Slow Roasted Greek Leg of Lamb

Tender and juicy Slow Roasted Greek Leg of Lamb is the perfect easy Sunday dinner roast. Slowly braised for 3-4 hours in a Dutch oven filled with a lemony Mediterranean herb broth.

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Prep Time: 5

Cook Time: 3 50

Marinate: 3

Course: Main Course

Cuisine: Mediterranean

Keyword: Braised Lamb, dutch oven meals, easy, easy clean up, Greek Lamb, Lamb Roast, lemon oregano, Mediterranean, one pan, one pan dish, red wine, Slow-Roasted

Servings: servings

Calories: 476kcal

Equipment

Dutch Oven or Deep Roasting Pan

Ingredients

2.5-3 lb Boneless Lamb Leg Roast
8 cloves of garlic
4 tbsp Greek Extra Virgin olive oil divided
2 tsp paprika powder
1½ tsp onion powder
1½ tsp dried thyme
2 tsp dried oregano
1 tbsp Dijon mustard
2 yellow onions quartered
2 medium-sized lemons halved
2 sprigs Fresh Rosemary
2 bay leaves
1 cup good quality dry red wine
2 cups beef stock

Instructions

Cut four cloves of garlic into slivers. Next, make small incisions with the tip of a knife in the lamb leg that is large enough for a sliver of garlic to fit. Do as many cuts as you have slivers of garlic.
Grab a small bowl (or add directly to a gallon-sized Ziploc bag for easy cleanup), and add 2 tbsp Olive oil, 1 tbsp Dijon mustard, 2 tsp paprika, 1-1/2 tsp onion powder, 1-1/2 tsp dried thyme, 2 tsp oregano, and 1 tsp each of salt + pepper. Mix to create your marinade to rub all over the lamb massaging it into the meat. Marinate fully coated lamb meat in the fridge for at least 3 hours, but overnight for maximum flavor.
Preheat your oven to 350F, making sure the rack is in the middle position of your oven.
In a large Dutch oven over medium-high heat, add the remaining 2 tbsp of olive oil. Once the oil begins to shimmer (if it begins to smoke, it's too hot), add in the lamb and let sit for 3-4 minutes untouched. Turn and repeat on all sides to brown the surface forming a flavorful crispy crust.
Add bay leaves, sprigs of fresh rosemary, the remaining four cloves of garlic, beef stock, and dry red wine. Bring to a boil and then cover with the lid or tightly wrap in aluminum foil.
Braise in the oven for 3.5-4 hours. Check after 3 hours to see if easily shred; if not, cook another 30 minutes and check again.
Once it's done, carefully remove it and plate it. Strain the remaining thickened sauce in the pan and pour over the lamb roast.

Notes

Storage your leftovers in a food-safe air-tight container in the fridge for up to 3-4 days. Reheat in the microwave or oven at 300F until warm throughout.

Nutrition

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