Slow Roasted Lemon & Herb Lamb
Recipe by: Lene Whitfield
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April 13, 2026
There are certain meals that feel meant for gathering, and a slow roasted lamb is one of them. It’s the kind of dish that fills the kitchen with warmth long before it ever reaches the table—garlic tucked into every corner, herbs softening into the broth, and lemon brightening everything as it cooks low and slow. What I love most is how forgiving it is. With a little time, it transforms into something deeply tender and rich, the kind of meal meant to be shared, passed around, and lingered over.
Ingredients (15)
Ingredients (15)
Instructions
Preheat oven to 450°F.
Using a small knife, make small incisions all over the lamb. Slice 6 garlic cloves into slivers and insert them into the cuts.
Generously season the lamb with salt, pepper, paprika, and garlic powder. Drizzle with olive oil and rub to coat evenly.
Place the lamb fat side up in a roasting pan and roast uncovered for 10 minutes to develop a browned crust.
Remove from oven and reduce temperature to 300°F.
Turn the lamb over. Add remaining garlic cloves, onions, herbs, bay leaves, lemon juice, white wine, and chicken broth to the pan.
Add hot water until it reaches about ¼ of the way up the sides of the lamb. Cover tightly with a lid or foil.
Bake for 2 hours. Check occasionally and add more water if needed to maintain liquid in the pan.
Notes
Notes
- This lamb is meant to be very tender—almost pull-apart in texture.
- The pan juices are just as important as the roast—don’t skip them.
- Leftovers are excellent in wraps, over potatoes, or alongside simple greens.
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