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If you’re looking for an easy but showstopping holiday main, this Slow-Roasted Leg of Lamb with Gremolata is the perfect choice. Braised in an entire bottle of white wine and infused with garlic, lemon, and herbs, the lamb roasts for hours until it falls off the bone and is crisp on the edges. It’s served with a bright gremolata to cut through the richness of the meat.
I know that cooking an entire leg of lamb — especially for a holiday occasion — can be intimidating for a lot of people, but this recipe makes it so easy. You’re essentially slow cooking the lamb in the oven until it’s fall-apart tender and shreddable. It’s super hands-off, which means you can spend more time with your loved ones, and nearly impossible to screw up.
Although the lamb is succulent and savory on its own, the herby gremolata makes it even better. It’s zesty from the lemon, a little tangy from the red wine vinegar, and super fresh tasting, thanks to all of the herbs. It’s the perfect thing to cut through the rich meat for a spring-forward holiday dinner. I just know that y’all are going to love it!
Ingredients:
- Leg of Lamb
- Kosher Salt
- Freshly Ground Black Pepper
- Shallots
- Garlic
- Lemons
- Fresh Thyme
- Fresh Oregano
- Rosemary
- Dry White Wine
- Low-Sodium Beef Broth
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Lemon Zest
- Fresh Cilantro
- Fresh Dill
- Capers
- Aleppo Pepper
Step-by-Step:
step one: preheat the oven and prep the meat
Preheat the oven to 350℉. Pat the leg of lamb very dry with paper towels. Season liberally with salt and pepper, rubbing the seasoning into the meat. You can do this up to 24 hours in advance, storing uncovered in the fridge until you’re ready to cook. If you go this route, you will need to let the lamb rest at room temperature for 1 hour before roasting.
step two: add the aromatics and herbs
In a large Dutch oven with a tight-fitting lid, add the shallots, garlic, and lemon (cut side down). Scatter the thyme, oregano, and rosemary over the bottom, then add the lamb (skin-cap side down), placing the thicker part of the meat on the bottom so it braises evenly. Alternatively, you can use a roasting pan tightly covered with foil; just note that depending on the size of your pan, you may need a bit more broth than the recipe calls for. For best results, a Dutch oven is recommended.
step three: roast the lamb
Pour the wine over the lamb. Add the beef broth, 1 cup at a time, until the liquid comes 1 to 2 inches up the sides of the lamb. Cover the Dutch oven with its lid and transfer to the middle rack of the oven. Roast for 4½ hours—do not open the lid while it cooks. Set it and forget it! Alternatively, if using a roasting pan, cover tightly with foil before transferring to the oven.
step four: check the progress
After 4½ hours, check the lamb. Poke it with a fork, and if it flakes easily, it’s ready to finish uncovered. If you’re still meeting some resistance, cover the lamb again and roast for an additional 30 minutes. If it’s flaking with a fork, carefully flip the lamb over. Baste with the roasting liquid, and return to the oven, uncovered. Cook for an additional 40 to 45 minutes, or until the lamb is deeply browned and crisp. Remove from the oven and let the lamb rest for 10 to 15 minutes before shredding.
step five: make the gremolata
While the lamb is roasting, make the gremolata: In a medium bowl, add the olive oil, red wine vinegar, lemon zest, lemon juice, shallots, and garlic. Stir to combine.
step six: add the herbs to the gremolata
Add the cilantro, dill, capers, salt, and Aleppo pepper. Stir to combine. Taste for seasoning and adjust as needed.
step seven: serve the lamb
To serve, remove the lamb from the bone. Transfer the lamb to a cutting board and shred into medium chunks with two forks. Transfer to a platter and spoon the gremolata over the lamb. Serve warm.
Recipe FAQs:
Feel free to swap in fresh Italian parsley instead!
This is so good with my Greek-Style Potatoes, these Roasted Calabrian Chili Green Beans with Crispy Shallots, or my Charred Carrots with Herb Drizzle.
Yes! I’d recommend the biggest size Dutch oven you have (ideally about 8 quarts). Depending on the size/shape of the lamb leg, it may not fit in a smaller Dutch oven. Your Dutch oven should have a tight-fitting lid, but if not, you can cover it tightly in foil.
If you’re looking for a showstopping main course to serve for Easter dinner, you can’t do better than this Slow-Roasted Leg of Lamb with Gremolata. Leave a comment below once you’ve tried this recipe!
looking for more holiday mains? try these!
Grilled Lamb Chops with Arugula Pesto
Thyme Crusted Beef Tenderloin Au Poivre
Slow-Roasted Leg of Lamb with Gremolata
Ingredients
For the Lamb:
- 1 (5- to 6-pound) bone-in leg of lamb , tied with twine *see note
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 4 large shallots, peeled and halved lengthwise
- 2 heads garlic, halved
- 2 lemons, halved
- 8 sprigs fresh thyme
- 6 sprigs fresh oregano
- 4 sprigs rosemary
- 1 (750 mL) bottle dry white wine
- 1-2 cups low-sodium beef broth, plus more as needed
For the Gremolata:
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup minced shallots
- 2 garlic cloves, grated
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup finely chopped fresh dill or Italian parsley
- 2 tablespoons drained and rinsed capers
- 1/2 teaspoon kosher salt
- 1 teaspoon Aleppo pepper (or 1/2 teaspoon crushed red pepper flakes)
Instructions
Make the Lamb:
- Preheat the oven to 350℉. Pat the leg of lamb very dry with paper towels. Season liberally with salt and pepper, rubbing the seasoning into the meat. You can do this up to 24 hours in advance, storing uncovered in the fridge until you’re ready to cook. If you go this route, you will need to let the lamb rest at room temperature for 1 hour before roasting.
- In a large Dutch oven with a tight-fitting lid, add the shallots, garlic, and lemon (cut side down). Scatter the thyme, oregano, and rosemary over the bottom, then add the lamb (skin-cap side down), placing the thicker part of the meat on the bottom so it braises evenly. Alternatively, you can use a roasting pan tightly covered with foil; just note that depending on the size of your pan, you may need a bit more broth than the recipe calls for. For best results, a Dutch oven is recommended.
- Pour the wine over the lamb. Add the beef broth, 1 cup at a time, until the liquid comes 1 to 2 inches up the sides of the lamb. Cover the Dutch oven with its lid and transfer to the middle rack of the oven. Roast for 4½ hours—do not open the lid while it cooks. Set it and forget it! Alternatively, if using a roasting pan, cover tightly with foil before transferring to the oven.
- After 4½ hours, check the lamb. Poke it with a fork, and if it flakes easily, it’s ready to finish uncovered. If you’re still meeting some resistance, cover the lamb again and roast for an additional 30 minutes. If it’s flaking with a fork, carefully flip the lamb over. Baste with the roasting liquid, and return to the oven, uncovered. Cook for an additional 40 to 45 minutes, or until the lamb is deeply browned and crisp. Remove from the oven and let the lamb rest for 10 to 15 minutes before shredding.
Make the Gremolata:
- While the lamb is roasting, make the gremolata. In a medium bowl, add the olive oil, red wine vinegar, lemon zest, lemon juice, shallots, and garlic. Stir to combine.
- Add the cilantro, dill, capers, salt, and Aleppo pepper. Stir to combine. Taste for seasoning and adjust as needed.
To Serve:
- To serve, remove the lamb from the bone. Transfer the lamb to a cutting board and shred into medium chunks with two forks. Transfer to a platter and spoon the gremolata over the lamb. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Easter perfection! I’d love to try it on the smoker next time.
I bet that would be fantastic!!!
Alex, this was so delicious! Even members of my family who vowed they didn’t like lamb are now converts—at least for this recipe! And the gremolata was so fresh and bright—perfection!!!
so glad y’all loved it!!
Perfect leg of lamb. And, oh my – the gremolata!! It’s a fabulous, delicious addition to the lamb. So very good.
Beef broth or beef stock? It says different things in different places!
either one works!
If my leg of lamb is only 4 pounds does it need to cook for 4 1/2 hours still?
It may need a little less time! I’d start checking it after 3.5 to 4 hours.
Accidently bought a boneless leg of lamb. What modifications should I make to recipe??
I’d reduce the cook time quite a bit and start checking it around 2 1/2 to 3 hours!
Hi! I also have a boneless. Do I keep the twine / string on it as it roasts?
Yes!