Slow Roasted Greek Leg of Lamb Recipe with Citrus

Greek leg of lamb roast on a bed of potatoes and fennel, in a black baking dish.

5 from 3 votes

Slow Roasted Greek Leg of Lamb Recipe with Citrus

This slow-roasted Greek Leg of Lamb Recipe with citrus and vegetables is simply incredible. It’s juicy, fall-apart tender, and perfect every time. This one-pan Greek lamb roast is the perfect recipe for Sunday roast or any special occasion throughout the year.

Prep Time10

Cook Time4 50

Total Time5

Course: dinner

Cuisine: Greek

Keyword: christmas, citrus, dinner, easter, greek easter, greek lamb, lamb, lamb leg, leg of lamb, lemon, main dish, orange, oven baked, slow roasted, slow roasted leg of lamb, thanksgiving

Servings: people

Calories: 307kcal

Author: Bethany Galloway

Ingredients

4.4 lb leg of lamb 2kg
2 oranges juiced (3/4 cup/177ml)
1 lemon juiced (1/4 cup/60ml)
1 tablespoon yellow mustard
1 tablespoon garlic powder
2 tablespoons thyme dried or fresh
2 tablespoons salt
1 tablespoon ground black pepper
2 tablespoons honey
4 tablespoons olive oil

Optional Veggies (switch it up if desired!)

6 medium potatoes optional (see note 2)
1 fennel root optional (see note 2)
3 medium onions optional (see note 2)

Instructions

Prep time does not include marinating overnight

Prepare the marinade (the night before):

Add orange juice, lemon juice, mustard, garlic powder, thyme, sea salt, black pepper, olive oil, and honey together in a large freezer bag.
Close the bag and shake well/squeeze to combine.
Add the leg of lamb to the bag and marinade it in the fridge overnight.

The next day:

Preheat the oven to 200 degrees C/392 degrees F.
Remove the lamb from the zip lock bag and place lamb in a large baking dish or a large roasting pan without the marinade. Keep marinade at the side.
Bake the lamb for 20 minutes.
Remove the lamb from the oven after 20 minutes and reduce the heat to 140°C/284°F.
Pour 3/4 of the marinade over the lamb, cover the pan with aluminum foil or a lid if it has one, and cook for 1.5 hours.
Take the lamb out of the oven and remove the aluminum foil or lid. Carefully turn the lamb over, re-cover it with the aluminum foil or lid, and cook for another 1.5 hours.
While the leg of lamb is slow roasting, prepare your vegetables.
Take the slow-roasted leg of lamb out of the oven. Peel back the foil or lid and add the vegetables and remaining marinade to the pan.
Cook for 1 hour covered with aluminum foil.
Remove the foil or lid and cook for 30 minutes uncovered.
Check the internal temperature with a meat thermometer. I aim for 65-70°C/150-160°F which is medium-medium well done.
Make sure the lamb rests for 10 minutes before slicing it with a sharp knife on a cutting board. Allowing it to rest keeps the meat nice and juicy.

Notes

Cooking times: Cooking times will vary for different sizes of lamb legs. The best way to check if it's done is by inserting a meat thermometer.
Switch up the vegetables: Any roasting vegetables will work for this recipe. See the full post for a few ideas, including low-carb options.

Storage instructions

Allow the meat and vegetables to cool to room temperature and store any leftover Greek-style roast lamb and veg in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or oven until heated through.

You can also freeze this slow-cooked lamb for later. Freeze it in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.

Nutrition