Slow Roasted Leg of Lamb with Oregano, Lemon and Pan Gravy
A classical slow-roasted lamb dish where a two-stage oven method renders the meat fall-apart tender. Fresh oregano and garlic are pressed into deep cuts, while white wine, stock, and lemon juice create an aromatic braising liquid. Roasted new potatoes, olives, and lemon wedges cook alongside in the final hour. The pan juices become a rich, thickened gravy. Ideal for special occasions, Sunday dinners, or when feeding a crowd. This version's hallmark is the combination of high-heat searing followed by gentle covered roasting, ensuring moist interior meat with concentrated flavor throughout.
Ingredients
- 4 ½ lb leg of lamb
- 3 cloves garlic, quartered
- ¼ cup fresh oregano, loosely packed1 tablespoon dried oregano1:3vegetarian
dried is more concentrated; use half the quantity
Full guide → - ½ cup dry white wine
- 1 cup chicken stockbeef stock or vegetable stockequalvegetarian if veg stock
deepens or lightens flavor profile
Full guide → - ⅓ cup lemon juice
- 2 ¼ lb tiny new potatoes, quartered lengthways
- 1 medium lemon, cut into 8 wedges
- ⅝ cup pitted olives, mix of green and black
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flourcornstarch1.5 tablespoonvegan if cornstarch usedgluten-free
thickens without wheat
- 1 cup water
Instructions
- 1
Preheat oven to hot.
- 2
Using a sharp knife, make 12 cuts into the lamb. Press quartered garlic cloves and fresh oregano into each cut.
- 3
Place lamb in a large flameproof baking dish. Pour wine, stock, and lemon juice over the lamb.
- 4
Cover tightly and roast 30 minutes at high heat.
- 5
Reduce oven temperature to moderate. Continue roasting covered, brushing occasionally with pan juices, for 3 hours or until lamb is extremely tender.
- 6
When lamb has about 1 hour remaining, place potatoes, lemon pieces, and olives in a separate baking dish. Drizzle with olive oil and place in oven. Roast uncovered until browned and tender.
- 7
Transfer lamb to a serving dish and cover to keep warm.
- 8
Heat 1 tablespoon of reserved lamb juices in the same flameproof baking dish over medium heat. Stir in flour.
- 9
Cook, stirring constantly, until the mixture is well browned.
- 10
Gradually stir in remaining lamb juices and water. Stir until gravy boils and thickens.
- 11
Slice lamb and serve with potato mixture and gravy.
Tips
Insert garlic and oregano into cuts immediately before roasting so the herbs are still fragrant when the lamb begins cooking. Pack them firmly so they don't fall out during the long roasting period.
Brush the lamb every 30 minutes with pan juices during the final 3-hour roast to build layers of flavor and keep the surface moist without the need for basting liquid.
Good to Know
Refrigerate cooled lamb and vegetables in airtight containers up to 3 days. Freeze gravy separately up to 2 months. Reheat lamb gently in low oven with added stock to prevent drying.
Prepare cuts and herb insertion up to 8 hours ahead; refrigerate uncovered. Assemble in baking dish and refrigerate up to 12 hours before roasting. Add 30 minutes to roasting time if starting from cold.
Serve hot on warmed plates. Accompany with crusty bread to soak up gravy. A full-bodied red wine such as Bordeaux or Rhone blend pairs well. Steamed green vegetables provide contrast.
Common Mistakes
Skip covering the lamb initially to avoid surface drying before the meat becomes tender
Reduce oven temperature as directed to avoid meat becoming tough from high heat during extended cooking
Add flour gradually to prevent lumps in the gravy; whisk constantly to avoid scorching on the hot baking dish
Substitutions
Vegan Options
General Alternatives
deepens or lightens flavor profile
Full guide →dried is more concentrated; use half the quantity
Full guide →FAQ
Can I prepare the lamb the night before?
Yes. Insert garlic and oregano, place lamb in the baking dish, pour liquids over, cover, and refrigerate. Bring to room temperature 30 minutes before roasting and add 15-20 minutes to the initial high-heat phase.
What if my oven doesn't have clearly marked hot and moderate temperatures?
Use 220°C for the initial 30-minute high-heat roast, then reduce to 160°C for the 3-hour slow roast. Adjust timing slightly based on your oven's actual temperature behavior.
How long can I keep the leftover lamb and gravy?
Refrigerated in airtight containers, up to 3 days. Freeze cooked lamb and gravy separately up to 2 months. Thaw overnight in refrigerator and reheat gently with added stock to restore moisture.