I share how to make the BEST fork-tender Greek-style slow-roasted leg of lamb that turns out flavorful, succulent, and delicious every time!
How “done” should lamb be cooked?
Does lamb get more tender the longer you cook it?
How do you cook lamb so that it is tender?
Try this Greek lamb; you might be surprised.
Greek slow-roasted lamb can be made ahead.
How do you know when the lamb is cooked to fall-apart-tender?
You can always insert a fork into the lamb, and if the meat gives easily and falls apart, it’s done! But I prefer using an internal meat thermometer that stays in the meat during cooking. I set my thermometer (below) to 175 degrees F. When it gets to this temperature, it alerts me~then I remove the meat and allow it to rest an hour. If you don’t have an internal meat thermometer, you can use a digital thermometer once you pull the meat out of the oven. Both of my meat thermometers are below.
What cut of lamb is best for Greek-style slow-roasted leg of lamb?
Where do you buy the best cut of lamb?
What roasting pan do you use to make this Greek-style slow-roasted leg of lamb?
How do you make the Greek-style slow-roasted leg of lamb a day ahead?
What sides are best to serve with a Greek-style slow-roasted leg of lamb?
My recipe for Greek-style slow-roasted leg of lamb
- 5-7 pound leg of lamb
- 10-12 peeled garlic cloves, cut into slivers
- 1 TB garlic powder
- 1 TB onion powder
- 1 TB sweet paprika
- 3 TB extra virgin olive oil
- 2 onions, quartered
- 1 TB oregano
- 1 TB thyme leaves
- 3-4 sprigs fresh rosemary
- 3-4 lemons, juiced (1/2 cup juice)
- 2 TB kosher salt
- 1 TB coarse black pepper
- 2 cups dry white wine
- 2 cups chicken broth
- Preheat oven to 450 F (see temp chart below for details).
- Make slits on the surface of lamb (about 25-30) front and back.
- Cut garlic cloves into slivers; insert/tuck into all slits on lamb surface.
- Sprinkle lamb with dry spices/seasonings and rub into lamb.
- Drizzle olive oil over lamb; rub to coat on all sides.
- Place lamb in roasting pan; roast for 30 minutes until brown crust forms.
- Remove lamb from oven; reduce heat to 350 F.
- Turn lamb over (upside down). Pour wine, lemon juice & broth around lamb; add onions to the pan.
- Cover pan with a lid or tightly wrapped foil.
- Bake for 3.5 hours.
- Remove from oven; turn the lamb over; roast 2.5 hours (or until meat shreds with a fork).
- If serving the next day, refrigerate lamb (I keep it in the roaster).
- If refrigerated, reheat the next day and brown 30 minutes uncovered.
- If serving the same day, uncover lamb and roast 30 minutes or until the surface is browned.
- Let lamb rest 30 minutes or an hour before serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 788Total Fat: 47gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 247mgSodium: 1392mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 69g