Description
This slow roasted leg of lamb is ultra-tender, juicy, and bursting with comforting, savory flavor. A perfect centerpiece for holidays or special gatherings.
Ingredients
Scale
- 5½ lbs leg of lamb (bone-in or boneless)
- Salt & black pepper
- 1 large onion, quartered
- 1 large orange, quartered
- 2 ribs celery, chopped
- 2 cups carrots, chopped
- 1 large head garlic (15–20 cloves), peeled
- 3–4 fresh rosemary sprigs
- 4 cups beef broth
- 2 cups water
- 2 tbsp olive oil
- ¼ cup flour (for gravy)
Instructions
- Preheat oven (300°F for bone-in, 325°F for boneless).
- Layer onion, orange, celery, carrots, garlic, and rosemary in a large roasting pan.
- Season lamb with salt and pepper, place on veggies.
- Add broth and water. Drizzle lamb with oil. Cover tightly with foil.
- Roast bone-in 4½–5½ hrs (or boneless 40 min/lb to 175°F) for fall-apart tender meat.
- Uncover, flip, baste, and roast 45 min more, basting every 15 min.
- Rest lamb on a platter, tented with foil.
- For pan gravy: remove veggies, mash garlic into juices, bring to boil, and whisk in flour to thicken. Strain if desired.
- Slice or shred lamb and serve with gravy.
Notes
Use a thermometer for best results. Try thyme or sage if you’re out of rosemary. Let the lamb rest before slicing to retain juiciness.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg