Slow-Roasted Lamb with Garlic and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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

★ 4.5 (13 ratings) Prep: 20 min Cook: 180 min Serves 6 Mediterranean cuisine 510 cal/serving
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Ingredients

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.

Frequently asked questions

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

Total time is about 200 minutes (20 min prep + 180 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 Lamb 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 leg of lamb from drying out.

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

Mediterranean comfort food 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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