Greek Roasted Leg of Lamb

Greek Roasted Leg of Lamb: Bringing Warmth and Tradition to Your Table

I still remember the first time I made a Greek roasted leg of lamb for my family. It was one of those chilly spring Sundays, the kind where the sunlight sneaks in through the window and everyone seems to linger a bit longer in the kitchen, drawn in by the irresistible aroma wafting from the oven. The anticipation of slicing into that tender, herb-crusted meat was almost as wonderful as the laughter and stories we shared around the table that night. For me, this classic Greek lamb recipe isn’t just about dinner—it’s about creating memories together, delighting in bold Mediterranean flavors, and sharing a dish that feels both timeless and full of love.

Why You’ll Adore This Greek Roasted Leg of Lamb

There’s something truly special about a Greek roasted leg of lamb. Here’s why it’s become one of my go-to celebratory dishes:

• It’s incredibly flavorful. The mix of garlic, rosemary, oregano, and bright lemon juices gives the lamb a burst of zesty, herbal Mediterranean flair.
• So simple, yet elegant. Despite its impressive presentation, this recipe is unexpectedly easy—just a few wholesome ingredients and straightforward steps.
• Universally crowd-pleasing. Whether you’re hosting a festive dinner or a cozy night in, everyone (even the picky eaters!) finds something to love.
• Comfort-food status. The rich, hearty roast brings warmth and comfort—perfect for special occasions or lazy weekends.

Trust me, once you try this, it’ll earn a permanent spot on your list of classic roasted lamb recipes.

Ingredients You’ll Need for Greek Roasted Leg of Lamb

Here’s what you’ll need for this mouthwatering Greek roast (with some of my favorite tips!):

• 1 leg of lamb (about 5-6 pounds): Look for fresh, bone-in lamb at your local butcher—it cooks up juicier and more flavorful.
• 4 cloves garlic, minced: Nothing beats the aroma of fresh garlic roasted alongside the lamb.
• 2 tablespoons fresh rosemary, chopped: I love using garden-fresh rosemary for its piney, aromatic punch (dried works in a pinch).
• 2 tablespoons fresh oregano, chopped: Greek oregano gives this dish its signature earthy, slightly peppery undertones.
• 1 lemon, juiced: A squeeze of fresh lemon brings that irresistible, sunny Mediterranean brightness.
• 1/4 cup olive oil: Use the best extra virgin olive oil you can find—it melds all the flavors beautifully.
• Salt and pepper to taste: Kosher salt really draws out the depth in the lamb.
• 1 cup chicken or vegetable broth: Pouring broth around the roast keeps it moist and results in a delicious, flavorful pan sauce.

Step-by-Step Guide: Making the Perfect Greek Roasted Leg of Lamb

Roasting a leg of lamb can feel intimidating, but I promise it’s easier than you think! Here’s how I like to make it, step by step:

1. Preheat your oven to 375°F (190°C).
   (If your oven runs cool like mine, give it a few extra minutes.)
2. Mix the marinade.
   Combine minced garlic, chopped rosemary and oregano, lemon juice, olive oil, salt, and pepper in a bowl.
   Tip: Whisk it quickly so the oil emulsifies with the lemon juice for an extra luxurious coating.
3. Rub the lamb generously.
   Use your hands (messy is best!) to massage the marinade all over the leg of lamb, getting into every nook.
4. Prep the roasting pan.
   Place the marinated lamb in your pan and pour the chicken or vegetable broth around it—not directly on top! This helps keep the meat juicy and creates a flavor-packed base for your pan jus.
5. Roast to perfection.
   Bake uncovered for about 1.5 to 2 hours, or until the internal temperature hits 145°F (63°C) for perfect medium-rare. (Use a digital meat thermometer for best results.)
6. Let it rest.
   This is the hardest part—wait 15-20 minutes before slicing! Resting helps keep all those delicious juices locked inside.

Slice, serve, and enjoy—preferably surrounded by your favorite people!

My Secret Tips and Tricks for Greek-Style Lamb Success

Over the years (and a few trial runs!), I’ve picked up a handful of secrets that make my Greek roasted lamb extra memorable:

• Score the fat.
  Lightly score the fat side for better flavor absorption and a gorgeous crust.
• Let the lamb come to room temp.
  Pull it out of the fridge 30-45 minutes before roasting. It cooks more evenly this way.
• Use fresh herbs if possible.
  Fresh rosemary and oregano truly make a difference (but dried are fine in the off-season).
• Baste halfway through roasting.
  Spoon those amazing pan juices back over the lamb for added flavor and moisture.
• Don’t skip the resting time.
  It sounds simple, but it makes ALL the difference in keeping the lamb juicy and tender.
• Save the drippings.
  Pour the pan juices into a small bowl to drizzle over slices—absolutely divine.

Creative Variations and Ingredient Swaps

Want to try a twist on the classic roasted leg of lamb? Here are some of my favorite, easy variations (great for adapting to what’s in season or your dietary preferences):

• Herb swap:
  Try thyme or marjoram in place of oregano, or add a little mint for extra Greek flavor.
• Citrus boost:
  Add a few strips of lemon or orange zest to the marinade for even more brightness.
• Different broth:
  Use beef stock for a richer sauce, or even white wine for a subtle tang.
• Veggie bed:
  Roast lamb over a nest of potatoes, carrots, and onions—the veggies soak up all the delicious drippings.
• For a lighter roast:
  Swap lamb for a smaller boneless cut (like a lamb shoulder)—just adjust cooking time.

No matter which way you make it, this Greek-style lamb is endlessly adaptable (and always delicious).

How to Serve and Store Your Greek Roasted Leg of Lamb

When it comes to serving, you have options galore! I love to slice the lamb against the grain and arrange generous pieces on a platter, drizzled with those savory pan juices. Pair with classic Greek sides like roasted potatoes, a crisp Greek salad, or warm pita and tzatziki sauce.

Storing leftovers:
Store any cooled lamb in a tightly-sealed container in the fridge for up to 3 days (the flavors deepen overnight!). Reheat gently in a covered dish with a splash of broth or water to keep things juicy. Leftover Greek roasted lamb also makes an incredible filling for wraps or Mediterranean grain bowls—you’ll thank yourself later!

FAQs: Your Top Questions About Greek Roasted Leg of Lamb Answered

Q: How do I know when my Greek roasted lamb is done?
A: For medium-rare, you’ll want the thickest part to reach 145°F (63°C). Always use a reliable meat thermometer for best results (it’s my secret weapon!).

Q: Can I prep this lamb ahead of time?
A: Absolutely! Marinate the leg of lamb overnight in the fridge for an even deeper infusion of flavor. Just bring it to room temperature before roasting.

Q: What should I serve with Greek roasted lamb?
A: I adore it with lemon potatoes, a zippy Greek salad, and a side of homemade tzatziki. Or just keep it simple with warm flatbread and a glass of dry red wine.

Q: Can I freeze leftover roasted lamb?
A: You sure can! Slice it up, pack in freezer-safe bags with a little pan juice, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.

Q: Is this recipe gluten-free?
A: Yes! This classic Greek roasted leg of lamb is naturally gluten-free—just double check your broth if you’re sensitive.

So, there you have it—my favorite way to make Greek roasted leg of lamb. It’s a dish that always draws a crowd, starts conversations, and makes an ordinary night feel special. I can’t wait for you to try it and make your own delicious memories. If you have any questions, or want to share your own twists and stories, drop them in the comments—I love to hear from you! Happy roasting!

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Greek Roasted Leg of Lamb

A classic Greek recipe for a flavorful and tender roasted leg of lamb, infused with garlic, herbs, and lemon. Perfect for special occasions or family gatherings.

Course Dinner, Main Course

Cuisine Greek, Mediterranean

Keyword Celebration Meal, Greek Roasted Leg of Lamb, Herb-Crusted Lamb, Lamb Recipe, Mediterranean Roast

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Calories 450kcal

Ingredients

Main Ingredients

• 1 leg leg of lamb (about 5-6 pounds) Look for fresh, bone-in lamb at your local butcher.
• 4 cloves garlic, minced Nothing beats the aroma of fresh garlic roasted alongside the lamb.
• 2 tablespoons fresh rosemary, chopped Fresh herbs provide a better flavor.
• 2 tablespoons fresh oregano, chopped Greek oregano adds an earthy undertone.
• 1 unit lemon, juiced Brings Mediterranean brightness.
• 1/4 cup olive oil Use extra virgin for the best flavor.
• to taste unit salt and pepper Kosher salt recommended.
• 1 cup chicken or vegetable broth Keeps the lamb moist and adds flavor.

Instructions

Preparation

• Preheat your oven to 375°F (190°C).
• Combine minced garlic, chopped rosemary and oregano, lemon juice, olive oil, salt, and pepper in a bowl. Whisk quickly to emulsify.
• Use your hands to generously rub the marinade all over the leg of lamb.
• Place the marinated lamb in your pan and pour the chicken or vegetable broth around it.

Cooking

• Bake uncovered for about 1.5 to 2 hours, or until the internal temperature hits 145°F (63°C) for medium-rare.

Serving

• Let the lamb rest for 15-20 minutes before slicing.
• Slice, serve, and enjoy with your favorite sides.

Notes

For best results, score the fat on the lamb and let it come to room temperature before roasting. Baste halfway through cooking and don’t skip resting the meat afterwards.