Description
This Mediterranean-Style Roasted Leg of Lamb recipe offers a flavorful and aromatic centerpiece perfect for family dinners or special occasions. Infused with garlic, fresh herbs, and warm spices like cumin, coriander, cinnamon, and smoked paprika, the lamb is roasted to tender perfection, creating a juicy and fragrant dish that embodies the essence of Mediterranean cuisine.
Ingredients
Scale
Meat
- 1 leg of lamb (about 4-5 lbs), bone-in or boneless
Marinade and Spices
- 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
Roasting Liquid
- 1 cup dry white wine or chicken broth
- 1/2 cup water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the lamb.
- Prepare Lamb: Trim any excess fat from the leg of lamb, leaving a thin layer for flavor. Using a small knife, make small slits all over the lamb’s surface and insert thin slices of garlic into each slit to infuse flavor.
- Make Herb and Spice Rub: In a small bowl, combine olive oil, chopped rosemary, thyme, oregano, ground cumin, ground coriander, ground cinnamon, smoked paprika, lemon zest, and lemon juice. Season the mixture generously with salt and black pepper. Rub this aromatic mixture evenly all over the lamb to coat it thoroughly.
- Roast the Lamb: Place the prepared lamb in a roasting pan. Pour the dry white wine (or chicken broth) and water into the bottom of the pan. Roast in the preheated oven for approximately 20 minutes per pound, roughly 1 hour and 30 minutes to 2 hours for a 4-5 lb leg. Baste the lamb every 30 minutes with pan juices to keep it moist and flavorful.
- Check Doneness: Use a meat thermometer to check the internal temperature. For medium doneness, the lamb should reach between 135-145°F (57-63°C).
- Rest the Meat: Once cooked to the desired temperature, remove the lamb from the oven and cover it loosely with aluminum foil. Allow it to rest for 15-20 minutes to redistribute the juices and make slicing easier.
- Make Pan Sauce: While the lamb rests, place the roasting pan with drippings over medium heat on the stovetop. Simmer the liquid, adding extra broth or water if needed, until slightly reduced to create a flavorful sauce.
- Serve: Slice the rested leg of lamb and serve it alongside your favorite Mediterranean sides such as roasted vegetables, couscous, or fresh salad to complete the meal.
Notes
- Choose bone-in or boneless leg of lamb depending on your preference; bone-in tends to be juicier.
- Resting the meat is essential for juicy and tender slices.
- Basting frequently helps maintain moisture during roasting.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
- Leftover lamb can be used in sandwiches or salads the next day.
