1-Getting started with Greek slow roast leg of lamb means beginning with some simple prep work that sets the stage for success. First, pull your lamb from the fridge an hour ahead to let it reach room temperature, then pat it dry. Preheat your oven as high as it goes, around 240°C/465°F, to kick off with a good sear.

2-Next, make about 25 small cuts across the lamb, mostly on top, and stuff them with slivers from 6 peeled garlic cloves. This step adds that deep, garlicky flavor everyone loves. Season the meat generously with salt, pepper, 3 tsp paprika powder, and 3 tsp garlic powder, then rub in 2 tbsp olive oil for even coverage.

3-Initial Roasting and Building Flavor: Place the lamb in a roasting pan and roast it for 30 minutes until a nice brown crust forms. Now, lower the oven to 180°C/350°F and flip the lamb over. Add the remaining 6 peeled garlic cloves, 2 quartered onions, 10 sprigs of thyme, 3 sprigs of rosemary, 3 tsp dried oregano, 3 dried bay leaves, 1/2 cup lemon juice, 1 1/2 cups white wine, and 2 cups chicken broth around it.

4-Pour in hot water until it reaches about a quarter to a third up the lamb’s side. Cover the pan tightly with a lid or foil to trap moisture and bake for 3.5 hours, checking and adding water if needed. For a helpful tip, try our lemon bars recipe as a zesty side that complements this dish.

5-Finishing Touches: After that time, take the lamb out, remove the cover, and turn it right side up. Cover it again and bake for another 2.5 hours until it’s easy to pull apart. Uncover and roast for 20 to 30 minutes more to crisp the outside. Let it rest for 30 to 40 minutes before serving, and don’t forget to strain the cooking liquid for a flavorful sauce.

6-Adjust the sauce with extra salt, pepper, or lemon juice as you like. This method ensures tender, juicy results, making it a hit for party hosts. Remember, the 7-hour total time includes resting, so plan ahead for stress-free meals.