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
Scale
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
