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Slow Roasted Leg of Lamb with Mint Chimichurri Sauce

Meltingly tender leg of lamb that been slow roasted to fall apart, tender perfection with wine, garlic, and onion. A simple pan gravy with the bright notes of a mint chimichurri elevate the lamb to elegant sophistication while being incredibly fool proof and simple.
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Main Course, Main Dish
Cuisine: American
Keyword: Slow Roasted Leg of Lamb with Mint Chimichurri Sauce
Servings: 8
Calories: 830kcal


  • 4.25 pound boneless leg of lamb rolled and tied
  • 2 tablespoons olive oil
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon ground black pepper
  • 1 onion peeled and cut into 6 wedges
  • 1/2 bunch fresh flat leaf parsley about 1 cup
  • 1 head garlic cut in half
  • 3 cups beef stock
  • 1 cup dry red wine
  • 2 tablespoons flour

Mint Chimichurri

  • 1/4 cup mint leaves chopped
  • 1/4 cup flat leaf parlsey chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice, fresh squeezed
  • 1 tablespoon shallot, finely minced
  • 1 clove garlic, finely minced
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper, fresh ground
  • 1/4 teaspoon red pepper flakes


  • Let the roast sit at room temperature for an hour.
  • Preheat the oven to 325 degrees fahrenheit.
  • Use cooking spray or other means to grease a 9x13 baking/roasting pan.
  • Place cut onion, garlic head, and parsley in the bottom of the pan.
  • Brush all sides of the roast with olive oil and season with salt and pepper.
  • Place the leg of lamb roast on top of the onion, garlic, and parsley with the fat cap on the top.
  • Pour the beef stock and wine around the outside of the roast.
  • Tightly cover the pan with foil and cook for 4 hours or until very fork tender.
  • RAISE the oven temperature to 425 degrees and remove the foil and cook for 20-30 minutes to brown the roast.
  • Rest the roast in some or all of it's juices, loosely tented with foil, for 20 minutes or more.

Pan Gravy

  • While the meat is resting, use a spoon to skim 2-3 tablespoons of the fat from the top of the meat juices and place it in a saucepan.
  • Bring to a simmer, and whisk in 2 tablespoons of flour. Cook the flour for 1-2 minutes and then slowly whisk in 2 cups of the remaining meat juices and simmer for several minutes to thicken slightly.  Do make sure to include a few of the cloves of garlic, free of the peels in the gravy.  They will be very soft and should easily mash/whisk in with the gravy.
  • Taste gravy to check if additional salt and pepper is desired.

Mint Chimichurri

  • Add the chopped mint and parsley and the minced shallot and garlic to a small serving bowl.  Stir in the olive oil, lemon juice, salt, pepper, and pepper flakes.
  • Let marinate for 30-60 minutes before using as a garnish over the roasted lamb and pan gravy.


Add approximately 30 minutes more per pound for larger roasts.


Calories: 830kcal | Carbohydrates: 7g | Protein: 42g | Fat: 66g | Saturated Fat: 26g | Cholesterol: 175mg | Sodium: 762mg | Potassium: 773mg | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 11.4mg | Calcium: 66mg | Iron: 4.6mg