Slow-Roasted Leg of Lamb with Garlic and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender and flavorful slow-roasted leg of lamb infused with garlic, rosemary, and thyme, perfect for a comforting family dinner. This Mediterranean-inspired lamb recipe, ready in about 225 minutes, pairs leg of lamb, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 210 min Serves 8 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). In a small bowl, mix 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 2 tbsp olive oil, 2 tsp kosher salt, and 1 tsp freshly ground black pepper to create a herb paste.
  2. Step 2: Pat dry the 4 lb leg of lamb with paper towels and rub the herb paste all over the surface, pressing gently to adhere. Place the lamb fat side up in a roasting pan.
  3. Step 3: Pour 1 cup of water into the bottom of the roasting pan to keep the meat moist. Cover loosely with aluminum foil and roast in the oven for 3 to 3.5 hours, until the internal temperature reaches 135°F for medium-rare.
  4. Step 4: Remove the foil and increase oven temperature to 425°F (220°C). Roast uncovered for an additional 15 minutes to brown the exterior and develop a crust.
  5. Step 5: Remove the lamb from the oven, tent with foil, and rest for 15 minutes before slicing thinly against the grain to serve.

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