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.
Preheat oven to 450 °F°F.
Using a small knife, make small incisions all over the lamb (7 lb). Slice garlic cloves (12 cloves) into slivers and insert them into the cuts.
Generously season the lamb with salt, pepper, paprika (1 Tbsp), and garlic powder (1 Tbsp). Drizzle with olive oil (2 Tbsp) 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°F.
Turn the lamb over. Add remaining garlic cloves (12 cloves), onions (2), herbs, bay leaves (5), lemon juice (2–3), white wine (1 ½ cups), and chicken broth (2 cups) 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.
Turn the lamb right side up, cover again, and cook for another 30 minutes. The meat should be very tender and easily pulled apart.
Uncover and roast for an additional 20–30 minutes to deepen color and flavor.
Transfer lamb to a serving platter, loosely cover with foil, and rest for 20–30 minutes.
Strain the pan liquid, allow it to cool slightly, and skim off excess fat. You should have 2–3 cups of flavorful jus. Adjust seasoning to taste and serve alongside the lamb.
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