A seven-hour leg of lamb is a traditional technique for slow-cooking lamb until it is fall-off-the-bone tender and luscious. This one is seasoned with plenty of garlic, lemon and fresh herbs and the resulting rich jus is served alongside the meat. For a brilliant accompaniment, serve with creamy stewed white beans.

Virginia Willis
Source: EatingWell Magazine, November/December 2011


Recipe Summary

7 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F.

  • Rub lamb with oil and season with salt and pepper. Place a large roasting pan over two burners on medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, 10 to 12 minutes. After about 5 minutes, add lemons and cook, cut-side down, until well browned; transfer to a plate to cool.

  • When the lamb is browned, squeeze the juice from the lemons over it. Add the juiced lemons to the pan along with wine, leeks, garlic, bay leaves, rosemary and thyme. Tightly cover the pan with foil.

  • Roast the lamb for 3 hours, turning over every hour or so. (Uncover the pan carefully when you check the roast--watch for escaping steam.)

  • After 3 hours, turn the lamb over once again. Add broth to the pan, stirring to combine with the vegetables, herbs and liquid. Cover with foil and continue roasting, turning and basting the lamb every hour or so, for 4 hours more.

  • After 7 hours of cooking, transfer the lamb to a warmed platter and tent with the foil to keep warm. The lamb will be practically falling off the bone at this point.

  • Place the roasting pan over 2 burners on medium-high heat. Bring to a boil; reduce the heat and simmer for 10 minutes while the lamb rests. Strain the cooking liquid into a bowl, pressing on the solids. (Discard the solids.) Season the jus with pepper, if desired, and serve it with the lamb.


Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Nutrition Facts

268 calories; protein 25g 50% DV; carbohydrates 4.1g 1% DV; exchange other carbs 0.5; dietary fiber 0.3g 1% DV; sugars 1.4g; fat 12.1g 19% DV; saturated fat 4.4g 22% DV; cholesterol 80.2mg 27% DV; vitamin a iu 212.9IU 4% DV; vitamin c 5.2mg 9% DV; folate 33mcg 8% DV; calcium 21.2mg 2% DV; iron 2.3mg 13% DV; magnesium 32.5mg 12% DV; potassium 422.2mg 12% DV; sodium 381.7mg 15% DV; thiamin 0.1mg 10% DV.

Reviews (4)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
Poor leg of lamb The lamb was fall off the bone but very dry! Sauce was very strong and unpleasant tasting. Not sure what I'm going to do with the leftovers! Pros: none Cons: too many useless ingredients Read More
Rating: 5 stars
An awesome Sunday Fall dinner with delectable aromas I love this recipe. It is very easy. I made the creamy stewed white beans in the crock pot while the lamb roasted. We had a beautiful meal which did not require me to stay in the kitchen all day. I served it with green beans walnuts and blue cheese. A nice Fall dinner. Read More
Rating: 4 stars
Decent enough to try again We had this tonight with the beans as a side dish and it turned out very well. I did find the lemon flavor to be a bit strong but easily fixable by putting fewer or none of the lemon halves in the pan to braise. The meat fell of the bone and the beans were tender and delicious. Pros: Great do ahead meal Read More
Rating: 1 stars
7 hour leg of lamb A lot of work a lot of time and a poor meal. Dry meat little flavor except for the astringent tastes of too much lemon and wine. Thank goodness I didn't invite guests for this enormous meal. The suggested bean accompaniment was delicious. Pros: zero Cons: dry astringent little of the good lamb flavor from roast gallons of useless sauce. Read More