Description
This Mediterranean-Style Roasted Leg of Lamb features a fragrant blend of herbs and spices, infused with garlic and lemon, then slow-roasted to juicy perfection. Ideal for a special family dinner or festive occasion, this recipe highlights the rich flavors of rosemary, thyme, oregano, and warm spices like cinnamon and smoked paprika. Served with a simple pan sauce made from the roasting juices, it pairs beautifully with roasted vegetables, couscous, or a fresh salad.
Ingredients
Scale
Meat
- 1 leg of lamb (about 4-5 lbs), bone-in or boneless
Marinade and Seasoning
- 4-6 garlic cloves, sliced thinly
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
Roasting Liquids
- 1 cup dry white wine or chicken broth
- 1/2 cup water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for roasting the lamb evenly.
- Prepare the Lamb: Trim any excess fat from the lamb, leaving a thin layer for flavor and moisture. Make small slits all over the lamb’s surface and insert thinly sliced garlic cloves into these slits to infuse the meat with garlic flavor during roasting.
- Make the Marinade: In a small bowl, combine olive oil, chopped rosemary, thyme, oregano, ground cumin, coriander, cinnamon, smoked paprika, lemon zest, and lemon juice. Season this mixture generously with salt and black pepper. Rub the marinade thoroughly all over the lamb, coating it evenly for maximum flavor.
- Roast the Lamb: Place the marinated leg of lamb in a roasting pan. Pour the white wine (or chicken broth) and water into the pan around the lamb. Roast in the preheated oven for about 20 minutes per pound, which means roasting for approximately 1 hour and 30 minutes to 2 hours total. Baste the lamb with pan juices every 30 minutes to keep it moist. Use a meat thermometer to check doneness; medium rare to medium is reached at 135-145°F (57-63°C).
- Rest the Lamb: When the lamb reaches the desired internal temperature, remove it from the oven. Loosely cover the lamb with foil and let it rest for 15-20 minutes. This allows the juices to redistribute and results in a juicier roast.
- Make the Sauce (Optional): While the lamb rests, place the roasting pan with drippings on the stovetop over medium heat. Add extra broth or water if necessary and simmer to reduce slightly, creating a flavorful pan sauce to serve alongside the lamb.
- Carve and Serve: Slice the rested leg of lamb against the grain into desired thickness. Serve warm with Mediterranean sides like roasted vegetables, couscous, or a fresh salad to complete the meal.
Notes
- For best results, use a meat thermometer to monitor internal temperature and avoid overcooking.
- Bone-in lamb generally provides more flavor and stays juicier during roasting.
- You can substitute dried herbs with fresh ones, adjusting quantities as indicated.
- If you prefer a stronger lemon flavor, add additional lemon zest or a squeeze of fresh lemon juice just before serving.
- Leftover lamb can be refrigerated for up to 3 days or frozen for longer storage.
- The pan sauce is optional but highly recommended for added moisture and flavor.
