The Best Greek-Style Slow Roasted Leg of Lamb
I’m sharing how to make the BEST fork-tender Greek-style slow-roasted leg of lamb that turns out flavorful, succulent, and delicious every time!
Before I tried this Greek-style slow-roasted leg of lamb, I thought lamb was not for me! Now, I make this recipe every Easter, and it is one of my family’s all-time favorite dishes. This lamb is juicy, fall-apart tender, and so delicious!
Is this recipe hard to make?
Making a roast lamb does not have to be complicated! You can make restaurant-quality lamb that tastes delicious in your own oven. It only requires 20 minutes of prep time and minimal ingredients.
Does lamb get more tender the longer you cook it?
The key to cooking any tough cut of meat is slow simmering over low heat. Lamb shoulder or leg could take up to two hours to reach the tender zone. The muscle fibers seize up and then relax into a state of tenderness after more cooking. The best way to tell when the lamb has reached the fall-apart-tender stage is to use an internal meat thermometer inserted into the thickest portion of the lamb. The internal temperature for “fall-apart-tender” is roughly 175°F. I remove my lamb at this point, and then I allow it to sit undisturbed for at least an hour. The lamb will get even more tender as it sits, as the internal juices will settle throughout the meat.
What ingredients are in this recipe?
To make this delicious Greek-style leg of lamb, you’ll need the following ingredients:
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5-7 pound leg of lamb
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10-12 peeled garlic cloves, cut into slices
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon sweet paprika
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3 tablespoons extra virgin olive oil
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2 onions, quartered
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1 tablespoon dried oregano
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1 tablespoon thyme leaves
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3-4 sprigs of fresh rosemary
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3-4 lemons, juiced (about ½ cup juice)
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2 tablespoons kosher salt
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1 tablespoon coarse black pepper
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2 cups dry white wine
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2 cups chicken broth
How do I make this recipe?
Start by preheating your oven to 450°F. Next, make slits on the front and back of your lamb (about 25-30 slits) and tuck the garlic slivers into these slits. In a small bowl, combine your garlic powder, onion powder, paprika, dried or fresh thyme, rosemary sprigs, sea salt, and ground pepper. Sprinkle this over the lamb, and then drizzle it with olive oil. Rub the oil and spices into the lamb, and place it in a roasting pan. Roast the lamb for 30 minutes uncovered until a crust forms. After this, take the lamb out of the oven and reduce the temperature to 350°F. Flip the lamb, and pour your wine, lemon juice, and broth into the pan. Add your onions, and bake for 3.5 hours. Flip the lamb once more and then roast it for another 2.5 hours.
How do you cook lamb so that it is tender?
Leg of lamb and lamb shoulder are two of the most flavorful cuts of lamb. Cooking the meat low and slow in the oven makes it very tender. These cuts get even more tender if they’re braised in some sort of liquid or marinade. The level of doneness for lamb is a matter of personal preference. According to the American Lamb Council, most Americans prefer lamb that is cooked medium rather than rare or well done. The French prefer their lamb rare, whereas Greeks enjoy lamb well done, almost falling from the bone. I am definitely in agreement with the Greeks. I prefer lamb that is well done and fall-apart tender!
Is this picky-eater approved?
I was a grown-up (in my 40s, actually) before ever loving lamb. My prior experience with lamb was never pleasant. I had only tried lamb that was cooked and sliced (not fall-apart tender). I also did not like rare lamb meat, nor did I like mint added to lamb. But when I discovered how to cook lamb the Greek way, everything changed! If you’ve never found a lamb recipe that you like, I hope you’ll give this Greek lamb a try—I think you’ll love it!
How do you get Greek-style flavor?
The cut of meat is important to this dish, but the fresh herbs and lemon juice added make all the difference! All of these combined (as well as the additional spices) bring that delicious flavor your friends and family will love. This unique blend of different flavors really takes this roasted lamb to another level!
Greek slow-roasted lamb can be made ahead
Easter is the time of year that I always serve lamb. Because Easter Sunday involves morning worship (and guests coming over for lunch afterward), I HAVE to make my lamb mostly ahead. I make the lamb a day ahead and simply reheat it in a low oven on Easter morning.
How do you know when the lamb is cooked to fall-apart-tender?
You can always insert a fork into the lamb, and if the meat gives easily and falls apart, it’s done! I prefer using an internal meat thermometer that stays in the meat during cooking. I set my thermometer to 175°F. When it reaches this temperature, it alerts me—then I remove the meat and allow it to rest for an hour. If you don’t have an internal meat thermometer, you can use a digital thermometer once you pull the meat out of the oven.
What cut of lamb is best for Greek-style slow-roasted leg of lamb?
Bone-in leg of lamb is my preference, but you can also use a boneless leg of lamb. The lamb I typically purchase at Costco is boneless and labeled “Australian leg of lamb.” I’ve made this recipe using both cuts, and bone-in lamb turns out to be more flavorful and succulent.
Where do you buy the best cut of lamb?
Costco typically sells an Australian boneless lamb leg every spring, which is a good boneless option. But if you prefer a bone-in leg of lamb, you’ll likely need to shop for your lamb elsewhere. The lamb featured in this post came from The Fresh Market, one of my favorite places to purchase meat.
What roasting pan do you use to make this leg of lamb?
I use a roaster with a lid to cook lamb to fall-apart tender. You need to cover the lamb for the long hours of cooking (minus the browning when it is uncovered), so a lid is helpful unless you prefer to cover it tightly with foil. My favorite roaster is an old-timey “speckled pan” like my great-grandmother used to use.
How do you make this a day ahead?
Roast the lamb completely (except for the final 30-minute browning at the end). Allow it to cool for about half an hour before placing it in the fridge overnight. On the day of serving, let the lamb sit for an hour or so (to come closer to room temperature) before placing it (covered) in a warm 300°F oven. The lamb will reheat fully in about an hour. If the lamb needs browning, uncover and roast for 30 minutes. Allow the lamb to rest before serving.
What sides are best to serve with a Greek-style slow-roasted leg of lamb?
I love to serve this main dish with sides like Linda Evan’s Corn Pudding recipe, Mississippi Green Beans, and Shaved Brussels Sprouts Salad with pears, pecans, & gorgonzola. It is also delicious with a Greek salad or a simple salad made with chopped cucumbers, tomatoes, and feta.
Want an even easier version of this recipe?
Over the years, I’ve also created a simplified version of this lamb that is perfect for busy holidays or when you’re feeding a crowd. Instead of using all the herbs and marinade, I simply season the lamb with Kosterina’s Greek Herb & Lemon olive oil, salt, and pepper, and let the oven do the rest. I’ll add baby Yukon gold potatoes to make it a complete meal. You can roast or microwave the potatoes until tender, then place them in the pan with the lamb during the last hour of cooking so they soak up all those delicious juices. It’s incredibly simple, and the flavor is still absolutely amazing!
My recipes for Greek-style slow-roasted leg of lamb
Greek Slow Roasted Leg of Lamb
This Roasted Greek lamb can be (mostly) cooked the day before Easter for a fall-apart-tender meat that folks will devour.
Ingredients
- 5-7 pound leg of lamb
- 10-12 peeled garlic cloves, cut into slivers
- 1 TB garlic powder
- 1 TB onion powder
- 1 TB sweet paprika
- 3 TB extra virgin olive oil
- 2 onions, quartered
- 1 TB oregano
- 1 TB thyme leaves
- 3-4 sprigs fresh rosemary
- 3-4 lemons, juiced (1/2 cup juice)
- 2 TB kosher salt
- 1 TB coarse black pepper
- 2 cups dry white wine
- 2 cups chicken broth
Instructions
- Preheat oven to 450 F (see temp chart below for details).
- Make slits on the surface of lamb (about 25-30) front and back.
- Cut garlic cloves into slivers; insert/tuck into all slits on lamb surface.
- Sprinkle lamb with dry spices/seasonings and rub into lamb.
- Drizzle olive oil over lamb; rub to coat on all sides.
- Place lamb in roasting pan; roast for 30 minutes until brown crust forms.
- Remove lamb from oven; reduce heat to 350 F.
- Turn lamb over (upside down). Pour wine, lemon juice & broth around lamb; add onions to the pan.
- Cover pan with a lid or tightly wrapped foil.
- Bake for 3.5 hours.
- Remove from oven; turn the lamb over; roast 2.5 hours (or until meat shreds with a fork).
- If serving the next day, refrigerate lamb (I keep it in the roaster).
- If refrigerated, reheat the next day and brown 30 minutes uncovered.
- If serving the same day, uncover lamb and roast 30 minutes or until the surface is browned.
- Let lamb rest 30 minutes or an hour before serving.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 788Total Fat 47gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 25gCholesterol 247mgSodium 1392mgCarbohydrates 12gFiber 3gSugar 3gProtein 69g
5-Ingredient Greek Slow-Roasted Lamb & Potatoes
Here is a simplified version of my original recipe. Instead of using all the herbs and marinade, I simply season the lamb with Kosterina’s Greek Herb & Lemon olive oil, salt, and pepper,
Ingredients
- 5-7 pound leg of lamb
- 3 TB Greek Herb & Lemon extra virgin olive oil
- 2 TB kosher salt
- 1 TB coarse black pepper
- 2-3 lbs baby Yukon gold potatoes
Instructions
- Preheat oven to 450°F (see temperature chart below for details).
- Using a knife, make 25–30 small slits all over the lamb (front and back). Season generously with salt and pepper, then drizzle with olive oil and rub to coat evenly.
- Place the lamb in a roasting pan and roast uncovered for 30 minutes, until a browned crust forms.
- Remove from the oven, reduce heat to 350°F, and turn the lamb over. Cover the pan with a lid or tightly with foil, and bake for 3.5 hours.
- Remove from the oven, turn the lamb again, and continue roasting (covered) for 2.5 hours.
- Meanwhile, roast or microwave the baby Yukon gold potatoes until just tender. Add them to the pan with the lamb during the final hour of cooking, allowing them to soak up the juices as the lamb becomes fork-tender.
- If serving the same day, uncover and roast for an additional 30 minutes to brown the top.
- If making ahead, allow the lamb to cool, then refrigerate (I keep it in the roaster). The next day, reheat covered at 300°F until warmed through, then uncover and roast for 30 minutes to brown.
- Let the lamb rest for at least 30 minutes (or up to 1 hour) before serving.
You are correct! Cooking times are a guide but internal temp is king.
Great recipe, but don’t focus on cooking times!
If you’re using a temp probe….. TRUST THE PROBE!
Knocked temp back to 300 degrees after 30 minutes of “browning”…. 450.
5.5lb boneless leg of lamb, 90 minutes internal temps was 175. Our therm-pro has 2 probes…. 1st probe is inside thickest section, 2nd probe confirms our oven temp. We got this cooked in about 2hrs…. For 5.5lb boneless and that was 300 degrees in our oven.
Cook by internal temps….. not by times!
Hi Nancy! I cook mine on Saturday also but refrigerate after cooking and cooling (less than 2 hours). I then reheat it the next morning and keep in warming drawer while at church!!!
I thank you for your recipe and the wonderful instructions. We dont really cook lamb so often but wanted to do it this Easter. Lots of wonderful recipes but yours was the only one that explained how you can cook the day before and reheat as this was my dilemma – attending Easter church service etc., I plan to cook it Saturday evening and cover and leave it outside till lunch time the next day. Would this be ok? I do not want to put it in the fridge as it would be very hot. Planning to serve for Easter lunch. How long would I need to reheat, brown and rest before serving. Do I still need to rest it for half an hour? Appreciate hearing from you, Thanks again and Happy Easter
Just corrected the recipe! You add the lemon juice along with the broth:-)
When do the lemons enter this recipe? I have the 1/2 Cup of lemon juice, when/where do I add it to the rest of the ingredients?
Ho Rose! I keep it covered until the very end. It is definitely fine to uncover it at the end if you need to cook more quickly or broil for a few minutes to brown the meat.
Do you keep the lamb covered the entire five hours? Thanks
Hello Sefra! Great question! My short answer is this: after 3 hours, start checking the lamb. It will be done when the meat is fork-tender. With a bone, it will be pulling away from the bone. With no bone, just use the fork test. I hope this helps!!!!
Hi , this Greek Roast Lamb looks wonderful. I mostly cook a half leg of lamb with the bone . How should I adjust the oven cooking time ? Would really appreciate your answer . Thank you so much .
Sefra