Christmas brings a familiar mix of carols drifting through the house, glowing lights after sunset, and mugs of hot cocoa warming cold hands. Slow-Roasted Leg of Lamb belongs at the center of that celebration, serving as a holiday main course that feels generous, festive, and rooted in tradition. When December gatherings call for something beyond the everyday menu, lamb delivers a rich, satisfying dish suited for shared tables and long conversations.
This recipe leans into the flavors people associate with the season. Slow roasting on the rotisserie allows the lamb’s natural depth to develop fully, while classic seasonings shape a profile that feels bold yet balanced. Garlic adds warmth without overpowering. Herbs contribute freshness that cuts through richness. Gentle heat brings everything together, creating slices that stay juicy inside with a well-developed exterior. Each bite carries layers that hold attention from the first serving to the last.
Holiday menus benefit from a centerpiece that looks impressive without demanding constant attention. A leg of lamb delivers that balance. Once the roast begins, the process stays steady and predictable, freeing the host to focus on guests, music, and the rhythm of the day. As aromas build, anticipation grows, setting expectations long before plates reach the table.
Christmas meals often stretch across hours, with people coming and going between courses. Lamb supports that flow beautifully. The flavor remains consistent throughout the meal, pairing easily with familiar sides like roasted vegetables or potatoes while still standing on its own. That flexibility makes it a reliable choice for gatherings with varied tastes.
Outdoor cooking adds another layer to the holiday experience. Preparing the roast outside keeps the kitchen clear for baking and desserts, while allowing the main course to develop without crowding the home. The contrast between warm food and crisp winter air adds to the sense of occasion.
Slow-Roasted Leg of Lamb brings comfort, tradition, and seasonal flavor together in a way that feels right for Christmas. It anchors the table, invites second helpings, and helps turn a gathering into a meal people remember.
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Serves 6
Slow-Roasted Leg of Lamb Ingredients
- 1 boneless leg of lamb, 1½ lbs+.
- 3 tbsp. roasted garlic oil
- 1 tbsp. thyme
- 1 tbsp. fennel seeds
- 1 tsp. rosemary
- ½ tbsp. peppercorns
- 2 tsp. coarse salt
- 2 tsp. sage
- 1 tsp. onion powder
- 2 cups beef/lamb broth, red wine, beer, or water
Slow-Roasted Leg of Lamb Directions
- Preheat your grill using the rear burner, if you have one, set to high (about 450°F).
- In a small, dry frying pan, toast the thyme, fennel, rosemary, and peppercorns until they are fragrant. This will take about 3 minutes over medium-low heat. Use a mortar and pestle to grind the spices a little before adding the salt, sage, and onion powder, then crush them a little more.
- Slice the fat on the leg of lamb in a crosshatch pattern. Brush the lamb all over with the roasted garlic oil, then sprinkle on the seasonings, covering every inch, and press them into the fat on the slices.
- Load up and balance your rotisserie. For some pointers on doing this, check out our video on using your rotisserie. Place the rotisserie on the grill and turn on the motor. Place a drip tray, filled with 2 cups of liquid, under the rotating lamb.
- Roast the lamb for 10 to 15 minutes on high, or until a lovely crust forms. Turn the grill down to about 350°F, and continue cooking for up to 2 hours, or until an instant-read thermometer reads 145°F for medium rare.
- Use heat-resistant gloves to remove the lamb from the grill. Remove the spit rod and forks from the roast before allowing it to rest. You don't want residual heat to continue cooking the lamb.
- To Make Gravy: Use the liquid from the drip tray, along with any liquid from cooking vegetables, to make gravy. Add ¼ cup of butter to a saucepan. Melt it over low heat and add ¼ cup of flour. Cook for 2 minutes, then slowly add the liquid from the drip tray, vegetable water, and any juices from the resting lamb. With every small addition – ¼ cup of liquid or so – whisk thoroughly. Stop adding liquid when you have reached a thick sauce that coats a spoon but is still runny. If you have added too much liquid, simmer the gravy until it thickens a little.
- Slice the lamb and serve it with your favorite veggies, potatoes, and gravy.
Taken from napoleon.com
