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Greek-Style Roast Leg of Lamb

January 28, 2018

20171224 Lamb Roast 02

This lamb recipe so easy and yummy! We made it over the holidays for one of our bigger family meals, and there were almost no leftovers.

You will need:

  • 4 lb leg of lamb
  • 1 T sea salt
  • 2 t black pepper
  • 6 cloves of garlic, half cut into slivers and half chopped
  • 2 T fresh rosemary, chopped
  • 2 T fresh thyme
  • 2 t dried oregano
  • 1/3 c olive oil
  • 1 T Dijon mustard
  • 1 t paprika
  • 1 lemon, zested and juiced

Then you will…

  1. Place the lamb in a roasting pan with a raised rack. Season with the salt and pepper.
  2. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.
  3. In a small bowl, mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, and the lemon juice and zest.
  4. Pour the marinade on top of the lamb and gently rub into the lamb.
  5. Cover the lamb loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Remove from the refrigerator an hour before cooking and throw away the plastic wrap.
  7. Preheat your oven to 425 degrees.
  8. Pour enough water into the pan to cover the bottom without touching the lamb.
  9. Roast the lamb for 20 minutes, then reduce the heat to 350 degrees.
  10. Roast an additional 1 1/2 to 2 hours, adding more water if needed, until the lamb reaches 145 degrees (medium rare) to 160 degrees (medium).
  11. Remove the lamb, cover with foil, and allow to rest for 15 minutes before carving.
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