Description
A flavorful Mediterranean-style roasted leg of lamb, marinated with a blend of fresh herbs, spices, garlic, and lemon, then slow-roasted to juicy perfection. Perfect for a special occasion or a hearty family meal, this recipe delivers tender, aromatic meat with a delicious pan sauce to complement Mediterranean sides like roasted vegetables, couscous, or salad.
Ingredients
Scale
For the Leg of Lamb
- 1 leg of lamb (about 4-5 lbs), bone-in or boneless
- 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
- 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 reaches the right temperature for roasting the lamb evenly.
- Prepare the lamb: Trim excess fat from the leg of lamb, leaving a thin layer for flavor and moisture. Make small slits all over the lamb’s surface and insert the thin slices of garlic into these slits to infuse the meat with garlic aroma.
- Make the herb and spice rub: In a small bowl, mix together olive oil, rosemary, thyme, oregano, ground cumin, ground coriander, cinnamon, smoked paprika, lemon zest, and lemon juice. Add salt and black pepper to taste. Rub this aromatic mixture all over the lamb, coating it thoroughly.
- Set up for roasting: Place the lamb in a roasting pan. Pour the white wine (or chicken broth) and water into the bottom of the pan to keep the meat moist during cooking and to create flavorful drippings for the sauce.
- Roast the lamb: Roast the lamb in the preheated oven for approximately 20 minutes per pound, which will be about 1 hour 30 minutes to 2 hours total. Baste the lamb with pan juices every 30 minutes to keep it moist and flavorful.
- Check doneness: Use a meat thermometer to check the internal temperature. For medium doneness, aim for 135-145°F (57-63°C).
- Rest the lamb: Remove the lamb from the oven and loosely cover it with foil. Let it rest for 15-20 minutes to allow juices to redistribute, resulting in tender slices.
- Make the pan sauce: While the lamb rests, heat the pan drippings on the stovetop, adding extra broth or water if needed. Simmer until slightly reduced to form a quick, flavorful sauce.
- Serve: Slice the lamb against the grain and serve with Mediterranean-style sides such as roasted vegetables, couscous, or a fresh salad.
Notes
- For best flavor, marinate the lamb rub on the meat a few hours or overnight before roasting.
- If you prefer a different doneness, cook the lamb to 125°F (52°C) for rare or up to 160°F (71°C) for well done.
- Resting the meat is crucial to retain the juices.
- Use bone-in lamb for more flavor or boneless for easier carving.
- White wine can be substituted fully with chicken broth for a non-alcoholic option.
