Ina Garten 4-Hour Lamb Recipe
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.
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.