Slow-Roasted Lamb with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender slow-roasted lamb infused with fresh garlic and rosemary, perfect for a comforting family dinner. This Mediterranean-inspired comfort-food recipe, ready in about 200 minutes, pairs leg of lamb, garlic cloves, fresh rosemary sprigs 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.

Ingredients

• 3 lbs leg of lamb
• 6, sliced garlic cloves
• 4 fresh rosemary sprigs
• 3 tbsp olive oil
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp lemon zest
• 1/2 cup dry white wine
• 1/2 cup beef broth

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Instructions

1. Step 1: Preheat oven to 325°F (165°C). Using a sharp knife, make 12 small slits all over the 3 lbs leg of lamb and insert 6 sliced garlic cloves and 4 rosemary sprigs into the slits.
2. Step 2: Rub the lamb all over with 3 tbsp olive oil, 2 tsp sea salt, 1 tsp black pepper, and 1 tsp lemon zest for bright aroma.
3. Step 3: Place the lamb on a rack in a roasting pan and pour 1/2 cup dry white wine and 1/2 cup beef broth into the pan to keep it moist during roasting.
4. Step 4: Roast uncovered for 2.5 to 3 hours, basting every 30 minutes with the pan juices, until the internal temperature reaches 135°F for medium-rare.
5. Step 5: Remove lamb from oven and tent with foil. Let rest for 15 minutes before slicing thinly against the grain to retain juices.