5 from 24 votes
Roasted Leg Of Lamb Recipe
Roasted Leg of Lamb is marinated with a blend of yogurt, citrus, herbs, and spices then slow-roasted on a bed of vegetables. The marinade infuses the lamb with aromatic flavors, and the long roasting time results in tender meat that’s slightly crisped on the exterior. The dish pairs meat and vegetables cooked together to create a hearty roast.
Prep Time
15 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 45 mins
Servings:
8
Calories:
375 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 leg of lamb about 6 pounds, excess fat removed, bone-in
Marinade:
- 3 tbsp olive oil
- 1 yellow onion grated
- 6 cloves garlic minced
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 1/2 tsp sumac
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup cilantro chopped
- 4 tbsp PLAIN yogurt
- 1 lemon juice of
For the roast:
- 2 onion quartered, yellow
- 2 heads garlic cut in half
- 1 lb baby potato washed
- 3 carrot cut into chunks
- 1 cup beef stock
Instructions
- Preheat the oven to 350 degrees F. Place the lamb on a baking sheet
- In a bowl mix the olive oil with onion, garlic, oregano, paprika, cumin, sumac, salt and pepper. Mix in the cilantro, yogurt and lemon juice.
- Using a sharp knife, cut small slits, about 1/2 inch deep on the leg of lamb. Rub the meat with the yogurt spice mixture. Make sure the lamb is well coated with the marinade.
- Place the onion, garlic, potatoes and carrots in a large roasting pan. Place the lamb on the vegetables. Add in beef stock and then cover the roasting pan tightly with a piece of aluminum foil.
- Roast in the oven for 3 hours and 30 minutes. Uncover and roast for one more hour until the lamb is brown and a bit crispy on top.
- Let it sit for 10-15 minutes before serving. It will be very tender and fall off the bone.
Cup of Yum
Notes
- You may substitute vegetable stock or water for the beef stock if preferred.
- Store leftover lamb in an airtight container for up to 4 days refrigerated.
- Freeze cooked lamb (without bone) for up to 3 months; thaw before reheating.
Nutrition Information
Calories
375kcal
(19%)
Carbohydrates
22g
(7%)
Protein
40g
(80%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
116mg
(39%)
Sodium
635mg
(26%)
Potassium
1035mg
(22%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4036IU
(81%)
Vitamin C
26mg
(29%)
Calcium
78mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 375
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 116mg | 39% |
| Sodium | 635mg | 26% |
| Potassium | 1035mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4036IU | 81% |
| Vitamin C | 26mg | 29% |
| Calcium | 78mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.