If you’re searching for a centerpiece worthy of any gathering, look no further than this Mediterranean-Style Roasted Leg of Lamb. Imagine a golden-crusted lamb infused with fresh herbs, garlic, and citrus, its aroma filling your kitchen and its flavor transporting your taste buds straight to the sun-soaked shores of the Mediterranean. This is the kind of dish that brings people together—everyone will want seconds, and you’ll love how simple it is to prepare.
Ingredients You’ll Need
The beauty of Mediterranean-Style Roasted Leg of Lamb lies in its short list of fresh, vibrant ingredients. Each one is carefully chosen to bring out the lamb’s best qualities, adding layers of flavor, color, and aroma you won’t soon forget.
- Leg of lamb (4–5 lbs, bone-in): The star of the show, bone-in for extra juiciness and a show-stopping presentation.
- Garlic (4 cloves, sliced): Tucked right into the meat to infuse every bite with aromatic depth.
- Fresh rosemary (2 tablespoons, chopped): Earthy and piney, rosemary gives the roast its unmistakable Mediterranean flair.
- Fresh thyme leaves (1 tablespoon): Offers a subtle, savory note that blends beautifully with the other herbs.
- Fresh oregano (1 tablespoon, or 1 teaspoon dried): Adds a robust, slightly peppery taste that’s classic to the region.
- Lemon zest (1 tablespoon): Brightens every bite with a pop of citrus.
- Lemon juice (1/4 cup): Tenderizes the meat and balances the richness with tangy freshness.
- Olive oil (1/4 cup): Helps the herbs cling to the lamb and keeps everything luscious and moist.
- Salt (2 teaspoons): Essential for drawing out flavor and ensuring a well-seasoned roast.
- Black pepper (1 teaspoon): Adds just the right hint of heat.
- Paprika (1 teaspoon): Lends color and a delicate smoky undertone.
- Ground cumin (1/2 teaspoon): Brings a warm, earthy finish that ties all the flavors together.
How to Make Mediterranean-Style Roasted Leg of Lamb
Step 1: Prep Your Oven and Lamb
Start by preheating your oven to 375°F. While it’s coming up to temperature, pat the lamb dry with paper towels—this helps the marinade stick and ensures a gorgeous crust. Place your lamb in a sturdy roasting pan or baking dish, ready for its flavor transformation.
Step 2: Infuse with Garlic
With a sharp knife, make small incisions all over the leg of lamb. Into each pocket, tuck a slice of garlic. This little detail makes a world of difference, sending heavenly waves of garlic aroma through every slice of your Mediterranean-Style Roasted Leg of Lamb.
Step 3: Mix the Herb Marinade
In a small bowl, combine the chopped rosemary, thyme, oregano, lemon zest, lemon juice, olive oil, salt, black pepper, paprika, and cumin. Stir until you have a fragrant, thick marinade. This paste is going to coat the lamb and deliver that bold, unforgettable Mediterranean flavor.
Step 4: Marinate the Lamb
Rub the marinade generously all over the lamb, making sure to get into every nook and cranny. Don’t be shy—massage it in! Let the lamb sit at room temperature for 30 minutes (or refrigerate for up to 12 hours if you really want the flavors to penetrate). This is where the magic happens.
Step 5: Roast to Perfection
Roast the lamb uncovered for about 1 hour and 45 minutes to 2 hours. For a perfect medium-rare, aim for an internal temperature of 135°F. If you love a classic Mediterranean-Style Roasted Leg of Lamb feast, toss potatoes, carrots, and red onions into the pan to roast alongside the meat.
Step 6: Rest and Serve
Once the lamb is roasted to your liking, remove it from the oven and tent it loosely with foil. Let it rest for 15 to 20 minutes—this step is crucial for juicy, tender slices. When you’re ready to serve, carve thick, savory pieces and savor every bite!
How to Serve Mediterranean-Style Roasted Leg of Lamb
Garnishes
A simple flourish of freshly chopped herbs—think rosemary, parsley, or mint—elevates the vibrant flavors even more. Lemon wedges on the side add a zesty burst for those who love a little extra brightness. These easy touches make your Mediterranean-Style Roasted Leg of Lamb look as stunning as it tastes.
Side Dishes
Traditional roasted vegetables, like golden potatoes and caramelized carrots, are always a hit. A crisp Greek salad or garlicky tzatziki also pairs beautifully, balancing the rich, savory meat. Don’t forget warm pita or crusty bread to soak up all those delicious juices!
Creative Ways to Present
For a show-stopper, slice the lamb tableside and let guests build their own plates. Or, shred leftover Mediterranean-Style Roasted Leg of Lamb for wraps, grain bowls, or even a next-day lamb salad. The possibilities are as limitless as your imagination!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover lamb tightly in foil or store in an airtight container in the refrigerator. Mediterranean-Style Roasted Leg of Lamb keeps beautifully for up to four days, and the flavors deepen as they meld overnight.
Freezing
For longer storage, slice or shred the cooled lamb, then pack into freezer-safe containers or bags. Label with the date and freeze for up to three months. Thaw overnight in the fridge for a quick Mediterranean meal anytime.
Reheating
To keep things juicy, reheat the lamb gently in a 300°F oven, covered with foil, until warmed through. You can also microwave individual portions with a splash of broth or pan juices to revive their succulence. Leftovers never tasted so good!
FAQs
Can I use a boneless leg of lamb instead?
Absolutely! Boneless lamb cooks a bit faster and is easier to carve. Just adjust the roasting time and be sure to check the internal temperature for doneness. The flavor will still be fantastic.
How do I know when my Mediterranean-Style Roasted Leg of Lamb is done?
A meat thermometer is your best friend here. For medium-rare, aim for 135°F at the thickest part before resting. The temperature will rise slightly as the lamb rests, ensuring perfect juiciness.
Can I prepare the marinade in advance?
Definitely! You can mix the marinade up to a day ahead and store it in the fridge. This makes prep even easier, especially if you’re entertaining.
What’s the best way to carve a leg of lamb?
Let the lamb rest, then use a sharp carving knife to slice against the grain for the most tender pieces. Start at the shank end and work your way toward the thickest part.
Is this recipe gluten-free?
Yes! Mediterranean-Style Roasted Leg of Lamb is naturally gluten-free, so it’s a wonderful choice for guests with dietary restrictions. Just double-check any sides or garnishes you choose.
Final Thoughts
Bringing this Mediterranean-Style Roasted Leg of Lamb to your table is more than just serving a meal—it’s an invitation to linger, savor, and celebrate with the people you love. Give it a try, and let this recipe become a new favorite tradition in your kitchen!
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Mediterranean-Style Roasted Leg of Lamb Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes (plus optional marinating time)
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Mediterranean-Style Roasted Leg of Lamb features a flavorful herb and garlic marinade infused with fresh rosemary, thyme, oregano, lemon zest, and spices. The leg of lamb is roasted to perfection, resulting in a juicy, tender main dish ideal for special occasions or holiday dinners. It pairs beautifully with roasted vegetables and can be enjoyed warm or used in wraps and grain bowls.
Ingredients
Lamb and Marinade
- 1 (4–5 pound) bone-in leg of lamb
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the optimal temperature for roasting the lamb evenly.
- Prepare the Lamb: Pat the leg of lamb dry with paper towels to remove excess moisture. Place it in a roasting pan or large baking dish to prepare for seasoning.
- Insert Garlic: Using a sharp knife, make small incisions all over the lamb. Insert garlic slices into each cut to infuse the meat with aromatic flavor during roasting.
- Make Marinade: In a small bowl, combine chopped rosemary, thyme, oregano, lemon zest, lemon juice, olive oil, salt, black pepper, paprika, and ground cumin. Mix well to form a herb and spice marinade paste.
- Apply Marinade: Rub the marinade paste thoroughly all over the lamb, ensuring every part is well coated for maximum flavor penetration.
- Marinate: Allow the lamb to sit at room temperature for 30 minutes to absorb flavors. For a deeper taste, refrigerate covered for up to 12 hours before roasting.
- Roast the Lamb: Place the lamb uncovered in the preheated oven and roast for 1 hour 45 minutes to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare doneness.
- Rest the Meat: Remove the lamb from the oven and tent it loosely with foil. Let it rest for 15–20 minutes to redistribute juices, ensuring tender, juicy slices.
- Serve: Slice the lamb and serve warm. Optionally garnish with fresh herbs or lemon wedges for an extra Mediterranean touch.
Notes
- For a full meal, add potatoes, carrots, and red onions to the roasting pan to cook alongside the lamb.
- Leftovers can be used deliciously in wraps or grain bowls to create quick meals.
- Herbs and spices can be adjusted according to availability or to suit taste preferences.
Nutrition
- Serving Size: 6 oz
- Calories: 420
- Sugar: 0g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 115mg
