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Slow roasted leg of lamb in a dutch oven
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5 from 2 votes

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
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