If you love tender, flavorful lamb, this Ina Garten 4-Hour Lamb Recipe is perfect. The slow roasting makes the meat juicy, rich and full of flavor. It is simple to prepare but tastes like a gourmet meal.
You only need a few ingredients and the oven does most of the work. The lamb becomes soft enough to cut with a fork.
Serve it with roasted vegetables or potatoes for a complete meal. This guide will show you how to make Ina Garten 4-Hour Lamb and give you all the ingredients for Ina Garten 4-Hour Lamb.
My Experience With This Recipe
I tried this recipe last weekend and it was incredible. The lamb was perfectly tender and rich. The garlic and rosemary infused it with amazing aroma. It only takes about 20 minutes to prep.
Then the oven does all the work for four hours. When it was ready, the meat fell off the bone. I served it with roasted potatoes and green beans. Everyone loved it and asked for the recipe. Now it is my favorite slow-cooked lamb recipe.
Recipe Card Info
- Recipe Name: Ina Garten 4-Hour Lamb
- Servings: 6–8
- Prep Time: 20 mins
- Cook Time: 4 hours
- Total Time: 4 hours 20 mins
- Course: Main Course
- Cuisine: American / French
- Calories: 450 kcal per serving
Equipment List
- Large oven-safe roasting pan
- Sharp knife
- Cutting board
- Measuring spoons
- Aluminum foil
- Meat thermometer
Ingredients You Need for Ina Garten 4-Hour Lamb
- 1 bone-in leg of lamb (5–6 lbs)
- 6–8 garlic cloves, sliced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- Optional: lemon wedges for serving
Step-by-Step Guide
- Preheat Oven
Set oven to 250°F (120°C). Grease the roasting pan lightly with olive oil. - Prepare Lamb
Pat the lamb dry. Make small slits in the meat to insert garlic slices. - Add Garlic and Rosemary
Insert garlic slices into slits. Rub chopped rosemary all over the lamb evenly. - Season Lamb
Drizzle olive oil over lamb. Sprinkle salt and pepper on all sides for flavor. - Cover and Roast
Place lamb in roasting pan. Cover tightly with aluminum foil to retain moisture. - Slow Cook
Roast lamb in oven for 4 hours. Meat will become tender and flavorful. - Check Temperature
Use a meat thermometer. Internal temperature should reach 135–140°F for medium-rare. - Rest the Meat
Remove lamb from oven. Let it rest 15 minutes before slicing. This keeps it juicy. - Serve
Slice the lamb carefully. Serve with roasted vegetables, potatoes or lemon wedges.
Tips to Make the Best Ina Garten 4-Hour Lamb
- Use fresh rosemary and garlic for best flavor.
- Cover tightly to prevent lamb from drying out.
- Low and slow oven is key for tender meat.
- Rest lamb after cooking for juicy slices.
- Trim excess fat for a cleaner presentation.
Common Mistakes to Avoid
- Cooking at too high temperature dries out the lamb.
- Forgetting to rest lamb can make it tough.
- Not seasoning enough makes it bland.
- Skipping garlic slits reduces flavor inside meat.
- Using a frozen leg without thawing leads to uneven cooking.
Serving Suggestions
Serve this lamb with roasted potatoes, carrots and green beans. Add a fresh salad on the side. A simple mint sauce or yogurt dip pairs well.
Garnish with extra rosemary for a beautiful presentation. This meal works for holidays, family dinners or special occasions.
Variations You Can Try
- Add thyme along with rosemary for extra aroma.
- Use bone-in lamb shoulder instead of leg for a different texture.
- Rub with Dijon mustard for a tangy crust.
- Add vegetables like parsnips and onions to roasting pan for flavor.
- Serve with a red wine reduction sauce for elegance.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for 2–3 days.
- Reheat slowly in the oven at 300°F to maintain moisture.
- Cover with foil to prevent drying.
- Slice before storing for easier reheating.
- Do not microwave as it may dry out the lamb.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 2 g |
| Protein | 50 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sodium | 420 mg |
Health Benefits
Lamb is rich in protein, iron and vitamin B12. Garlic and rosemary add antioxidants. Slow roasting preserves nutrients while enhancing flavor. This meal is filling, nutritious and satisfying. Pair with vegetables for a balanced diet.
Ina Garten 4-Hour Lamb Recipe
Ingredients
- 1 bone-in leg of lamb 5–6 lbs
- 6 –8 garlic cloves sliced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- Optional: lemon wedges for serving
Instructions
Preheat Oven
- Set oven to 250°F (120°C). Grease the roasting pan lightly with olive oil.
Prepare Lamb
- Pat the lamb dry. Make small slits in the meat to insert garlic slices.
Add Garlic and Rosemary
- Insert garlic slices into slits. Rub chopped rosemary all over the lamb evenly.
Season Lamb
- Drizzle olive oil over lamb. Sprinkle salt and pepper on all sides for flavor.
Cover and Roast
- Place lamb in roasting pan. Cover tightly with aluminum foil to retain moisture.
Slow Cook
- Roast lamb in oven for 4 hours. Meat will become tender and flavorful.
Check Temperature
- Use a meat thermometer. Internal temperature should reach 135–140°F for medium-rare.
Rest the Meat
- Remove lamb from oven. Let it rest 15 minutes before slicing. This keeps it juicy.
Serve
- Slice the lamb carefully. Serve with roasted vegetables, potatoes or lemon wedges.
Notes
- Use fresh rosemary and garlic for best flavor.
- Cover tightly to prevent lamb from drying out.
- Low and slow oven is key for tender meat.
- Rest lamb after cooking for juicy slices.
- Trim excess fat for a cleaner presentation.
FAQs about Ina Garten 4-Hour Lamb
Q1: Can I prepare the lamb ahead of time?
Yes, season and insert garlic, then refrigerate for a few hours. Roast when ready.
Q2: Can I cook lamb faster than 4 hours?
Yes, but low and slow roasting gives the best tender results. Higher heat may dry it.
Q3: Can I use boneless lamb?
Yes, but cooking time will be shorter, and it may dry out faster.
Q4: How do I know lamb is cooked perfectly?
Use a meat thermometer. Medium-rare is 135–140°F inside for juicy meat.
Q5: Can I freeze leftover lamb?
Yes, slice and store in airtight freezer bags for up to 2 months.
Final Thoughts
This Ina Garten 4-Hour Lamb Recipe is simple, elegant and full of flavor. The slow roasting makes the lamb tender and juicy. Garlic and rosemary enhance its aroma and taste.
Perfect for family dinners or special occasions. Follow these steps for a delicious, melt-in-your-mouth lamb everyone will love.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!