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    Home » Recipes » Main Dish

    Slow Roasted Boneless Leg Of Lamb

    By Lily・Published: Nov 5, 2021・Updated: Apr 6, 2025・Post may have affiliate links.

    Jump to Recipe Print Recipe

    This boneless leg of lamb is is infused with fresh garlic and herbs and slow-roasted on a bed of vegetables.

    boneless leg of lamb roast with vegetables in a bowl

    Slow, oven-roasted leg of lamb is tender, easy to make, and serves a decent-sized crowd. This slow-roasted leg of lamb is made similar to slow-roasted lamb shanks in foil packets, however, everything is combined into one baking dish. If you'd like a beef version of this recipe, check out this Mediterranean pot roast.

    Ingredient Notes

    chopped gold potatoes, carrots, celery, and onions
    • Chopped vegetables: I use celery, carrots, potatoes, and onion, however, other vegetables can be substituted. I recommend fibrous vegetables with long cook times for this low and slow lamb roast recipe.
    • Boneless leg of lamb: I use the boneless leg of lamb roast (from Costco) that's about 4 to 5 lbs (around 2.2 kg). Substitute a similar-sized bone-in leg of lamb for the boneless leg of lamb if desired.

    How To Make Roasted Boneless Leg of Lamb

    add salt to the chopped vegetables

    Set the oven to 325 ℉ (165 ℃). Peel and chop the carrots, potatoes, and onion. Wash and chop the carrots. Add chopped vegetables to the baking pan.

    marinated boneless leg of lamb on top of chopped vegetables

    Marinate the lamb with mashed garlic, lemon juice, and a dried Italian herb blend. Place the lamb roast on top of the bed of vegetables. Add a layer of parchment paper and then tightly wrap with foil.

    Bake at 325 ℉ (165 ℃) for 4 hours, completely covered the entire time with foil. After 4 hours, remove the parchment paper and foil from the oven and broil for 3 to 5 minutes until the top of the lamb crusts. Slice before serving.

    sliced slow roasted boneless leg of lamb with vegetables

    Either serve the roasted boneless leg of lamb as is or prepare a lamb gravy using the leftover lamb drippings.

    How To Make Lamb Gravy

    drippings from the lamb roast

    Separate the lamb and vegetables from the juice. Pour the lamb drippings through a mesh strainer to remove any large chunks remaining.

    butter and flour in a pot

    In a small pot on the stovetop, add butter on medium-high heat. Once the butter is melted, add flour. Whisk the butter and flour together for about 30 seconds.

    adding the lamb drippings to make lamb gravy

    Add the strained lamb drippings, continuing to mix with a whisk. Remove from the heat once the lamb gravy thickens after about 1 minute.

    roasted boneless leg of lamb with lamb gravy

    Tips and Tricks

    • Marinate the lamb ahead of time. Add the mashed garlic and lemon juice to the lamb about 2 to 4 hours prior to roasting.
    • Don't use any fat. Lamb naturally contains a high fat content, so added butter or olive oil is not necessary.
    • Chop the vegetables in large chunks. The vegetables cook for a long time, so larger size chunks hold up better.
    pouring the lamb gravy on top of the boneless leg of lamb

    Variations and Substitutions

    Use a bone-in lamb leg. If you would prefer a bone-in lamb leg, use one! Just make sure the bone-in lamb leg is about the same size, so the temperature and cooking times will be the same.

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    📋 Recipe

    slow roasted boneless leg of lamb

    Slow Roasted Boneless Leg Of Lamb

    Author: Lily
    Course: Main Dish
    Cuisine: International
    Prep: 15 minutes mins
    Cook: 4 hours hrs
    Total: 4 hours hrs 15 minutes mins
    4.80 from 5 votes
    Print Pin Rate Email
    Servings 12
    The slow-roasted boneless leg of lamb cooks for 4 hours at a low temperature in the oven resulting in a tender and juicy boneless lamb leg.

    Ingredients
     
    US Customary - Metric

    Roasted Lamb

    • 4 to 5 lbs boneless leg of lamb
    • 5 large carrots
    • 5 celery stalks
    • 4 medium potatoes about 1.5 lbs (or ¾ kg)
    • 1 large onion
    • 8 garlic cloves mashed
    • 1 lemon
    • 1 tablespoon dried herbs

    Lamb Gravy

    • 1 cups lamb drippings
    • 2 tablespoons of butter
    • 2 tablespoons of flour
    • salt to taste

    Instructions

    Make the Roasted Boneless Lamb Leg

    • Peel and chop the carrots, potatoes, and onion. Wash and chop the celery. Add the chopped vegetables to a baking dish and add some salt and pepper.
    • In a large bowl, marinate the lamb with mashed garlic, lemon juice, dried herbs, salt, and pepper. Keep the mesh string around the lamb (if present), and spread the seasoning all over the outside of the boneless leg of lamb. 
    • Place the marinated boneless leg of lamb on top of the chopped vegetables. Add a layer of parchment paper, then add a layer of foil. Tightly close the foil so that the baking dish is tightly covered. Bake the boneless lamb leg in the oven at 325 ℉ (165 ℃) for 4 hours.
    • Remove the foil and parchment paper. Remove the mesh string. Set the oven to broil. Put the baking dish in the oven set to broil for about 2 to 4 minutes or until the top of the lamb is browned.
    • Remove from the oven and serve as is. Alternatively, make a lamb gravy to serve with the slow-roasted boneless leg of lamb and vegetables. 

    Make the Lamb Gravy

    • Separate the lamb drippings from the roasted lamb and vegetables. I just use a slotted spoon and carefully move over the lamb and vegetables to another dish. Then using a mesh strainer, I pour the lamb drippings to remove any large chunks. Set the lamb drippings aside.
    • In a stovetop pot, melt the butter on high heat. Once the butter has melted, add the flour. Whisk for about 30 seconds until combined. Add the lamb drippings while continuing to whisk together until thickened (about 1 to 2 minutes). Serve the lamb gravy separately.

    Equipment

    9" x 13" baking pan.
    Baking Dish
    mercer cutting knife.
    Chef's Knife
    acacia wood cutting board.
    Cutting Board
    knife sharpener.
    Knife Sharpener
    magnetic knife block.
    Magnetic Knife Block
    saucepan.
    Saucepan
    hand whisk.
    Hand Whisk

    Notes

    1. Carve the boneless lamb roast just before serving so it doesn't dry out.
    2. Storage: Store the lamb and roasted vegetables in an airtight container in the fridge for up to 4 days.

    Nutrition

    Serving: 1 /12 dish | Calories: 389 kcal | Carbohydrates: 13 g | Protein: 34 g | Fat: 23 g | Saturated Fat: 11 g | Polyunsaturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 128 mg | Sodium: 400 mg | Fiber: 2 g | Sugar: 4 g

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      4.80 from 5 votes (3 ratings without comment)

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      Recipe Rating




    1. Michelle H

      June 12, 2022 at 6:57 pm

      4 stars
      Never having slow roasted a leg of lamb, I was concerned about the length of time it would be in the oven and if I would really be getting enough pan drippings for enough gravy-I was absolutely thrilled with the results. I made this using an already seasoned boneless leg of lamb (rosemary and garlic from Aldi), so I only had to drizzle some lemon juice over the top along with adding a fresh herb bundle of oregano and thyme. My lamb weighed just under 2.5lbs so I checked it after 2 hours and all told had it in the oven about 2.5hrs. I added a little finely diced cooked carrot and onion to the pan dripping gravy and it was delicious. This will definitely be my new favorite way to cook my boneless leg of lamb! Thank you, Lily, for putting this out there to be googled by home cooks like me who look for tasty ways to put dinner on the table:)

      Reply
      • Lily

        June 12, 2022 at 8:56 pm

        Thank you so much for the comment Michelle! I need to try the Aldi lamb leg.. its wonderful that it’s pre-seasoned. If you like lamb shanks- the lamb shank foil packet is great tender recipe too.

        Reply
    2. Stephanie

      December 19, 2021 at 8:02 pm

      5 stars
      Tender and delicious!

      Reply
      • Lily

        December 19, 2021 at 8:09 pm

        Thanks for the comment!

        Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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