Can I marinate longer?

Yes—cover and refrigerate up to 12 hours; bring to room temperature for 30 minutes before roasting.

What if I want it more done?

Roast to 145°F (63°C) for medium‑well; keep in mind carryover cooking adds 3–5°F.

What should I serve with it?

Try lemony roasted potatoes, a chopped herb salad, or warm pita with tzatziki.

Azuluna Farms Slow-Roasted Lamb Leg

Name: Azuluna Farms Slow-Roasted Lamb Leg
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 2-3 servings
Cuisine: Mediterranean
Ingredients: 1.5 lb Azuluna Pasture-Raised Lamb Leg; 5 cloves garlic; 2 tbsp Dijon mustard; 2 tbsp dried rosemary; 1 tsp fennel seeds; 1 tsp ground coriander; 1 lemon, zested and juiced; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 cup olive oil

August 10, 2025

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Written by Azuluna Foods

August 10, 2025

·

Written by Azuluna Foods

Azuluna Farms Slow-Roasted Lamb Leg

Tender, aromatic, and restaurant-worthy—this slow-roasted lamb leg is rubbed with garlic, rosemary, fennel, and Dijon for a deeply savory centerpiece.

Serves: 2–3
Prep Time: 10 mins
Marinating/Rest Time: 30 mins
Cook Time: 50–60 mins
Total Time: ~1 hr 30 mins
Cuisine: Mediterranean

Ingredients

1.5 lb Azuluna Pasture-Raised Lamb Leg
5 cloves garlic
2 tbsp Dijon mustard
2 tbsp dried rosemary
1 tsp fennel seeds
1 tsp ground coriander
1 lemon, zested and juiced
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup olive oil

Directions

Make the Rub. Add garlic, dried rosemary, fennel seeds, coriander, lemon zest and juice, Dijon, salt, and pepper to a food processor. Pulse to combine. With the machine running, stream in olive oil until a cohesive paste forms.

Coat & Rest. Rub the mixture all over the lamb leg. Set on a roasting rack over a sheet pan and rest for 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).

Initial Roast. Place the lamb on the center rack and roast for 20 minutes.

Slow Roast & Finish. Reduce oven to 300°F (150°C) and continue roasting for 30–40 minutes. Check the thickest part; when it reaches 135–140°F (57–60°C) for medium, remove and rest 10 minutes before slicing.

Learn more about lamb cooking techniques from the American Lamb Board, or explore the nutritional benefits of quality meats from Harvard T.H. Chan School of Public Health.

Pro Tips

Pat dry first: Drying the lamb helps the rub adhere and encourages better browning.
Rack matters: Elevation promotes even airflow and roasting.
Slice against the grain: For the most tender bite.

For a complete Mediterranean-inspired spread, check out these Mediterranean side dish ideas from Olive Magazine, or pair with a refreshing Mediterranean salad from Feasting at Home.