Slow-Roasted Leg of Lamb with Beets and Pistachios

PREP TIME: 20 MINUTES
COOKING TIME: 4 HOURS 30 MINUTES
SERVINGS: 4

About

I guess every food enthusiast has that one recipe they swear by, and this would be mine. Nothing fancy about it – just juicy, flavorful meat and an aroma that fills the house with warmth and comfort. Don’t skip the final touch of fresh mint, pistachios, and pomegranate seeds – it makes a huge difference to both flavor and texture. For sides, couscous or bulgur are the more traditional choices, but we also love it served with creamy mashed potatoes. Enjoy!

Ingredients

For the lamb:
1 whole bone-in leg of lamb
3 TSP salt
6 TBSP olive oil
6 cloves garlic
2-3 TBSP lemon juice
3 TSP ground cumin
2 TSP ground coriander
1 TSP cinnamon
1 ½ TSP allspice
2 TSP paprika
2 TSP coffee (finely ground)

For the vegetable base:
4 red or yellow onions
4 garlic cloves
8-10 carrots
2 beetroots
1 orange (preferably organic)

For serving:
Bunch of fresh mint (parsley works great as well)
Chopped pistachios
1 pomegranate

Instructions

Marinate the lamb
Combine all marinade ingredients into a thick paste. Rub generously all over the leg of lamb, making sure to work the marinade into any cuts or slits. Cover and refrigerate for at least 12 hours (or overnight for best flavor).

Prepare the roasting tray
Preheat the oven to 200°C. Spread the sliced onions and chunky carrots evenly in a large roasting tray. Cut the orange in half and place both halves in the tray, cut-side down. Drizzle everything lightly with olive oil and season with a pinch of salt. Finally, place the marinated lamb on top of the vegetables.

High-heat start
Roast the lamb uncovered at 200°C for 30 minutes to develop color and begin caramelization on the surface.

Slow roast
Reduce the oven temperature to 140°C and add a small splash of water to the tray (optional). Cover tightly with foil or a lid and continue roasting for 3½ hours.

Final crisping
Remove the foil, increase the oven temperature to 220°C, and roast for an additional 10–15 minutes to crisp and deepen the crust.

Rest the meat
Remove the lamb from the oven and rest loosely covered for 20 minutes.

Serve
Shred the lamb using two forks, pulling it into large, tender pieces. Serve with the roasted vegetables, then finish with chopped fresh mint, pistachios, and pomegranate seeds.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON JUNE 15, 2026

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