Greek-Style Leg of Lamb
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT2H15M2 Hr
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Yield:6-8 Servings
Ingredients
- 1 (4–5 pound) boneless leg of lamb, tied if needed
- Marinade:
- 4 garlic cloves, sliced
- Zest and juice of 1 lemon
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh rosemary, chopped
- Salt and freshly ground black pepper
- To Serve (optional):
- Tzatziki
- Lemony roasted potatoes
- Greek salad
- Warm pita
- 1 (4–5 pound) boneless leg of lamb, tied if needed
- Marinade:
- 4 garlic cloves, sliced
- Zest and juice of 1 lemon
- 59.15ml olive oil
- 25.56g red wine vinegar
- 25.56g fresh oregano, chopped (or 2 teaspoons dried)
- 12.78g fresh rosemary, chopped
- Salt and freshly ground black pepper
- To Serve (optional):
- Tzatziki
- Lemony roasted potatoes
- Greek salad
- Warm pita
Bring bold, sun-soaked flavor to your table with this Greek-inspired roast leg of lamb. Marinated with lemon, garlic, and herbs, slowly roasted until tender, it’s perfect for slicing and sharing at a summer gathering. *Allow 2 hours for marinating time.
Preparation
STEP 1
Combine garlic, lemon zest and juice, olive oil, vinegar, herbs, salt, and pepper. Rub all over lamb and marinate for at least 2 hours to overnight.
STEP 2
Bring lamb to room temperature for 30 minutes before cooking. Place in a roasting pan or on a rimmed baking sheet, lightly oiled or lined with a rack.
STEP 3
Preheat oven to 375°F.
STEP 4
Roast lamb until it reaches an internal temperature of 125–130°F for medium-rare or 135–140°F for medium, about 1½–2 hours. Rest for 15–20 minutes before slicing thinly against the grain. Serve with your favorite sides or pita bread and your favorite fixings.
Options
You can substitute a Greek seasoning blend for the herbs and spices but keep the fresh garlic for the best flavor.