Slow-Roasted Mediterranean Lamb Back with Rosemary and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb back slow-roasted with rosemary, garlic, and lemon to highlight the natural flavors of the meat. This mediterranean-inspired lamb ready in about 170 minutes pairs lamb back roast, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 150 min Serves 6 Mediterranean cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F. In a small bowl, combine 3 tbsp olive oil, 2 tbsp finely chopped fresh rosemary, 5 minced garlic cloves, 1 tbsp lemon zest, 2 tsp salt, and 1 tsp black pepper to create a marinade.
  2. Step 2: Rub the marinade all over the surface of the 3 lb lamb back roast, ensuring even coverage. Place the roast fat-side up in a roasting pan.
  3. Step 3: Pour 1/2 cup white wine into the pan to keep the meat moist. Roast in the oven for 2 to 2.5 hours, basting every 30 minutes with the pan juices, until the internal temperature reaches 135°F for medium-rare.
  4. Step 4: Remove the lamb from the oven and let rest covered loosely with foil for 15 minutes before carving into thick slices and serving with pan jus.

Frequently asked questions

How long does Slow-Roasted Mediterranean Lamb Back with Rosemary and Lemon take to make?

Total time is about 170 minutes (20 min prep + 150 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 Mediterranean Lamb Back with Rosemary and Lemon?

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 back roast from drying out.

Can I substitute ingredients in Slow-Roasted Mediterranean Lamb Back with Rosemary and Lemon?

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 Mediterranean Lamb Back with Rosemary and Lemon 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 Mediterranean Lamb Back with Rosemary and Lemon?

Mediterranean lamb 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.

Related recipes