Slow Roasted Boneless Leg of Lamb

This succulent Slow Roasted Boneless Leg of Lamb makes a stunning center piece for your Sunday Dinner, Holiday, or Celebration. Seasoned with herbs, citrus, and garlic, this perfectly roasted Greek style lamb is melt in your mouth delicious! 

This post first appeared over at Noshing With The Nolands where I’m a contributor. 

Today I’m excited to bring you my very first recipe for Boneless Leg of Lamb. Let me tell you…the smell of this lamb roasting in my kitchen all day had me drooling like crazy! Later on, when we sat down to tuck into this delicious spread, I served it with this easy Oven Roasted Asparagus (which I made while the lamb was resting) and our favourite new recipe…Hasselback Potatoes.

A platter filled with a boneless roasted leg of lamb, potatoes, asparagus, roaster garlic, and charred lemon.

Let’s face it. Cooking a large roast for a big dinner can be intimidating, especially if it’s your first time. Lamb is also quite polarizing in that there are some who do not enjoy its game-y flavour. However, do not worry I am here to hold your hand the entire way! 

Don’t be put off by the long cooking time of this recipe. It’s a key component in roasting the best lamb possible and when compared to roasting a stuffed turkey, it takes roughly the same amount of time. Delicious food is worth the wait.

Roasting the lamb using this low ‘n’ slow Greek-style method is guaranteed to give you the most fabulous, fall apart tender lamb. Serve it to the non-believers and they’ll be lamb fans in no time. 

A platter filled with a boneless roasted leg of lamb, potatoes, asparagus, roaster garlic, and charred lemon.

Fast vs. Slow Roasted Leg of Lamb

There are two ways to roast a Leg of Lamb; fast or slow. Cooking the lamb quickly (relative to the latter method) is always a bit of a gamble because the lamb should be cooked to medium rare (145 F). You must use a thermometer to gauge the precise moment just before the lamb reaches this stage, then remove the lamb from the oven and let it rest. As you can imagine, it’s quite easy to over cook lamb this way.

With slow roasting, there is less worry about over cooking the lamb because that’s exactly what you want to do (sort of). Slow cooking lamb brings it beyond that tough, dry phase, to melt in your mouth goodness. The consistent low temperature breaks down the fat and connective fibers within the meat structure, causing the meat to become fork tender.

Lastly, it is possible to still overcook the lamb using the low and slow method. Be aware of the size of your lamb roast and the recommended cooking time and temperature. 

A platter filled with a boneless roasted leg of lamb, potatoes, asparagus, roaster garlic, and charred lemon.

Bone in vs. Boneless Leg of Lamb 

Generally, bone-in meat will always have more flavour than the same cut with the bone removed. This is because the bone will impart deeper flavours within the meat. However, roasting bone-in meat takes up more space in the pan (hint: take your roaster along to ensure it fits!) and requires even more cooking time. Boneless is the way to go for space consideration and ease of serving. This recipe will cook a great leg of lamb, regardless of which style you use. 

A platter filled with a boneless roasted leg of lamb, potatoes, asparagus, roaster garlic, and charred lemon.

How to Prepare a Boneless Leg of Lamb for Roasting

Boneless lamb leg bought from a store will come neatly wrapped in an elastic netting. There’s a reason for this and the ONLY reason you should remove it is if you are planning on stuffing it. Otherwise, leave it as is and read on to find out how to make this delicious recipe. 

How to Roast a Boneless Leg of Lamb…Greek Style!

Step 1 – Remove the lamb from the fridge and allow it to warm up to room temperature. Preheat the oven to 450 F. Carefully make 12 slits around the entire roast and insert the garlic clove halves deep into each slit. Rub the lamb with olive oil and season with salt and pepper. Place on a rack in a shallow roasting pan and roast for 30 minutes.

Step 2 – Once the lamb is well browned, remove it from the oven and place (fat side down) in a Dutch oven or lidded roaster containing the rest of the ingredients (other than half the gremolata). Check to make sure the liquid level is covering 1/4 to 1/3 of the lamb leg. Decrease the oven temperature to 350 F and roast for 2 hours. Top up liquid level with boiling water, if needed. 

A handy chart for roasting different sizes of boneless leg of lamb to melt in your mouth tenderness.
Suggested roasting times begin after the initial searing step.
Adjust liquid according to roast and pan size as directed.

Step 3 – Flip the lamb leg over so the fat cap is on top and roast (covered) for another 1 – 1 1/2 hours or until the meat pulls apart easily. 

Step 4 – Remove the lid and roast for another 30 minutes to get all those nice crispy bits. This step is optional and only if you want crispy bits.

Remove the lamb leg from the Dutch oven and place on a serving dish. Cover with foil and allow to rest for 20 minutes. Shred the roast and serve with strained pan juices. 

A fork holding pulled lamb meat above a platter filled with a boneless roasted leg of lamb, potatoes, asparagus, roaster garlic, and charred lemon.

What to Serve with Roasted Boneless Leg of Lamb

While this Greek style roasted lamb leg is delicious on its own, the fresh herb Gremolata with lemon zest and garlic really brightens up the flavour. Who can say no to ‘extra garlic’? Additionally, it makes a great topping to roasted potatoes and any vegetables you might serve with the roast. 

Why not make it an entire Greek feast? Serve it alongside an authentic Horiataki (Greek Salad), warmed briny olives, pitas with whipped feta, lemon roasted potatoes, and finish with baklava, of course!

*adapted from Greek Slow Roasted Leg of Lamb by Recipe Tin Eats.

Silver tongs holding pulled lamb meat above a platter filled with a boneless roasted leg of lamb, potatoes, asparagus, roaster garlic, and charred lemon.

How to Reheat Lamb Leftovers

Here’s where those delicious pan juices save the day! Just place the shredded lamb meat in a small pot and cover with the pan juices and heat them up on medium until the start to simmer. Reduce heat and simmer for a few more minutes. Once the meat is heated through, enjoy it in a sandwich, Greek wrap, or on top of a bed of creamy mashed potatoes. 

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Pinterest image of a platter filled with pulled roasted leg of lamb, potatoes, asparagus, roaster garlic, and charred lemon.
Yield: 8 servings

Slow Roasted Boneless Leg of Lamb

A platter filled with a boneless roasted leg of lamb, potatoes, asparagus, roaster garlic, and charred lemon.

This succulent Slow Roasted Boneless Leg of Lamb makes a stunning center piece for your Sunday Dinner, Holiday, or Celebration. Seasoned with herbs, citrus, and garlic, this perfectly roasted Greek style lamb is melt in your mouth delicious!

Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Additional Time 20 minutes
Total Time 5 hours 20 minutes

Ingredients

  •  5 lb (2.2 kg) boneless leg of lamb
  • 6 cloves garlic; peeled and sliced in half lengthwise
  • Olive Oil
  • Salt and pepper
  • 1 cup white wine
  • 2 cups hot chicken stock
  • 2 bay leaves 
  • 5 sprigs fresh thyme
  • 2 onions; sliced into wedges
  • 1/2 cup lemon juice 

FOR THE GREMOLATA

  • 2 tbsp fresh rosemary; chopped
  • 2 tbsp fresh thyme leaves
  • 1 tsp dried oregano leaves
  • 2 tbsp minced garlic
  • 1 tsp sea salt
  • 1 lemon; zested and juiced
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 450 F.
  2. Using a small paring knife, make 12 slits at equal intervals all over the lamb. Insert the halved cloves into each slit.
  3. Rub boneless leg of lamb with olive oil and season with salt and pepper.
  4. Place fat side up on a rack over a roasting pan. Roast for 30 minutes or until the lamb has nicely browned.
  5. While the lamb is browning, place the rest of the ingredients in a Dutch oven.
  6. When the lamb is finished browning, place it fat side down in the Dutch oven. Reduce oven temperature to 350 F.
  7. Add boiling water so that the liquid level covers the bottom 1/3 of the lamb.
  8. Add half of the gremolata.
  9. Cover and roast for 2 hours, checking the liquid level after the first hour. Add a bit of boiling water as needed.
  10. After 2 hours, remove the roast from the oven and turn it over. Roast for another 1 1/2 hours or until the meat pulls apart easily.
  11. Remove the lid and roast for a further 30 minutes. This step is optional and only if you want crispy bits.
  12. After the lamb has browned nicely, Remove it from the Dutch oven and place it on the serving platter. Cover loosely with foil and let rest for 20 minutes.
  13. While the lamb is resting, carefully remove and large bits in the sauce (onions and thyme sprigs), simmer it and thicken with a flour slurry, if desired.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:Calories: 250Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 51mgSodium: 455mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 16g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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76 comments

  1. Laura

    This looks just amazing with so many details that make this dish perfect for any special occasion. Your pictures are beautiful!

    Reply

    1. Bernice Hill

      Thank you so much Laura, it was a lot of fun to plate up this giant platter.

      Reply

  2. Julia

    Absolutely love this roasted lamb dinner Bernice. I have only ever cooked lamb chops before but the leg of lamb is so much more appealing. And the gremolata sounds delicious!

    Reply

    1. Bernice Hill

      Same here! And I’m not a big fan of lamb, but when I’ve had it like this I have enjoyed it every time. The gremolata just adds so much flavour too.

      Reply

  3. Phenie

    A very succulent roasted leg of lamb. I loved how flavourful the juices were. Thank you for this recipe.

    Reply

    1. Bernice Hill

      You are so very welcome Phenie, glad you enjoyed it.

      Reply

  4. Chandice Probst

    This is such a delicious and flavorful recipe! Thank you for making it so easy to follow…

    Reply

    1. Bernice Hill

      Thanks for stopping by Chandice! Glad you enjoyed the recipe.

      Reply

  5. Anna

    This is fantastic looking roast! I love all of the spices you’ve used in the gremolata too! The meat looks super delicious, juicy and so tender!

    Reply

    1. Bernice Hill

      Thank you Anna, it is a really tasty way to enjoy lamb roast!

      Reply

  6. Tara

    I love slow roasted meats and this is the perfect way to cook lamb. So juicy and tender! Also, the gremolata was on point!

    Reply

    1. Bernice Hill

      Thanks Tara! It was such a fun dish to prepare and plate. We had lamb for days!

      Reply

  7. NANCY @instanomss

    running out to buy some lamb for tonight!

    Reply

  8. Analida Braeger

    This dish had the most incredible flavors! My whole family loved it. Thanks so much for sharing!

    Reply

    1. Bernice Hill

      Thank you so much Analida. Glad they enjoyed it!

      Reply

  9. Mama Maggie's Kitchen

    This Slow Roasted Boneless Leg of Lamb is mouthwatering! I have to make this soon for my family!

    Reply

    1. Bernice Hill

      Thank you Maggie, hope you all enjoy that lamb!

      Reply

  10. Terri

    Bernice, this looks incredible and you may just make a lamb lover out of me yet!

    Reply

    1. Bernice Hill

      Thanks Terri. I definitely surprised myself. When it’s done right it can be quite delicious. I think I prefer a ‘well done’ lamb rather than a medium rare lamb for sure.

      Reply

  11. Cynthia at Cynful Kitchen

    I don’t think I have had lamb yet! I will have to try it for next Easter. Looks and sounds amazing!!

    Reply

    1. Bernice Hill

      Give it a try…you never know!

      Reply

  12. Jacque Hastert

    This elegant dinner is perfect for date nights at home! I can’t believe that it is easy enough to make at home.

    Reply

    1. Bernice Hill

      You betcha!! It’s too easy almost.

      Reply

  13. Trevor

    I’m going to try doing a slow roasted boneless leg of lamb for the first time tomorrow using this recipe. It looks great and by far and away the best one I’ve seen. Any recommendations for a smaller cut (just over 1kg) in terms of time and temperature (fan oven)?

    Reply

    1. Bernice Hill

      Hi Trevor. A smaller leg of lamb would require less time to cook. I would still use the same temperature, etc. Reduce ingredients by half for sure…as long as the bottom 1/3 of the roast is covered by the stock in the second part of the recipe you should be good. Once the meat pulls apart easily, it’s finished and you can switch to cooking the jus while the meat rests. Good Luck!

      Reply

  14. Biana Orlinskaya

    What do you do with a second part of Gremolata?

    Reply

    1. Bernice Hill

      “What to Serve with Roasted Boneless Leg of Lamb
      While this Greek style roasted lamb leg is delicious on its own, the fresh herb Gremolata with lemon zest and garlic really brightens up the flavour. Who can say no to ‘extra garlic’? Additionally, it makes a great topping to roasted potatoes and any vegetables you might serve with the roast.”

      Reply

  15. Debbi

    My husband wanted a roasted leg of lamb, we bought the Costco boneless leg of lamb, I followed your recipe pretty much except I used herbs from the garden parsley, thyme, rosemary, garlic I used Guinness stout with the wine. etc. I put the herbs and mustard, salt & pepper in the middle as well as on the outside of the roast and the liquids in the pan. I followed your directions for the oven temp & timing. Smelled and looked beautiful. When I served the roast I made a fresh horseradish which went beautifully with the roast. I thought the roast came out fork tender and the juices were so good. My husband however said the roast was too dry, I think he’s crazy but he said he was looking for more of a med rare (pink and browned on the outside type roast). He didn’t like the slow cooked pot roast style. Next time I’ll have to do the roast the quick medium rare sliced style. I loved It. I will make tacos, sandwiches and a stew with left overs. Thank you

    Reply

    1. Bernice Hill

      Yes…many prefer their lamb med rare so a quick sear and roast is the answer for them. I like mine well done and falling off the bone. Great job on the substitutions!

      Reply

  16. Lynne

    I saw this recipe and have to try it. Found a nice Australian boneless leg of lamb roast at BJ’s for only $2.99 per pound. What a great price. This recipe sounds so delicious. I have a quick question. Do you add additional boiling water to the wine, chicken broth and lemon juice that you put the browned roast in?

    Reply

    1. Bernice Hill

      Yes but only if the liquid level is below the bottom 1/3 of the meat. It’s based on the pan size you use. Larger pan, more liquid. Enjoy that lamb!

      Reply

  17. Gloria

    Oh my, this sounds so delicious. Hubby and I love lamb. This is the perfect comfort food. In fact, I think I need to make this for our Valentine’s dinner!!

    Reply

    1. Bernice Hill

      If he loves lamb, it would be a special dinner indeed!

      Reply

  18. Chef Dennis

    This Slow Roasted Boneless Leg of Lamb is making me crave! I just can’t wait to make this for my family.

    Reply

    1. Bernice Hill

      Thanks for stopping by Dennis, hope you all enjoy the lamb.

      Reply

  19. Terri

    This looks simply amazing! Can’t wait to try this delicious recipe.

    Reply

  20. Lauren Vavala

    Now this is the kind of lamb recipe I can get on board with. This looks soooo good!

    Reply

    1. Bernice Hill

      Thanks! I’m the same. Kind of on the fence about lamb but I love it slow roasted.

      Reply

  21. Deborah Brooks

    Wow this looks amazing! I really appreciate all of your cooking tips as well. Can’t wait to try this recipe this weekend

    Reply

  22. tanya

    My family LOVES lamb and this sounds absolutely incredible! I normally wait and serve leg of lamb at Easter, but now I’m not sure I can wait!

    Reply

    1. Bernice Hill

      Give it a try now…then again at Easter. Win Win!!

      Reply

  23. Angela Cardamone @marathonsandmotivation.com

    Fabulous recipe! Can’t wait to make it again!!!

    Reply

  24. Jenn

    This looks amazing, and I’ve never tried to make this at home before – your recipe is inspiring me to give it a try!

    Reply

    1. Bernice Hill

      Great lamb just begs to be slow roasted…

      Reply

  25. Tristin

    This lamb looks incredibly tender and so full of flavor!! And that gremolata has got me drooling. This recipe would be perfect for date-night at home.

    Reply

  26. Jenny

    Love your lamb recipe and presentation! I usually go the Greek route when I roast lamb, and I admit to getting tired of it. Your fabulous recipe came to the rescue! Thanks so much for sharing it!!

    Reply

  27. Veronika

    Oh, my mouth is watering just by looking at your photos! Need to make it for the next family gathering!

    Reply

    1. Bernice Hill

      This lamb is so tasty. It’s really my favourite was to cook and eat lamb.

      Reply

  28. Kathryn

    I don’t make leg of lamb very often but this recipe sounds fabulous. Definitely saving it for the future!

    Reply

    1. Bernice Hill

      Great. It will make you a lamb lover Kathryn!

      Reply

  29. Helen

    We made this yesterday and it was absolutely delicious, succulent, and full of flavour. Very excited for the leftovers tomorrow.

    Reply

    1. Bernice Hill

      Great to hear! Enjoy those leftovers Helen.

      Reply

  30. Melanie C

    One of my favorite roasts. I love lamb but don’t get to eat it too often because where I live Lamb is really expensive!! I do treat myself every now and again though, because I love it so much. I will be trying your recipe next time I fork out for a good lamb roast!

    Reply

    1. Bernice Hill

      True. I always wait and get my lamb on sale.

      Reply

  31. Jamie

    Wow this looks like the perfect dinner to make for a special occasion! My mouth is watering just looking at your photos. The lamb looks so juicy and tender!

    Reply

    1. Bernice Hill

      You are correct!! This is my favourite way to eat lamb.

      Reply

  32. Eleanora Kill

    I had a leg of lamb I was so nervous about cooking, followed this recipe to a t and omg it could be one of the best things I have ever made! Saving this recipe, thank you so much!

    Reply

    1. Bernice Hill

      Eleanora, I am SO GLAD to hear you loved this lamb. Thank you so much for letting me know. Happy Easter!

      Reply

  33. Cindy Mom the Lunch Lady

    I have to confess that I have never tried lamb, partially due to the fact that I thought it has to be served medium rare. Your cooking method however looks so delicious!

    Reply

    1. Bernice Hill

      Yes, there are those who prefer it that way, however I am not one of those people! I’ve had it both ways and much prefer it cooked this way.

      Reply

  34. Amanda

    This is one of my all time favorite dishes! I’m saving the recipe to try later.

    Reply

    1. Bernice Hill

      Great idea…it’s a keeper!

      Reply

  35. Sarah

    I don’t think I’ve ever had lamb before, but this looks like a must-try recipe!!

    Reply

    1. Bernice Hill

      Try everything at least once is what I always say!

      Reply

  36. nancy

    love the mini hassleback potatoes! and the lam looks so tasty!!

    Reply

  37. Julia Pinney

    Looks and sound amazing Bernice. Every Easter, I say, I’m going to make lamb and still have not to this day. Saving this for later, thank you!

    Reply

    1. Bernice Hill

      Sometimes it’s so difficult to switch when you have your favourite traditions.

      Reply

  38. Colleen

    I wish I could get my family to like lamb. Maybe this recipe will do the trick, because how could it not? It looks amazing.

    Reply

    1. Bernice Hill

      Sometimes it can be a hard sell but this recipe is pretty good.

      Reply

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