Slow-Roasted Greek Lamb Leg with Garlic Herb Carrots

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender slow-roasted Greek-style lamb leg paired with aromatic garlic herb roasted carrots makes a perfect Easter centerpiece. This Greek-inspired brunch recipe, ready in about 230 minutes, combines bone-in leg of lamb, olive oil, garlic cloves, minced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 650 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

Ingredients

• 5 pounds bone-in leg of lamb
• 3 tbsp olive oil
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp lemon juice
• 2 tsp salt
• 1 tsp black pepper
• 2 pounds carrots, peeled and cut into 3-inch sticks
• 3 tbsp butter
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 325°F. In a small bowl, mix 3 tbsp olive oil, 6 minced garlic cloves, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 2 tbsp lemon juice, 2 tsp salt, and 1 tsp black pepper to create a marinade.
2. Step 2: Rub the marinade evenly all over the 5-pound bone-in leg of lamb. Place the lamb on a roasting rack in a roasting pan and roast uncovered for 3 to 3.5 hours, or until an internal thermometer reads 135°F for medium-rare.
3. Step 3: While the lamb roasts, toss 2 pounds peeled carrot sticks with 3 tbsp melted butter, 2 tbsp chopped fresh parsley, and a pinch of salt and pepper. Spread carrots on a baking sheet.
4. Step 4: During the last 30 minutes of lamb roasting, place the carrots in the oven and roast until tender and slightly caramelized, about 25-30 minutes.
5. Step 5: Remove lamb from oven and tent with foil. Let rest for 15 minutes before carving. Serve alongside the garlic herb carrots.