Greek Roasted Leg of Lamb
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 hrs
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Additional Time
12 hrs
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Servings
6
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Calories
728 kcal
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Course
Main Course
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Cuisine
Greek
Greek Roasted Leg of Lamb
Description
Greek Roasted Leg of Lamb highlights a bone-in leg of lamb marinated in lemon zest and juice, garlic, rosemary, thyme, dried oregano, and olive oil. After marinating for 3 to 12 hours, it is brought to room temperature before roasting. The meat is scored and stuffed with fresh rosemary and garlic to deepen the flavor. Yukon gold potatoes are quartered and roasted alongside the lamb with lemon juice and olive oil. The cooking method combines marination and slow roasting to develop tender, flavorful lamb with a herbaceous and lightly citrusy crust.
The lemon and fresh herbs provide bright, aromatic notes that balance the richness of the lamb. The potatoes roast in the same pan to soak up lamb drippings and lemon juice, offering a complementary textural and flavor contrast. The resulting dish is savory, tender, and aromatic, perfect as the centerpiece for a dinner.
For best results, allow the lamb to rest after roasting to retain juices, and use a meat thermometer to check desired doneness ranging from rare to well done. The marinade and slow roasting also help tenderize the meat, making it easier to carve and enjoy alongside the potatoes.
Utilizing fresh herbs and lemon in both the marinade and roasting pan adds layers of flavor. The recipe suggests verifying internal temperature for preferred doneness, ensuring the lamb is cooked to personal liking. These practical tips lead to a satisfying roast with balanced herb and citrus flavors.
Ingredients
- 4½ lb leg of lamb preferably on the bone
- 2 lemon plural
- 5 rosemary sprigs
- 5 thyme sprigs
- 1 garlic bulb
- 1 tablespoon oregano dried
- 2 lb potato Yukon gold variety
- 5 tablespoons butter
- ¾ cup extra virgin olive oil
- black pepper freshly ground
- salt sea salt
Instructions
Marinate the lamb
- In a food processor, add some lemon peel, the juice from one lemon, a couple of garlic cloves, ¼ cup of olive oil, rosemary leaves and sea salt and pepper. Pulse until they are roughly ground.Rub the marinade all over the lamb. Make deep vertical cuts with the tip of your knife to the flesh and stuff them with a few rosemary leaves and a piece of garlic.Cover and marinate in the refrigerator for 3 to 12 hours.
When you are ready to roast
- Important: Take the lamb out of the refrigerator an hour before cooking to allow it to reach room temperature.
- In a food processor, add ¼ cup of olive oil, three or four garlic cloves, one tablespoon of Dijon mustard, a tablespoon of rosemary leaves, and a tablespoon of thyme leaves. (Add the whole thing in if the thyme sprigs are soft).Pulse until the marinade is smooth.
- Cut the potatoes into quarters and add them to the roasting pan. Add ¼ cup olive oil, the juice of one lemon, and season with sea salt, freshly ground pepper, and a tablespoon of dried oregano. Add four to five tablespoons of butter on top of the potatoes.Rub the marinade all over the leg of the lamb. It will mix with the previous marinade, that is fine. Place the leg over the potatoes.
Slow roasting method
- Preheat the oven to 120°C / 250°F
- Cover with aluminum foil and slow-roast in the oven for 7 hours. The lamb should have developed a nice crispy skin and the fat will have caramelized. If you want more crispiness uncover and roast under the broiler for a few minutes.
Regular roasting method
- This method is for fall-of-the-bone lamb. The meat will be tender and delicious and well done. For alternative doneness levels please see the recipe notes below.
- Preheat the oven to 180°C / 360°F
- Cover the pan with aluminum foil and roast for 1½ hours.
- Uncover and roast for 15 to 30 minutes, until potatoes are golden and crispy outside and lamb has nice crispy edges.
- Note for both roasting methods:If the potatoes need more time to get soft with nice caramelized edges, and the lamb is ready, transfer it to a serving platter, cover it with aluminum foil, and roast the potatoes until they are done.
Notes
- Marinate the leg of lamb for at least 3 hours or up to 12 hours for deeper flavor absorption.
- Before roasting, bring the lamb to room temperature by taking it out of the fridge one hour ahead to ensure even cooking.
- Use a meat thermometer to check doneness: 60°C for rare, 70°C for medium well, and 75°C for well done.
- Score the lamb and stuff cuts with rosemary and garlic to enhance the herbal flavor throughout the meat.
- Roast potatoes alongside the lamb to infuse them with lemon and lamb drippings for added taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 728 kcal
% Daily Value*
| Calories | 728kcal | 36% |
| Carbohydrates | 31g | 10% |
| Protein | 48g | 96% |
| Fat | 46g | 71% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 162mg | 54% |
| Sodium | 219mg | 9% |
| Potassium | 1327mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 50mg | 56% |
| Calcium | 62mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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