Braised Leg of Lamb – Ultra Tender, Juicy & Packed With Greek Flavor

This braised leg of lamb is unbelievably tender, juicy, and loaded with Mediterranean flavor. Slowly cooked in a fragrant braising liquid of white wine, lemon, garlic, oregano, and beef stock, the meat becomes melt-in-your-mouth soft while the vegetables soak up every drop of that rich sauce.

Perfect for Sunday dinners, holidays, family gatherings, or special occasions, this is a foolproof show-stopping lamb recipe.

⭐ Why You’ll Love This Braised Leg of Lamb Recipe

• Ultra tender, fall-apart texture

• Rich, bold Greek flavors

• Simple ingredients, restaurant-quality results

• Perfect for holidays & entertaining

• One-pan meal with built-in side dish

🥩 Ingredients

For the Lamb:

• 1 leg of lamb (bone-in or boneless), 5–6 lbs

• 6 garlic cloves, halved

• 2 sprigs fresh rosemary, cut into small sprigs

• 2 Tbsp olive oil

• 1 Tbsp kosher salt

• 2 tsp coarse black pepper

• 2 tsp garlic powder

For the Braising Liquid:

• 1 cup beef stock

• ¾ cup dry white wine

• Juice of 1 lemon

• 1 Tbsp Dijon mustard

• 1 Tbsp dried oregano

For the Vegetables:

• 1 ½ lbs small potatoes, halved

• 1 medium sweet onion, cut into large chunks

• 3 carrots, cut into 1-inch pieces

🔪 Step-by-Step Instructions

1. Prepare the Leg of Lamb

Remove lamb from fridge 30–45 minutes before cooking. Pat dry thoroughly. Using a paring knife, pierce small holes across the fat cap. Insert garlic halves and rosemary sprigs into each hole.

2. Season Generously

Rub lamb with olive oil. Mix salt, pepper, and garlic powder. Season all sides heavily, pressing seasoning into the meat.

3. Make the Braising Liquid

Whisk together beef stock, wine, lemon juice, Dijon mustard, and oregano until smooth.

4. Assemble the Pan

Place lamb in a deep roasting pan, fat side up. Pour braising liquid around the meat (not over). Add potatoes, onions, and carrots around the lamb.

5. Cover Tightly

Cover lamb with parchment paper, then seal tightly with heavy foil.

6. Braise Low & Slow

Cook at 350°F (180°C) for 4 hours, until fork-tender.

7. Optional Crisp Finish

Remove foil and roast uncovered for 15–20 minutes at 425°F (220°C) to brown the surface.

8. Rest & Serve

Rest 15 minutes before slicing. Spoon vegetables and pan juices over lamb.

⏱ Cooking Time

• Prep: 25 minutes

• Cook: 4 hours

• Rest: 15 minutes

• Total: 4 hours 40 minutes

🍽 Serving Suggestions

• Garlic mashed potatoes

• Lemon rice

• Greek salad

• Roasted vegetables

• Warm pita bread

🔥 Pro Tips for Perfect Braised Lamb

• Let lamb come to room temperature before cooking

• Seal pan tightly to trap moisture

• Use dry white wine, not sweet

• Always rest meat before slicing

❄ Storage & Reheating

Refrigerator: Up to 4 days
Freezer: Up to 3 months

Reheat: Covered in oven at 300°F (150°C) until warm.

📊 Nutrition (Approx. per serving)

• Calories: 520

• Protein: 45g

• Fat: 32g

• Carbs: 18g