6-pound bone-in leg of lamb, trimmed
olive oil, (not extra-virgin)
freshly ground pepper, plus more to taste
1 bottle (750-ml)
dry white wine
medium leeks, white and light green parts only, sliced (see Tip)
garlic, cloves separated and peeled
bay leaves, preferably fresh
reduced-sodium chicken broth
- Preheat oven to 300°F.
- Rub lamb with oil and season with salt and pepper. Place a large roasting pan over two burners on medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, 10 to 12 minutes. After about 5 minutes, add lemons and cook, cut-side down, until well browned; transfer to a plate to cool.
- When the lamb is browned, squeeze the juice from the lemons over it. Add the juiced lemons to the pan along with wine, leeks, garlic, bay leaves, rosemary and thyme. Tightly cover the pan with foil.
- Roast the lamb for 3 hours, turning over every hour or so. (Uncover the pan carefully when you check the roast—watch for escaping steam.)
- After 3 hours, turn the lamb over once again. Add broth to the pan, stirring to combine with the vegetables, herbs and liquid. Cover with foil and continue roasting, turning and basting the lamb every hour or so, for 4 hours more.
- After 7 hours of cooking, transfer the lamb to a warmed platter and tent with the foil to keep warm. The lamb will be practically falling off the bone at this point.
- Place the roasting pan over 2 burners on medium-high heat. Bring to a boil; reduce the heat and simmer for 10 minutes while the lamb rests. Strain the cooking liquid into a bowl, pressing on the solids. (Discard the solids.) Season the jus with pepper, if desired, and serve it with the lamb.
Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
© Meredith Corporation. All rights reserved. Used with permission.
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