Herb-Infused Slow-Roasted Leg of Lamb

Name: Herb-Infused Slow-Roasted Leg of Lamb
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 8 servings
Ingredients: 1 leg of lamb (5 lbs); 2 tbsp olive oil; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; 1 tbsp fresh oregano, chopped; 4 cloves garlic, minced; 1 tbsp sea salt; 2 tsp black pepper; 1 lemon, zested and juiced; 2 cups chicken broth; 1/2 cup dry red wine

🕒 Prep: 15 min

🔥 Cook: 3 hours 30 min

🍽 Serves: 8

★★★★★

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If you're looking to impress at your next family gathering or holiday celebration, this Herb-Infused Slow-Roasted Leg of Lamb is a standout choice. Infused with fresh herbs and slow-roasted to perfection, this dish is as aromatic as it is delicious.

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Ingredients for Herb-Infused Slow-Roasted Leg of Lamb

The star of this dish is undoubtedly the leg of lamb, providing a rich and flavorful base. The olive oil helps the herbs adhere to the meat while adding its own subtle flavor. Fresh rosemary, thyme, and oregano bring aromatic, earthy notes, while garlic adds depth and a little kick. Seasoning with sea salt and black pepper enhances and balances the flavors. Lemon zest and juice introduce a bright, zesty contrast. The chicken broth and dry red wine keep the meat moist and infuse it with additional flavor during cooking.

Tips & Tricks

For a deeper flavor, marinate the lamb overnight with the herb paste.
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare.
Basting is key — do it every 30 minutes for extra juiciness.

Serving Suggestions

This lamb pairs wonderfully with a side of roasted root vegetables or a fresh, vibrant salad. Consider serving it alongside a creamy potato gratin or couscous with dried fruits and nuts for a Mediterranean flair.

Frequently Asked Questions

Can I use dried herbs instead of fresh?: Yes, but reduce the quantity by half since dried herbs are more concentrated.
What can I substitute for red wine?: You can use additional chicken broth or a splash of balsamic vinegar for acidity.
How do I store leftovers?: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Herb-Infused Slow-Roasted Leg of Lamb Recipe Walkthrough

Start by preheating your oven to 325°F (163°C). This moderate temperature is key to achieving that tender, fall-off-the-bone texture. In a small bowl, combine your olive oil, fresh rosemary, thyme, oregano, minced garlic, sea salt, and black pepper to create a fragrant herb paste. Take your time rubbing this paste all over the leg of lamb, ensuring it's evenly coated. This step is crucial for flavor infusion, so don’t rush it!

Next, place the lamb in a roasting pan. Squeeze the lemon juice over the top and sprinkle the zest across the surface. Now, pour in the chicken broth and red wine around the lamb to create a moist cooking environment. Cover the pan tightly with aluminum foil to trap all those wonderful aromas and juices. Pop it into your preheated oven and let it roast for 3 hours, basting occasionally to keep the top juicy. The gentle heat will work its magic on the meat, making it beautifully tender.

After 3 hours, remove the foil and increase the oven temperature to 375°F (190°C). This final half-hour is where the magic happens — you’ll get that gorgeous, crispy exterior. Once it’s done, take the lamb out and let it rest for about 15 minutes before slicing. Resting allows the juices to redistribute, ensuring each slice is succulent.

Why You'll Love This Recipe

Perfectly balanced flavors from fresh herbs and citrus.
Slow roasting ensures tender, juicy meat.
Simple preparation with impressive results.
Minimal hands-on time, letting you enjoy your company.

Ingredients

1 leg of lamb (5 lbs)

2 tbsp olive oil

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

1 tbsp fresh oregano, chopped

4 cloves garlic, minced

1 tbsp sea salt

2 tsp black pepper

1 lemon, zested and juiced

2 cups chicken broth

1/2 cup dry red wine

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).

2. In a small bowl, mix olive oil, rosemary, thyme, oregano, minced garlic, sea salt, and black pepper to create an herb paste.

3. Rub the herb paste all over the leg of lamb, ensuring even coverage.

4. Place the lamb in a roasting pan and pour the lemon juice and zest over it.

5. Add chicken broth and red wine to the pan to keep the meat moist.

6. Cover the pan with aluminum foil and roast in the preheated oven for 3 hours, basting occasionally.

7. Remove the foil and increase the oven temperature to 375°F (190°C). Roast for an additional 30 minutes until the exterior is browned and crispy.

8. Let the lamb rest for 15 minutes before slicing and serving.

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