Slow-Roasted Greek Lamb Leg with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender lamb leg slow-roasted with garlic, fresh rosemary, and lemon, infused with traditional Greek flavors perfect for a festive meal. This Greek-inspired lamb recipe, ready in about 230 minutes, pairs bone-in lamb leg, garlic cloves, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 8 Greek cuisine 450 cal/serving

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Ingredients

5 pounds bone-in lamb leg
6, sliced garlic cloves
4 fresh rosemary sprigs
1/4 cup lemon juice
1/4 cup olive oil
2 teaspoons dried oregano
1 tablespoon salt
1 teaspoon black pepper
1 cup water

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Instructions

Step 1: Preheat oven to 300°F. Using a small knife, make 12 small incisions all over the 5-pound lamb leg and insert 6 sliced garlic cloves and 4 fresh rosemary sprigs into the slits.
Step 2: In a small bowl, combine 1/4 cup olive oil, 1/4 cup lemon juice, 2 teaspoons dried oregano, 1 tablespoon salt, and 1 teaspoon black pepper. Rub this marinade all over the lamb leg thoroughly.
Step 3: Place the lamb on a rack in a roasting pan and pour 1 cup water into the bottom of the pan to keep the meat moist.
Step 4: Roast the lamb low and slow for approximately 3 to 3.5 hours, basting every 45 minutes with pan juices, until the internal temperature reaches 135°F for medium-rare.
Step 5: Remove from oven, tent with foil, and let rest for 20 minutes before carving to allow juices to redistribute.