The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Slow roasted leg of lamb in a dutch oven

Roast Leg Of Lamb

Posted by: Ari Laing

Slow roast leg of lamb is perfect for Passover or Easter! Braised bone-in lamb leg cooks low and slow until juicy and fall-off-the-bone tender. Serve with lots of white wine sauce for a flavorful and special celebratory meal!

recipe +-

Posted by: Ari Laing
Slow roasted leg of lamb in a dutch oven
Print Recipe
5 from 1 vote

Roast Leg Of Lamb

Slow roast leg of lamb is perfect for Passover or Easter! Braised bone-in lamb leg cooks low and slow until juicy and fall-off-the-bone tender. Serve with lots of white wine sauce for a flavorful and special celebratory meal!
Prep Time15 mins
Cook Time4 hrs
Resting Time10 mins
Total Time4 hrs 25 mins
Course: Dinner
Cuisine: American
Keyword: braised leg of lamb, easter lamb, passover lamb
Servings: 12 servings
Calories: 236kcal
Author: Ari Laing

Equipment

  • Dutch oven or heavy bottom pot with lid

Ingredients

  • 1 (5 lb) leg of lamb, bone-in
  • 2 Tbsp Kosher salt
  • 2 tsp freshly ground black pepper
  • 1 bottle dry white wine such as Pinot Blanc
  • 1 cup chicken stock or vegetable stock
  • 2 heads garlic whole heads sliced in half
  • 1 large bundle fresh rosemary about 20 springs
  • 2 onions halved but not peeled
  • zest of 1 lemon
  • Extra virgin olive oil

Instructions

  • Season the lamb. Preheat oven to 300 F. Season lamb on all sides with Kosher salt and black pepper.
  • Sear the leg of lamb. Heat a large dutch oven or other heavy bottom pot over high heat until very hot, about 4 minutes. Add 4 Tbsp olive oil, then sear lamb on all sides, about 12 minutes total. Transfer lamb to a plate.
  • Add remaining ingredients. Add white wine, chicken stock, garlic, rosemary, onions, and lemon zest, then use a wooden spatula to scrape any brown bits off the bottom of the pan.
    Searing Passover lamb in a dutch oven
  • Roast the lamb. Place lamb leg back in the pot, cover with a lid, then cook for 4 hours, basting the lamb with sauce every hour.
    Slow roasted leg of lamb in a dutch oven
  • Allow the meat to rest. Carefully transfer the lamb to a platter (it will fall apart!), then let rest about 10 minutes.
  • Reduce the sauce. Meanwhile, strain the lamb jus into a sauce pan. Bring to a boil, then lower the heat to a simmer. Taste and adjust seasoning as needed, then reduce until thick, about 10 minutes.
  • Shred the leg of lamb. Shred or pull apart lamb with two forks, then transfer to a platter. Serve with sauce on the side.
    Pulled leg of lamb on a tray

Nutrition

Calories: 236kcal | Carbohydrates: 6g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 1248mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!