Greek Style Roast Leg of Lamb
Recipe Overview
Overview
This Greek Style Roast Leg of Lamb is a delightful centerpiece for any festive occasion, especially Easter. The recipe begins with a substantial leg of lamb, ideally between seven to nine pounds, which is seasoned generously with garlic, lemon juice, and dried oregano. The slits cut into the meat allow the marinade to penetrate deeply, ensuring every bite is packed with flavor.
The use of fresh rosemary and a bit of olive oil balances the richness of the lamb, while the addition of onion creates a savory base that enhances the overall dish. As the lamb roasts slowly in the oven, the aromas of garlic and herbs fill the kitchen, making it hard to resist. The cooking process is straightforward, requiring minimal hands-on time, allowing you to focus on preparing sides or simply enjoying the company of your guests.
Once the lamb is perfectly cooked and tender, a quick broil at the end gives it a beautiful golden crust. This dish pairs wonderfully with lemony potatoes or a fresh Greek salad, making it a complete meal that celebrates the flavors of spring. Whether you’re hosting a holiday gathering or a casual family dinner, this roast leg of lamb is sure to impress and create lasting memories around the table.
Recipe Details
Steps & Tips
Get a leg of lamb between seven to nine pounds and have the butcher clean it.
Cut slits into the lamb to hold garlic slivers.
Cut garlic cloves to fit into the slits.
Add at least a third of a cup of lemon juice to the lamb.
Tip: Use lemon juice to cut the gaminess of the lamb.
Add three to four tablespoons of olive oil.
Season the lamb with salt, using half a teaspoon per pound.
Add dried oregano to the lamb.
Add a few fresh rosemary sprigs, cutting them in half if large.
Quarter a red onion and add it to the pan.
Flip the lamb and season the other side with salt and oregano.
Place a few garlic cloves at the bottom of the pan.
Insert garlic slivers into the slits of the lamb.
Add a cup of water to the bottom of the pan.
Tip: Freshly ground pepper tastes better than pre-ground.
Sprinkle freshly cracked black pepper on top.
Optional: sprinkle crushed red pepper flakes on top.
Cover the lamb tightly with parchment paper and aluminum foil.
Preheat the oven to 350 degrees Fahrenheit.
Bake the lamb for at least three hours.
Start checking the lamb at the three and a half hour mark.
Turn on the broiler for the last five minutes to brown the top.
Tip: For a crispy top, turn on the broiler for the last five minutes.
Peel and quarter russet potatoes, then add to a sheet pan.
Pour lemon juice and olive oil on the potatoes, and season with salt, pepper, and oregano.
Pour a little bit of water on the bottom of the pan with potatoes.
Cook the potatoes in the oven alongside the lamb for about an hour and 20 minutes.
Tip: Prepare the meal a few hours ahead and warm it before serving.
Warm everything through before serving.
Taste the lamb and ensure the sauce is flavorful.
Tip: Puree the onions to make a light gravy to serve with the lamb.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Marinating lamb with lemon juice helps cut its gaminess and adds a tangy flavor.
- •Using fresh herbs like oregano and rosemary enhances the flavor profile of the lamb.
- •Cooking lamb slowly at a low temperature ensures it becomes tender and juicy.
- •Adding garlic slivers into the lamb infuses it with rich flavor during cooking.
