Slow Roast Leg of Lamb

This delicious Slow Roast Leg of Lamb recipe is boneless, marinated overnight and slowly roasted to perfection. You’ll be rewarded with the most tender, succulent lamb that is totally worth the wait!

Slow Roast Leg of Lamb

If you’ve never been a fan of lamb before, this recipe is sure to make you love it. This is the best way to cook lamb! The vinegar based marinade tones down the gaminess of the lamb and, paired with the slow roast, creates the most incredibly flavored and tender meat.

Growing up, my mom only used to make lamb for Easter or sometimes for Christmas, but that’s about it. She never liked lamb, still doesn’t, but she’d always cook it for my dad. I decided then that I didn’t like lamb. But then I got married, and hubs is a big fan of lamb which is why I started cooking it more often.

This recipe made a believer out of me! I am now a huge fan of lamb. Lamb can be quite costly, which is why if you’re going to spend the money, you might as well do it right. You’ll have one unforgettable dinner, plus you’ll be a rockstar!

Ingredients

Keep scrolling to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Onions
• Fresh rosemary
• Fresh parsley
• Garlic
• Salt & pepper
• Olive oil
• White vinegar

I used white onion for this recipe, but any type will work. If you wanted to change the flavor a bit, using red or white wine vinegar would be amazing as well. For marinades, I prefer to use fresh herbs. You don’t need any heat to really pull out all that awesome flavor!

For the lamb you will need:

• Leg of lamb, boneless or bone-in
• Garlic
• Chicken broth
• Olive oil
• Water

For the gravy you will need:

• Tomato paste
• Cornstarch
• Water

How to Make Slow Roasted Leg of Lamb

1. Marinate the lamb: Combine all the marinade ingredients in a large ziploc bag. Poke holes in the lamb with a small, sharp knife and insert sliced pieces of fresh garlic into the holes (optional). Add the lamb to the bag, zip it closed, and toss the bag to distribute the marinade evenly. Let it marinate in the fridge for at least 12 hours, and up to 2 days.
2. Roast the lamb: Preheat your oven to 350 F. Quarter the onions, smash the garlic cloves, and add them to your roasting pan. Place the lamb on top of the onions, with the fat side up. Discard any excess marinade. Add the chicken broth and water to the pan, then drizzle the olive oil over the lamb. Cover well with foil and bake for 4 hours. Remove the foil, ladle some juices over the lamb, and return it to the oven for a final hour uncovered.
3. Make the gravy: Pour the pan drippings through a sieve into a saucepan. Skim any excess fat. Bring the drippings to a simmer and whisk in the tomato paste. Create a slurry by mixing the corn starch and water together. Pour the slurry into the gravy as it simmers while whisking. You can add more or less of the slurry to create your desired consistency.

How to Make Leg of Lamb in a Pressure Cooker or Slow Cooker

After your lamb has marinated, sear it on all sides. Add the onion and garlic, then place the lamb on top. Add the water, chicken broth, and oil to the pot. Let everything cook on high pressure for 90 minutes, or in the slow cooker on LOW for 10 hours. Put the lamb under the broiler of your oven if you’d like the exterior to be more crisp after it’s done cooking.

Leftovers

Got leftovers? No problem! Store leftover cooked lam in airtight containers in the fridge for 3 to 4 days!

What to Serve With Leg of Lamb

• Italian Parmesan Roasted Potatoes
• Mashed Potatoes
• Old Fashioned Green Beans
• Garlic Parmesan Roasted Brussels Sprouts
• Balsamic Parmesan Roasted Asparagus and Tomatoes

Craving More Lamb? Try These Recipes:

• Herb Crusted Rack of Lamb
• Greek Lamb Burgers
• Rosemary and Garlic Leg of Lamb
• Turkish Gozleme with Lamb
• Rosemary Lamb Chops with Garlic Mint Sauce
• Lamb Souvlaki