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Slow Roasted Leg of Lamb

Prep Time:30 Minutes
Cook Time:4 Hours

Nutritional Information

Whether you're looking for an impressive main course or a family-friendly dinner, this amazing leg of lamb recipes won't disappoint.


  • 1 leg of lamb , 1 leg of lamb is 6-8# average
  • 1 head of garlic
  • 2 teaspoons garlic powder
  • 2 teaspoons sweet paprika
  • 2 medium onions, peeled & quartered
  • 1 cup dry white wine
  • 2-3 sprigs of fresh rosemary
  • 10 sprigs of fresh thyme
  • 2-3 teaspoons dried Greek oregano
  • 2-3 bay leaves
  • juice of 2 lemons
  • 1/2 cup extra-virgin olive oil
  • hot water
  • salt and pepper to taste


  • 1. Preheat Egg to 275ºF with platesetter for indirect heat. Peel the skins off the garlic clove and slice them into slivers. Stick a paring knife into the lamb and make a hole, then slip a sliver of garlic. Repeat and insert as many slivers of garlic as you can. Place the quartered onions around the lamb, add any remaining slivers of garlic, add the herbs (thyme, bay, rosemary, oregano) and squeeze in the lemon juice and pour the wine into the pan. Add the olive oil and enough hot water to cover third of the lamb. Cover and place the lamb back in the Egg for 2 hours (add more hot water if needed), baste the lamb once an hour. After two hours, flip the leg of lamb (add more water if necessary and adjust seasoning of liquid with salt and pepper). The total cooking time for the lamb is approx. 3 hours, the leg of lamb shoulder be a deep brown and the bones will be exposed and the meat should show signs of separating from the bone. Remove the lamb from the oven, baste with liquid and allow to rest. Serve with Greek roast potatoes or pair with roast potatoes tossed in leg of lamb drippings.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828