Slow-Roasted Herb-Crusted Lamb Leg with Sun-Dried Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Mediterranean-inspired centerpiece where succulent lamb leg is marinated in garlic and herbs, then slow-roasted to tender perfection with a vibrant tomato crust. This mediterranean-inspired grilling ready in about 190 minutes pairs lamb leg, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 6, 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.

★ 3.5 (11 ratings) Prep: 25 min Cook: 165 min Serves 6 Mediterranean cuisine 510 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat lamb leg dry with paper towels, then rub with 3 tbsp olive oil, 6 minced garlic cloves, 2 tbsp chopped rosemary, and 2 tbsp chopped thyme.
  2. Step 2: Place lamb leg on a rack in a roasting pan. Surround with 4 chopped carrots and 2 quartered onions.
  3. Step 3: Mix 3 oz chopped sun-dried tomatoes with 2 tbsp balsamic vinegar and 1/2 cup red wine; pour over lamb and vegetables.
  4. Step 4: Cover pan tightly with foil and roast for 2 hours until internal temperature reaches 145°F.
  5. Step 5: Remove foil and increase oven temperature to 425°F. Roast uncovered for 25 minutes until surface is golden and crusty.
  6. Step 6: Let rest 20 minutes before slicing. Serve with pan juices and roasted vegetables.

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Frequently asked questions

How long does Slow-Roasted Herb-Crusted Lamb Leg with Sun-Dried Tomato take to make?

Total time is about 190 minutes (25 min prep + 165 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 Herb-Crusted Lamb Leg with Sun-Dried Tomato?

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 lamb leg from drying out.

Can I substitute ingredients in Slow-Roasted Herb-Crusted Lamb Leg with Sun-Dried Tomato?

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 Herb-Crusted Lamb Leg with Sun-Dried Tomato for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Herb-Crusted Lamb Leg with Sun-Dried Tomato?

Mediterranean grilling 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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