Slow Roasted Boneless Leg of Lamb

4.63 from 119 votes

Slow Roasted Boneless Leg of Lamb is seasoned with herbs, citrus, and garlic...Greek style! This melt in your mouth succulent lamb is the perfect centerpiece for any holiday dinner.

Prep Time30

Cook Time4 30

Additional Time20

Total Time5 20

Course: Easter Recipes and Ideas

Cuisine: Greek

Keyword: boneless, Easter, lamb, leg of lamb

Servings: servings

Calories: 250kcal

Author: Tara Noland

Equipment

Rachael Ray Cucina Dinnerware 8-Inch x 12-Inch Stoneware Rectangular Platter, Cranberry Red - 57232
Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
Circulon 56539 Nonstick Roasting Pan / Roaster with Rack - 17 Inch x 13 Inch, Gray

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

Preheat oven to 450 F.
Using a small paring knife, make 12 slits at equal intervals all over the lamb. Insert the halved cloves into each slit.
Rub the boneless leg of lamb with olive oil and season with salt and pepper.
Place the fat side up on a rack over a roasting pan. Roast for 30 minutes or until the lamb has been nicely browned.
While the lamb is browning, place the rest of the ingredients in a Dutch oven, white wine, chicken stock, bay leaves, thyme, onions, and lemon juice.
MAKE THE GREMOLATA - Mix all of the ingredients in a small bowl.
When the lamb has finished browning, place it fat side down in the Dutch oven. Reduce oven temperature to 350 F.
Add boiling water so that the liquid level covers the bottom 1/3 of the lamb.
Add half of the gremolata.
Cover and roast for 2 hours, checking the liquid level after the first hour. Add a bit of boiling water as needed.
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.
Remove the lid and roast for a further 30 minutes.
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.
While the lamb is resting, carefully remove any large bits in the sauce (onions and thyme sprigs), simmer it, and thicken it with a flour slurry, if desired. Top the roast with more gremolata if desired.

Nutrition