If you’re looking for a simple but eye-catching main course for the holidays, this is it Slow-roasted lamb with Gremolata is the perfect choice. Braised in a whole bottle of white wine and infused with garlic, lemon and herbs, the lamb is roasted for hours until it falls off the bone and is crispy around the edges. It is served with a light gremolata to cut through the richness of the meat.
I know cooking a whole leg of lamb can be intimidating to many – especially for a holiday occasion – but this recipe makes it so easy. You essentially cook the lamb slowly in the oven until it’s tender and tearable. It’s super hands-off, meaning you can spend more time with your loved ones, and almost impossible to screw up.
Although the lamb is juicy and tasty on its own, the herby gremolata makes it even better. It’s juicy from the lemon, slightly tart from the red wine vinegar and super fresh tasting thanks to all the herbs. It’s the perfect thing to cut through the rich meat for a holiday dinner come spring. I just know you all will love it!
Ingredients:
- Leg of lamb
- Kosher salt
- Freshly ground black pepper
- Shallot
- Garlic
- Lemons
- Fresh thyme
- Fresh oregano
- Rosemary
- Dry white wine
- Low sodium beef broth
- Extra Virgin Olive Oil
- Red wine vinegar
- Lemon peel
- Fresh coriander
- Fresh dill
- Caper
- Aleppo pepper
Step-by-step:
step one: preheat the oven and prepare the meat
Preheat oven to 350℉. Pat the lamb slice very dry with paper towels. Season generously with salt and pepper, rub the spices into the meat. You can make this up to 24 hours in advance, store uncovered in the fridge until ready to cook. If you go this route, you need to let the lamb rest at room temperature for 1 hour before roasting.
step two: add aromatics and herbs
In a large Dutch oven with a tight-fitting lid, add the shallots, garlic and lemon (cut side down). Sprinkle the thyme, oregano and rosemary over the bottom, then place the lamb (skin-side down), placing the thicker part of the meat on the bottom so that it braises evenly. Alternatively, you can use a roasting pan tightly covered with foil; Just note that depending on the size of your pan, you may need a little more broth than the recipe calls for. For best results, a Dutch oven is recommended.
step three: roast the lamb
Pour the wine over the lamb. Add the broth, 1 cup at a time, until the liquid comes 1 to 2 inches up the sides of the lamb. Cover the Dutch oven with the lid and transfer to the center of the oven. Roast for 4½ hours – do not open the lid while it is cooking. Set it and forget it! Alternatively, if using a roasting pan, cover tightly with foil before transferring to the oven.
step four: check progress
After 4½ hours, check the lamb. Prick it with a fork, and if it flakes easily, it’s ready to go uncovered. If you still encounter some resistance, cover the lamb again and roast for another 30 minutes. If it flakes with a fork, gently flip the lamb. Brush with the cooking liquid and return to the oven uncovered. Cook for another 40 to 45 minutes, or until the lamb is deeply browned and crispy. Remove from the oven and let the lamb rest for 10 to 15 minutes before shredding.
step five: make the gremolata
While the lamb is roasting, make the gremolata: In a medium bowl, add the olive oil, red wine vinegar, lemon zest, lemon juice, shallots, and garlic. Stir to combine.
step six: add the herbs to the gremolata
Add coriander, dill, capers, salt and Aleppo pepper. Stir to combine. Taste for seasoning and adjust as needed.
step seven: serve the lamb
To serve, remove the lamb from the bone. Transfer the lamb to a cutting board and shred into medium-sized pieces with two forks. Transfer to a plate and spoon the gremolata over the lamb. Serve hot.
Frequently asked questions about prescriptions:
Feel free to substitute fresh Italian parsley instead!
These are so good with my Greek Style Potatoes, these Roasted Calabrian Chili Green Beans with Crispy Shallots, or my Charred Carrots with Herb Drink.
Yes! I would recommend the largest dutch oven you have (preferably about 8 quarts). Depending on the size/shape of the lamb leg, it may not fit in a smaller dutch oven. Your dutch oven should have a tight-fitting lid, but if not, you can cover it tightly in foil.
If you’re looking for an eye-catching main course to serve at Easter dinner, you can’t do better than this Slow-Roasted Lamb Steak with Gremolata. Leave a comment below when you’ve tried this recipe!
Looking for more holiday nets? try these!
Coq au Champagne
French onion braised beef
Grilled lamb chops with arugula pesto
Coq Au Vin
Thyme Crusted Beef Fillet Au Poivre
Slow-roasted lamb with Gremolata
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Ingredients
For the lamb:
- 1 (5 to 6 pounds) with leg of lamb tied with twine *see note
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 4 large shallots, peeled and halved lengthwise
- 2 heads of garlic, halved
- 2 lemons, halved
- 8 sprigs of fresh thyme
- 6 sprigs of fresh oregano
- 4 sprigs of rosemary
- 1 (750ml) bottle of dry white wine
- 1-2 copper low sodium beef broth, plus more as needed
For the Gremolata:
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons lemon peel
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup chopped shallots
- 2 garlic cloves, torn
- 1/2 cup finely chopped fresh coriander
- 1/2 cup finely chopped fresh dill or Italian parsley
- 2 tablespoons drained and rinsed capers
- 1/2 teaspoon kosher salt
- 1 teaspoon Aleppo pepper (or 1/2 tsp crushed red pepper flakes)
Instructions
Make the lamb:
-
Preheat oven to 350℉. Pat the lamb slice very dry with paper towels. Season generously with salt and pepper, rub the spices into the meat. You can make this up to 24 hours in advance, store uncovered in the fridge until ready to cook. If you go this route, you need to let the lamb rest at room temperature for 1 hour before roasting.
-
In a large Dutch oven with a tight-fitting lid, add the shallots, garlic and lemon (cut side down). Sprinkle the thyme, oregano and rosemary over the bottom, then place the lamb (skin-side down), placing the thicker part of the meat on the bottom so that it braises evenly. Alternatively, you can use a roasting pan tightly covered with foil; Just note that depending on the size of your pan, you may need a little more broth than the recipe calls for. For best results, a Dutch oven is recommended.
-
Pour the wine over the lamb. Add the broth, 1 cup at a time, until the liquid comes 1 to 2 inches up the sides of the lamb. Cover the Dutch oven with the lid and transfer to the center of the oven. Roast for 4½ hours – do not open the lid while it is cooking. Set it and forget it! Alternatively, if using a roasting pan, cover tightly with foil before transferring to the oven.
-
After 4½ hours, check the lamb. Prick it with a fork, and if it flakes easily, it’s ready to go uncovered. If you still encounter some resistance, cover the lamb again and roast for another 30 minutes. If it flakes with a fork, gently flip the lamb. Brush with the cooking liquid and return to the oven uncovered. Cook for another 40 to 45 minutes, or until the lamb is deeply browned and crispy. Remove from the oven and let the lamb rest for 10 to 15 minutes before shredding.
Make the Gremolata:
-
While the lamb is roasting, make the gremolata. In a medium bowl, add olive oil, red wine vinegar, lemon zest, lemon juice, shallots, and garlic. Stir to combine.
-
Add coriander, dill, capers, salt and Aleppo pepper. Stir to combine. Taste for seasoning and adjust as needed.
To serve:
-
To serve, remove the lamb from the bone. Transfer the lamb to a cutting board and shred into medium-sized pieces with two forks. Transfer to a plate and spoon the gremolata over the lamb. Serve hot.
Notes
Nutrition
Food photography and styling by Eat Love Eats.
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