Slow-Roasted Greek Lamb Leg with Garlic and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 230 minutes pairs pounds bone-in lamb leg, sliced 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from oven, tent with foil, and let rest for 20 minutes before carving to allow juices to redistribute.

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Frequently asked questions

How long does Slow-Roasted Greek Lamb Leg with Garlic and Rosemary take to make?

Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Greek Lamb Leg with Garlic and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds bone-in lamb leg from drying out.

Can I substitute ingredients in Slow-Roasted Greek Lamb Leg with Garlic and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Greek Lamb Leg with Garlic and Rosemary for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Greek Lamb Leg with Garlic and Rosemary?

Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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