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Middle Eastern-Style Slow-Roasted Lamb Leg

Tender, juicy, and fall-apart delicious, this slow-roasted lamb leg is one of those dishes that looks impressive but requires surprisingly little hands-on work.

Growing up, I remember my mum serving lamb prepared this way, filling the kitchen with the aroma of garlic, cardamom, herbs, and warm spices as it slowly roasted for hours. I’ve tried many different versions over the years, but I always come back to hers. This recipe builds on those familiar flavors with LAMEISE Meat Shawarma Spice, adding even more depth and warmth while keeping the dish beautifully simple.

The secret is time: season the lamb a few hours ahead, then let the oven do the rest. The result is incredibly tender meat, golden potatoes, and onions that soak up all those flavorful roasting juices.

  • Category Main Course | Meat

  • Servings 6

  • Prep Time 3 hours

  • Cook Time 5 hours

Ingredients

For the Lamb

  • 1 large bone-in leg of lamb, approximately 6 lb
  • 2–3 tablespoons LAMEISE Meat Shawarma Spice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 5–6 garlic cloves, peeled and sliced
  • 6–8 whole cardamom pods, lightly crushed
  • 3–4 sprigs fresh rosemary
  • 3–4 sprigs fresh thyme
  • 2–3 sprigs fresh tarragon
  • 2 tablespoons olive oil

For the Vegetables

  • 2 lb golden potatoes, peeled and cut into large pieces
  • 2 large onions, sliced into half moons
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

1.Pat the lamb dry and place it on a large tray. Using a small sharp knife, make several shallow slits across the meat.

Tuck pieces of garlic and lightly crushed cardamom into the slits. Rub the lamb all over with olive oil, then generously season with LAMEISE Meat Shawarma Spice, salt, and black pepper. Scatter the rosemary, thyme, and tarragon over and around the lamb.

For the best flavor, cover and refrigerate for about 3 hours, allowing the spices and aromatics to work their way into the meat. If you have more time, you can season it the night before.

2.Preheat the oven to 350°F (175°C).

Lightly oil a large roasting pan. Add the potatoes and onions, drizzle with olive oil, and season lightly with salt and pepper. Toss to coat, then arrange them around the edges of the pan.

Place the seasoned lamb leg in the center, along with all the herbs and aromatics.

3.Cover the roasting pan tightly with aluminum foil and transfer it to the oven.

Roast for approximately 4½ hours, checking toward the end for tenderness. The lamb should be extremely tender and pull apart easily with a fork.

4.Remove the foil for the final 30 minutes of cooking and continue roasting uncovered until the outside of the lamb is beautifully browned and the potatoes have soaked up the flavorful pan juices.

For additional browning, increase the oven temperature slightly during the final few minutes, keeping a close eye on the lamb.

5.Remove the lamb from the oven and allow it to rest for 15–20 minutes before serving.

Serve the lamb alongside the roasted potatoes and onions, spooning those rich, spiced pan juices over everything.