Slow-Roast Leg of Lamb

This slow-roast leg of lamb is everything you want; flavorful, so tender, and quite simple to put together. After a few hours of patience, you will be elft with the most beautiful and delicious leg of lamb to serve your family or guests.

📝 Ingredients

• 8-9 lb Leg of Lamb, trimmed of excess fat (see blogpost for more details)
• 4 Garlic cloves, halved
• Salt & Pepper (*I like to use flaky salt & fresh cracked black pepper)
• 1 tbsp All spice powder
• 1/2 tbsp Garlic Powder
• 1/2 tbsp Onion Powder
• 1/2 tbsp Smoked paprika
• 1/4 tsp Turmeric
• 1/2 tsp Cinnamon
• 1 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 6 Garlic Cloves
• 1 Yellow Onion
• 1/2 Tomato
• 1/2 Bell Pepper
• 2 tbsp Tomato Paste
• 1/3 cup Olive oil
• 1 tbsp Dry rub, from above
• 6 Bay Leaves
• 6 Cardamom Pods
• 1/4 cup Parsley, chopped
• 1/4 cup Toasted slivered almonds or pine nuts

👨‍🍳 Instructions

1. 1First, rinse the leg of lamb and pat dry.
2. 2Then, add about 8 slits throughout the leg of lamb. In those slits, add a half piece of garlic.
3. 3Season the leg of lamb with salt & pepper. *I do this despite having both a dry and wet rub to make sure it is well seasoned. I season the meat in the baking dish I plan to roast it in.
4. 4Mix together the dry rub ingredients. Reserve 1 tbsp of it for the wet marinade. Use the rest to season the entire leg of lamb. Pat the dry rub well into the meat throughout.
5. 5Make the wet rub by pulsing everything together in a food processor for a few seconds. Top the leg of lamb with the wet rub throughout massaging it all over the meat. * See notes. Any remaining wet rub can be mixed with 2 cups of water and added to thebottom of the pan. Allow for enough water to cover the bottom of the pan by an inch.
6. 6Top the marinated leg of lamb with pieces of cardamom and bay leaves.
7. 7To wrap the leg of lamb, top it with a piece of parchment paper. Then, wrap the entire pan in alumimum foil 3 times. This will secure the heat well when slow roasting the leg of lamb.
8. 8Ideally, marinate the lamb overnight in the fridge or at least 4-6 hours for the best results.
9. 9Take the lamb out 1 hour before planning to roast it. Preheat the oven to 450 F.
10. 10Bake the leg of lamb for 1 hour at 450 F. After an hour, lower the temperature to 350 F and allow for it to roast for another 4 hours 15 minutes.
11. 11At this point, the lamb should be tender. Lift the foil from a corner of the baking pan and grab a fork; once you touch it; it should fall apart easily.
12. 12Uncover the lamb; the bottom of the pan may be a bit scorched from the fat that came off the lamb while roasting. Gently move the leg of lamb to your desired serving dish.
13. 13Remove the bay leaves and cardamom off the top of the lamb.
14. 14I like to serve the leg of lamb on top of a bed of rice. I then drizzle any remaining concentrated liquid from the pan, if any, on top of the lamb. I garnish with chopped parsley, and toasted slivered almonds.
15. 15Dig in and enjoy with a side of arabic salad and cucumber yogurt salad. All the recipes can be found on my blog including the arabic rice.