Slow Roasted Leg of Lamb

A zesty rub accents this pull-apart-tender leg of lamb recipe that’s ideal for special occasions. You’ll be licking the pan dry afterward.


  • (4-6 lbs) 1 leg of lamb
  • (2 cups) Water
  • (8 cloves or 8 tsp) Minced garlic
  • (2 tbsp) Olive oil
  • (2 tsp) Dried rosemary
  • (2 tsp) Dried thyme leaves
  • (2 tbsp) Pink himalayan salt
  • (4 tsp) Cracked black pepper
  • (2 tbsp) Dijon mustard


Bring the leg of lamb to room temperature by setting it out on the counter for about an hour prior to preparation. Meanwhile, combine the rub ingredients together in a small bowl: minced garlic, olive oil, rosemary, thyme, salt, pepper, and dijon mustard. When the lamb is at room temp, cut a few small slits on each side. Turn the oven on broil and sear the lamb for about 5-6 minutes on each side. Take the lamb out of the oven and set aside to cool for a few minutes. Set the oven to 325 degrees. When the lamb is cool enough to handle, spread the rub on all sides and inside the slits, coating the entire leg of lamb. Place lamb inside of roasting pan, add 2 cups water to the bottom of the pan, and cover with lid or aluminum foil. Roast at 325 for around 4 hours; internal temp should be at least 175 degrees. Let sit for 15-20 minutes before cutting and serving.