7-Hour Roast Leg of Lamb

7-Hour Roast Leg of Lamb

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 7 hrs
Marinate: 2 hrs
Total: 9 hrs 20 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
1098 Calories
60g Fat
23g Carbs
89g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 1098
% Daily Value*
Total Fat 60g 77%
Saturated Fat 24g 120%
Cholesterol 316mg 105%
Sodium 1601mg 70%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 89g
Vitamin C 16mg 82%
Calcium 131mg 10%
Iron 9mg 48%
Potassium 1541mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Try this delicious, tender roast leg of lamb recipe the next time you want to spend a drizzly day inside cooking. It takes seven hours to cook, but you don't need to stand over it—pop the lamb in the oven and check on it occasionally as the savory aromas fill your kitchen.

Heartily seasoned with herbs, vegetables, and wine, this leg of lamb is roasted until it's falling-apart tender. The wonderful aroma the lamb and vegetables create as they roast away makes this elegant, yet homey, dish as pleasant to cook as it is to serve. Braised slowly in the oven with vegetables, it's a meal all on its own but is a feast when served with mashed potatoes. Provide extra pan sauce for drizzling.

Ingredients

  • 1 (6-pound) leg of lamb

  • 10 cloves garlic

For the Marinade:

  • 2 tablespoons olive oil

  • 1 tablespoon fine sea salt

  • 1 tablespoon crushed fresh rosemary

  • 2 teaspoons finely chopped fresh thyme

  • 1 teaspoon dried rubbed sage

  • 1 teaspoon freshly ground black pepper

  • 4 1/2 cups dry white wine

For the Vegetables:

  • 4 medium leeks, coarsely chopped

  • 1 small celery root, peeled and cut into large chunks

  • 5 large carrots, cut into large chunks

  • 4 medium turnips, quartered

  • 4 medium onions, quartered

  • 6 cloves garlic

  • 2 teaspoons fine sea salt

  • 3/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    7-Hour Roast Leg of Lamb ingredients

    The Spruce / Kristina Vanni

  2. With a sharp knife, poke 1/2-inch-deep holes scattered evenly over the surface of the leg of lamb. Insert the garlic clove sticks into the holes.

    Insert the garlic clove sticks into the leg of lamb

    The Spruce / Kristina Vanni

  3. Mix the olive oil, sea salt, rosemary, thyme, sage, and black pepper together for the marinade.

    Mix the olive oil, sea salt, rosemary, thyme, sage, and black pepper together for the marinade

    The Spruce / Kristina Vanni

  4. Rub the surface of the meat with the herb paste and place the leg of lamb into a large Dutch oven. Carefully pour the white wine into the side of the pan, avoiding pouring the wine over the meat itself, to keep the herb marinade in place. Refrigerate the leg of lamb for 2 hours, turning once every 30 minutes.

    Rub the surface of the meat with the herb paste and place the leg of lamb into a large Dutch oven with wine

    The Spruce / Kristina Vanni

  5. Preheat the oven to 275 F. Add 1 cup of water to the lamb and marinade. Place the Dutch oven into the preheated oven and cook the lamb, covered, for 3 hours, basting with the pan juices occasionally.

    lamb leg in a Dutch oven

    The Spruce / Kristina Vanni

  6. Sprinkle the leeks, celery root, carrots, turnips, onions, and garlic with salt and pepper. Uncover the pan and place the vegetables around the sides of the lamb.

    leg of lamb and vegetables in a Dutch oven

    The Spruce / Kristina Vanni

  7. Continue roasting the leg of lamb and vegetables for 4 hours, uncovered and basting occasionally, until the meat easily falls off the bone.

    lamb and vegetables cooking in a Dutch oven

    The Spruce / Kristina Vanni

  8. Remove the roast leg of lamb and vegetables to a serving platter and allow it to rest for 15 minutes.

    roast leg of lamb and vegetables on a serving platter

    The Spruce / Kristina Vanni

  9. While the roast lamb is resting, taste the pan juices and reduce them by simmering for a few minutes on the stovetop, if necessary.

    reduce the pan juices in the Dutch oven

    The Spruce / Kristina Vanni

  10. Serve the lamb leg and vegetables, sliced or shredded, with the warm pan juices.

    7-Hour Roast Leg of Lamb, Serve the lamb leg and vegetables, with the warm pan juices

    The Spruce / Kristina Vanni

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