Slow Roasted Leg of Lamb with Citrus and Vegetables. It just completely falls off of the bone. It’s juicy, tender and perfect every time. Try this one pan meal at Easter, Christmas or for any special occasions throughout the year. Whole30, paleo, keto, gluten and dairy free!
Easter is the biggest celebration of the year in Greece. My Greek often talks to me about how they would roast a whole lamb and feast for hours or days even. Hopefully I’ll get to partake in the festivities next year, but for this year we made our own and…It. Was. AMAZING! Here’s why:
- It uses all natural ingredients! We used an organic lamb leg, plus oranges, lemon, fennel, and potatoes from our weekly local veggie box (this has been GREAT during the pandemic), plus spices and herbs from our cupboard.
- It’s a one pan meal! Everything is cooked in a large casserole dish. One pan = less mess to clean up later = win!
- The lamb is SO tender! I’ve never seen anything like it. Not even at restaurants where they’d charge £30-£40 for this kind of meal.
- It’s easy! Prep it the night before. The next day when you cook it, after popping it in the oven for a bit, all you have to do is turn it over half way through, and then add veggies to the pan towards the end. Easy Peasy.
What ingredients are in this one pan lamb dish?
- Lamb: The protein, the star of the show. We used a 2kg leg of lamb with the bone in. Adjust the size to your casserole dish.
- Herbs & seasoning: mustard powder, garlic powder, thyme, salt and pepper. Hello flavor!
- Citrus fruits: The juice of two fresh oranges and one lemon to be exact. This provides the citrusy tartness and sweetness, and it really comes out in the vegetables.
- Veggies: Use what you have on hand! We used onion, fennel root and potatoes. All root vegetables would work well, along with radish, cauliflower and Brussels sprouts if you’d rather keep it low carb.
- Honey & olive oil: for more sweetness and greek flavor.
How to make this Slow Roasted Leg of Lamb
It’s just 3 easy steps, but it’s best to start the night before! We have made it without marinading overnight and it was great, but the flavor is next level if you make it this way:
- Prep: Add all of the marinade ingredients – orange juice, lemon juice, mustard powder, garlic powder, thyme, salt, pepper, olive oil and honey – together in a large freezer bag. Close the bag and shake well/squeeze to combine.
- Marinade overnight: Add the leg of lamb to the bag and marinade it in the fridge overnight.
- Cook: Turn your oven on to 200°C/392°F. Remove the lamb from the bag and place it in the pan without the marinade. Do not discard the marinade – we’ll use it soon! When the oven is at 200°C/392°F, cook the lamb for 20 minutes. This will sear the outside. Remove after 20 minutes and reduce the heat to 140°C/284°F. Pour 3/4 of the marinade over the lamb, cover the pan with aluminum, and cook for 3 hours, turning it over after 1 and a 1/2 hours. Remove after 3 hours. Add the vegetables and remaining marinade and cook for 1 hour covered, and then 30 minutes uncovered.
Jazz it up!
Here is a list of vegetables you can use in this recipe. Other than the veggies, don’t change a thing. Just insure that the vegetables cover the bottom of the pan, around the lamb in one layer, without too much overlapping:
- Sweet Potatoes
- Fennel root
- Brussels sprouts (low carb)
- Cabbage (low carb)
- Bell Peppers (use green if low carb)
- Leeks (low carb)
- Radish (low carb)
- Collard greens/similar greens (low carb)
- Cauliflower (low carb)
- Squash (low carb)
- Zucchini (low carb)
- Butternut squash (low carb)
- Whole garlic cloves (low carb)
How do I store this slow roasted leg of lamb?
Fridge: Store in an airtight container in the fridge for 3-4 days without the toppings. Reheat thoroughly in the microwave or in the oven before consuming.
Freezer: Store in an airtight, freezer friendly container or freezer bag for up to 3 months.
More Greek and meat recipes you will love:
- EASY WHOLE30 CRISPY CARNITAS
- GLUTEN FREE STOUT BEEF STEW
- PALEO GREEK STUFFED TOMATOES (GEMISTA)
- SFOUGATO – GREEK CRUSTLESS QUICHE
Have you made this recipe? I’d love to know <3 Tag me on Facebook and Instagram, Pin it on Pinterest, or leave a star rating review below! Don’t forget to sign up to the email list for sparkly new recipes in your inbox =]
Citrusy Slow Roasted Leg of Lamb
- large pan/casserole dish
- measuring spoons
- citrus fruit juicer (optional)
- large ziplock bag
- 2 kg/4.4lb leg of lamb
- 2 oranges juiced, see notes*
- 1 lemon juiced, see notes**
- 1 tbsp yellow mustard***
- 1 tbsp garlic powder
- 2 tbsp thyme dried or fresh
- 2 tbsp salt
- 1 tbsp pepper
- 2 tbsp honey
- 4 tbsp olive oil
- 6 medium potatoes optional, see notes****
- 1 fennel root optional, see notes****
- 3 medium onions
**Prep time does not include marinading overnight**
Prep (night before):
- Add orange juice, lemon juice, mustard powder, garlic powder, thyme, salt, pepper, olive oil and honey together in a large freezer bag.
- Close the bag and shake well/squeeze to combine.
- Add the leg of lamb to the bag and marinade it in the fridge overnight.
- Turn your oven on to 200°C/392°F.
- Remove the lamb from the bag and place it in the pan without the marinade. Do not discard the marinade.
- When the oven is at 200°C/392°F, cook the lamb for 20 minutes.
- Remove after 20 minutes and reduce the heat to 140°C/284°F.
- Pour 3/4 of the marinade over the lamb, cover the pan with aluminum foil, and cook for 1 and a half hours.
- Take lamb out of the oven. Carefully turn the lamb over, re-cover it with aluminum foil and cook for another 1 and a 1/2 hours.
- Take lamb out of the oven. Add the vegetables and remaining marinade to the pan.
- Cook for 1 hour covered with aluminum foil.
- Remove foil and cook for 30 minutes uncovered.
- Allow meat to rest for 10 minutes before cutting.