Nope. Broth works just fine. Or do half wine, half water for a lighter flavor.

Yes, lamb shoulder is a great option — even more tender thanks to the fat. Just roast the same way.

Do I need to use wine in the pan?

Nope. Broth works just fine. Or do half wine, half water for a lighter flavor.

Can I use a slow cooker?

Yes! Brown the lamb first, then cook on low with the marinade and broth for 8–10 hours.

What herbs work best?

Fresh rosemary and thyme are traditional, but oregano and parsley are great too. Even dried herbs work in a pinch!

Greek Roasted Leg of Lamb (Traditional Garlic & Lemon Lamb)

Name: Greek Roasted Leg of Lamb (Traditional Garlic & Lemon Lamb)
Prep time: 20 min
Cook time: PT-498536H24M35S
Total time: 4 h 50 min
Cuisine: Greek
Ingredients: 2–2.5 kg (4–5 lb) bone-in leg of lamb; 6–8 garlic cloves, sliced or crushed; Juice and zest of 2 lemons; 4 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 cup (240 ml) dry white wine or chicken broth; Optional: potatoes, peeled

Description

This traditional Greek roast lamb is cooked low and slow with garlic, lemon, and herbs until the meat is so tender it falls apart with a fork. Perfect for Greek Easter, Sunday dinners, or anytime you want a cozy, no-fail centerpiece.

Ingredients

Units Scale

2–2.5 kg (4-5 lb) bone-in leg of lamb
6–8 garlic cloves, sliced or crushed
Juice and zest of 2 lemons
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup (240 ml) dry white wine or chicken broth
Optional: potatoes, peeled

Instructions

Make the marinade: In a small bowl, mix the olive oil, lemon juice and zest, garlic, rosemary, thyme, salt, and pepper.
Prep the lamb: Pat the lamb dry with paper towels. Make small slits all over the meat and rub the marinade all over, pushing garlic and herbs into the slits.
Marinate (optional but great): Let the lamb sit at room temperature for 1–2 hours, or cover and refrigerate overnight. If chilled, bring to room temp before roasting.
Roast: Preheat oven to 160°C (325°F). Place lamb in a deep roasting pan. Pour wine or broth around (not over) the meat. Cover tightly with foil or a lid.
Bake low and slow: Roast covered for 3.5–4 hours. If adding potatoes, place them around the lamb after the first hour. Baste occasionally if you like.
Brown the top: Uncover the lamb and roast uncovered for the last 30–45 minutes until beautifully golden.
Rest and serve: Let the lamb rest, covered loosely with foil, for at least 20–30 minutes before slicing or shredding.

Notes

Use bone-in lamb for best flavor and juicy meat.

Squeeze lemon juice and zest for bright, tangy flavor that balances the richness.

Let it rest! Resting helps the juices redistribute — don’t skip it.

Add potatoes or carrots halfway through for a full one-pan meal.

Too much garlic? Not possible. But if you’re garlic-shy, start with 4 cloves.

Prep Time: 20 minutes
Cook Time: 4 hours + 30 min resting
Category: Main Dish
Cuisine: Greek

Nutrition

Calories: 480
Sugar: 1g
Sodium: 520mg
Fat: 30g
Fiber: 1g
Protein: 45g