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Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices Recipe

Avatar photoBySusan Miller
Jump to Recipe· 4.7 from 109 reviews
Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices Recipe

If you’re craving a deeply flavorful, melt-in-your-mouth roast that practically melts any dinner guests’ hearts, you’ve come to the right place! This Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices Recipe is my absolute go-to when I want something rustic yet refined. The long, slow roasting draws out every ounce of tenderness and flavor, while the aromatics infuse each bite with a fragrant punch that lingers deliciously.

Why You Should Make This Recipe

Unbeatable tenderness: Roasting the lamb slowly ensures it’s juicy and tender beyond belief, perfect for a special occasion or family feast.
Effortless preparation: With just a handful of simple ingredients and a “set it and forget it” method, this recipe is perfect even for busy cooks.
Depth of flavor: Garlic, rosemary, and pan juices mingle beautifully to create a rich, savory sauce that elevates every bite.
Versatile and impressive: This dish works wonderfully for Sundays, holidays, or anytime you want to impress without stress.

The image shows a black roasting pan filled with a large cooked meat piece, mainly beige and brown with some crisped golden brown spots, sitting in a light brown broth. The broth contains large chunks and slices of translucent white onions and visible thin sprigs of herbs scattered throughout. The pan rests on a white marbled surface that adds a clean, bright contrast to the warm colors of the meat and broth. The texture of the meat looks tender and slightly browned on the edges, with the long bone extending out to the right side. Photo taken with an iphone --ar 2:3 --v 7 - Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices, roasted leg of lamb with garlic and rosemary, tender slow roast lamb recipe, flavorful roast lamb dishes, easy lamb roast for special occasions

Ingredients & Substitutions

The beauty of this recipe lies in its simplicity—each ingredient plays a vital role in crafting that perfect slow roast experience. From the fragrant garlic to the tender lamb leg and savory broth, everything combines for a well-balanced dish that’s as satisfying in flavor as it is in texture.

Flat lay of a whole raw leg of lamb with rich red meat and marbled fat, a halved unpeeled garlic head showing cloves, a peeled onion quartered into four pieces, two fresh green rosemary sprigs, a small bowl of deep brown beef broth, and a drizzle of golden olive oil, all beautifully arranged with natural light highlighting their textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices, roasted leg of lamb with garlic and rosemary, tender slow roast lamb recipe, flavorful roast lamb dishes, easy lamb roast for special occasions
  • Whole garlic head: Cutting it in half releases mellow, sweet garlic flavors during roasting, infusing the lamb beautifully without overpowering.
  • Onion: Adds a subtle sweetness and helps create those luscious pan juices that you’ll want to drizzle generously.
  • Rosemary sprigs: Classic pairing with lamb—offers earthy, piney notes that perfectly complement the meat.
  • Bone-in leg of lamb (or shoulder): The bone adds flavor and moisture, while a shoulder cut is a fantastic, budget-friendly alternative.
  • Beef broth and water: These liquids keep the lamb moist and produce a rich, savory sauce for serving.
  • Olive oil, salt, and pepper: Basics that help develop a beautiful crust and enhance all the natural flavors.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices Recipe

Step 1: Prepare Your Aromatics and Lamb

Start by preheating your oven to 335°F to ensure a gentle, slow roast. In a large roasting pan, arrange your halved garlic head, quartered onion, and fresh rosemary sprigs—these aromatics will be the fragrant bed your lamb rests on. Place the whole leg of lamb on top and season generously with salt and pepper, rubbing it well into the meat to build a flavorful crust.

Step 2: Drizzle and Add Liquids

Drizzle olive oil over the entire lamb leg to help with browning and infuse richness. Then, carefully pour the beef broth and water into the pan around (not over) the lamb, which will keep it moist and create those coveted pan juices. Cover the pan tightly with foil to trap steam but allow just enough to escape for that perfect roast.

Step 3: Roast Slowly and Turn

Place the roasting pan in your preheated oven and let the magic happen for about 4 to 4.5 hours, depending on the size of your lamb. This slow roasting breaks down the fibers, making the meat succulent. After that time, remove the foil carefully and turn the lamb over to brown the other side, then return the roast to the oven uncovered for another 45 minutes to develop a gorgeous crust.

Step 4: Rest and Serve with Pan Juices

Once your lamb is beautifully roasted and tender, take it out of the oven and use a spoon to gently drizzle the rich, flavorful pan juices over the meat. Let it rest for a few minutes to lock in the juices before carving. This simple final step brings the whole dish together, creating a truly unforgettable experience.

How to Serve Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices Recipe

A white plate holds a large cooked lamb shank with a long bone extending out from the top. The lamb meat is tender and shredded at the bottom, showing juicy, light brown strands mixed with darker brown cooked meat. The top layer is a golden-brown crispy skin with some darker charred spots, garnished with green rosemary sprigs scattered across the meat. A small pool of glossy brown sauce sits at the base of the meat. The plate is set on a surface with a white marbled texture, and a striped beige and white cloth is partially visible next to it. photo taken with an iphone --ar 2:3 --v 7 - Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices, roasted leg of lamb with garlic and rosemary, tender slow roast lamb recipe, flavorful roast lamb dishes, easy lamb roast for special occasions

Garnishes

Fresh rosemary sprigs or finely chopped parsley sprinkled on top add a pop of color and fresh herbaceous aroma that complements the slow roast beautifully. A few lemon wedges on the side allow guests to add a light, zesty contrast if desired.

Side Dishes

Roast potatoes or creamy mashed potatoes are timeless companions to slow-roasted lamb, perfect for soaking up those rich pan juices. A simple green vegetable like steamed asparagus, green beans, or even a crisp salad balances the plate with freshness and color.

Creative Ways to Present

For a charming rustic feel, serve the lamb carved on a wooden board surrounded by roasted garlic cloves and herbs. Alternatively, slice the meat thinly and arrange it over creamy polenta or a bed of fragrant couscous for a modern twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Place any leftover lamb along with some of the pan juices into an airtight container and store in the refrigerator. This will keep your roast moist and delicious for up to 3 days, making for easy next-day meals or snacks.

Freezing

To freeze, remove the meat from the bone first and place it into a freezer-safe bag, ideally with some pan juices to prevent drying. Your lamb will maintain excellent flavor and texture for up to 2 months in the freezer.

Reheating

Rewarm your lamb gently either in the oven or microwave at a low temperature, ideally with a drizzle of the reserved pan juices. This keeps the meat moist and tender, just like the day it was roasted.

FAQs

  1. Can I use lamb shoulder instead of leg of lamb?

    Absolutely! Lamb shoulder works wonderfully for this slow roast method. It’s well-marbled and becomes incredibly tender and flavorful when cooked low and slow, making it a fantastic alternative if leg of lamb isn’t available or if you’re looking for a more economical cut.

  2. Why is the lamb covered with foil instead of a lid during roasting?

    Covering with foil rather than a lid allows a small amount of steam to escape. This prevents the lamb from becoming soggy, while still locking in moisture enough to keep the meat tender and juicy throughout the long roasting time.

  3. Can I add other herbs besides rosemary?

    Definitely! Sage and thyme are both excellent alternatives that complement lamb beautifully. You can also experiment with a mix of herbs to tailor the flavor profile to your liking.

  4. How do I know when the lamb is done?

    Since this recipe is a slow roast, the key is a time-based approach: approximately 4 to 4.5 hours for a 4.5 lb leg, then an additional uncovered 45 minutes. The meat should be fall-apart tender with beautifully browned edges. If you prefer, a meat thermometer can help—aim for an internal temperature around 135°F to 140°F for medium-rare, but the slow cooking typically pushes the meat closer to well done, ideal for shredding or slicing.

Final Thoughts

This Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices Recipe is truly a showcase of how simple ingredients and time can transform a cut of meat into an unforgettable centerpiece. Whether you’re celebrating a special occasion or simply craving comfort food that feels indulgent, this roast delivers every time. Give it a try—you’ll be thrilled with the succulent, aromatic results that your family and friends will keep asking for again and again.

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Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices Recipe

Slow Roast Leg of Lamb with Garlic, Rosemary, and Rich Pan Juices Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 109 reviews
  • Author: Susan
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 15 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: British
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Description

This slow roast leg of lamb recipe yields a tender, flavorful roast perfect for a comforting family meal. The lamb is cooked slowly with garlic, onion, and rosemary, infused with savory beef broth, creating succulent meat that falls off the bone. Covered first to retain moisture and finished uncovered for a beautifully browned crust, this method ensures a perfectly cooked leg of lamb every time.

Ingredients

Scale

Meat and Vegetables

  • 1 whole garlic head, unpeeled, cut in half horizontally
  • 1 onion, peeled and quartered
  • 2 rosemary sprigs
  • 4.5 lb leg of lamb, bone-in (or shoulder)

Seasonings and Liquids

  • Salt and pepper, to taste
  • 1.5 tbsp olive oil
  • 3 cups beef broth
  • 2 cups water

Instructions

  1. Preheat the Oven: Preheat your oven to 335°F to prepare for slow roasting the lamb.
  2. Prepare Roasting Base: Place the halved garlic head, quartered onion, and rosemary sprigs in the bottom of a large roasting pan to infuse flavor during cooking.
  3. Season the Lamb: Lay the leg of lamb on top of the garlic, onion, and rosemary. Generously season the entire leg with salt and pepper, then rub the seasonings in. Drizzle the olive oil evenly over the lamb to enhance browning.
  4. Add Liquids: Pour the beef broth and water around the lamb in the roasting pan, ensuring the liquid stays around the meat to keep it moist.
  5. Cover and Roast Slowly: Cover the roasting pan tightly with foil, allowing some steam to escape to prevent the meat from becoming soggy. Roast in the preheated oven for approximately 4 to 4.5 hours, depending on the size of your leg of lamb.
  6. Uncover and Turn: Remove the roasting pan from the oven, carefully remove the foil, and turn the lamb over to ensure even cooking and browning.
  7. Finish Roasting Uncovered: Return the pan to the oven uncovered and roast the lamb for an additional 45 minutes, allowing the exterior to develop a rich, golden crust.
  8. Rest and Serve: Remove from the oven and spoon the pan juices over the lamb before serving to enhance the flavor and juiciness.

Notes

  • Do not leave the lamb uncovered during the initial slow roasting to prevent it from drying out.
  • Other herbs such as sage or thyme can be substituted for rosemary.
  • If you cannot find leg of lamb, a shoulder cut is a good alternative.
  • To store leftovers: Place the lamb along with some cooking liquid in an airtight glass container and refrigerate for up to 3 days.
  • To reheat: Warm leftovers gently in the microwave or oven with some of the cooking liquid to keep the lamb moist.
  • To freeze: Remove meat from the bone before placing in a freezer-safe bag. Freeze for up to 2 months for best quality.
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