeps the roast irresistibly succulent, while a final blast of heat creates an enticing golden-brown crust. Whether bone-in or boneless, this impressive dish is easy to prepare and pairs beautifully with roasted potatoes, fresh greens, or crusty bread. Ideal for Easter, Sunday family dinners, or festive gatherings, this recipe captures the essence of comfort and elegance—all with minimal effort.
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Recipe Information
Ingredients
- 4 pounds Leg of lamb (bone-in or boneless)
- 2 tablespoons Fresh oregano leaves
- 6 Garlic cloves, minced
- 1 Lemon, zested and juiced
- 3 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 cup Dry white wine or chicken broth
- 3 Fresh rosemary sprigs (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Place the leg of lamb on a large cutting board and pat it dry with paper towels.
In a small bowl, mix together the minced garlic, fresh oregano, lemon zest, lemon juice, olive oil, kosher salt, and black pepper to form a paste.
Rub the oregano and lemon paste generously over the entire surface of the lamb, ensuring it coats evenly.
Place the lamb in a roasting pan or large baking dish, fat side up, and pour the white wine or chicken broth into the bottom of the pan to keep it moist while roasting.
Cover the roasting pan tightly with aluminum foil and transfer it to the preheated oven.
Roast the lamb for 3 hours (bone-in) or 2.5 hours (boneless), basting it with the pan juices every hour.
After the initial roasting time, remove the foil and increase the oven temperature to 375°F (190°C). Roast an additional 30 minutes uncovered to achieve a crispy, golden-brown exterior.
Remove the lamb from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute and ensures tender slices.
Garnish with fresh rosemary sprigs (if desired) and serve with your favorite side dishes, such as roasted potatoes, steamed vegetables, or a fresh salad.
Nutrition Facts
Calories |
5966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 459.9 g | 590% | |
| Saturated Fat | 188.0 g | 940% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 419.8 g | 840% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 6403 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
