Name: Greek Roasted Leg of Lamb
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 1 leg of lamb 1 leg of lamb (4-5 lbs) (Bone-in for maximum flavor and presentation); 4 cloves 4 cloves of garlic, minced (Key for Greek-style roasted lamb); 2 tablespoons 2 tbsp fresh rosemary, chopped (Use fresh for more aroma); 2 tablespoons 2 tbsp fresh oregano, chopped (Greek oregano preferred for its flavor); 1 lemon 1 lemon, juiced (Brightens the dish); 1/4 cup 1/4 cup olive oil (Use extra-virgin Greek olive oil if available); to taste Salt and pepper, to taste (Kosher salt recommended); 1 cup 1 cup chicken or vegetable broth (Adds moisture during roasting); 2-3 sprigs 2-3 sprigs fresh rosemary, for garnish (Optional decorative touch)

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The Greek Roasted Leg of Lamb That Brings My Family Around the Table

There’s just something magical about the aroma of Greek roasted leg of lamb wafting from the oven—herbs mingling with garlic, citrus, and that irresistible richness of slow-roasting meat. When I close my eyes, I’m immediately transported to my grandmother’s sun-drenched kitchen, where she would prepare a classic Greek leg of lamb every Easter. The laughter, clinking of glasses, and anticipation in the air—those are memories I hold dear. Even now, whether it’s a special Sunday dinner or a festive gathering, this Greek roasted leg of lamb recipe never fails to gather my loved ones around the table, eager for that first juicy slice.

Why You’ll Adore This Greek Roasted Leg of Lamb

If you’re on the fence about trying homemade leg of lamb, let me convince you. Here’s why I find myself making this recipe again and again:

Incredible Flavor: The combination of garlic, fresh rosemary, oregano, and lemon creates the most vibrant, tangy, herbaceous crust—exactly what you want from a Greek leg of lamb.
Perfect for Celebrations: Whether it’s a family holiday, impressing friends, or just making Sunday dinner extra special, serving roasted leg of lamb always feels like an occasion.
Surprisingly Simple: Don’t let the juicy, flavorful results fool you—this recipe is much easier than you might think!
Juicy and Tender: Roasting with broth keeps the lamb moist, while the rest period ensures every slice is perfectly succulent.

Ingredients You’ll Need for Greek Roasted Leg of Lamb

Here’s everything you’ll need to make this unforgettable Greek roasted leg of lamb (plus a few of my tips!):

1 leg of lamb (4-5 lbs): I look for a good-quality, bone-in leg for maximum flavor and dramatic presentation.
4 cloves of garlic, minced: Don’t skimp on the garlic—its pungent aroma is key to Greek-style roasted lamb.
2 tbsp fresh rosemary, chopped: Fresh rosemary is SO much more aromatic than dried. Poke a few sprigs into the meat for infused flavor.
2 tbsp fresh oregano, chopped: Greek oregano has an earthier, almost lemony punch, if you can find it.
1 lemon, juiced: Fresh lemon juice brightens and balances the savory richness.
1/4 cup olive oil: Use a peppery extra-virgin Greek olive oil if you have it.
Salt and pepper, to taste: I’m generous with kosher salt for better flavor absorption.
1 cup chicken or vegetable broth: Adds moisture and subtly steams the lamb as it roasts.
2-3 sprigs fresh rosemary, for garnish: This just makes the platter pop—totally optional, but I love the final touch.

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

Making Greek roasted leg of lamb may sound intimidating, but trust me—you’ve got this! Here’s how I do it:

Prep and Preheat: Preheat your oven to 375°F (190°C). I like to let the lamb come to room temperature as the oven heats.
Mix the Marinade: In a small bowl, combine minced garlic, chopped rosemary, chopped oregano, lemon juice, olive oil, salt, and pepper. Honestly, the fragrance alone gets me excited!
Marinate the Lamb: Rub that marinade all over the leg of lamb, really massaging it into every nook and cranny (don’t forget the underside!). If I have time, I let it marinate for a full hour—but even 30 minutes is great.
Roasting Time: Place the lamb in a roasting pan and pour the broth around it (not over the top—keep that herby crust intact). Slide it into the oven, uncovered.
Roast and Rest: Roast for 1.5 to 2 hours, or until a thermometer reads 145°F (63°C) in the thickest part for medium-rare. Don’t worry if it seems pink—it’ll finish cooking as it rests.
Rest Before Carving: This is crucial! Let the lamb rest for 15 minutes, tented with foil, so the juices redistribute (keeps it extra juicy).
Slice and Serve: Carve into thick, savory slices and sprinkle over the rosemary sprigs. Try not to eat half of it before you bring it to the table—I struggle every time!

My Secret Tips and Tricks for Greek Leg of Lamb Success

Here’s what I’ve learned after years of trial-and-error with this classic Greek roasted lamb recipe (plus a few juicy secrets):

Ask Your Butcher for Help: Don’t be afraid to request a trimmed leg of lamb, or even ask them to score the fat for you (makes it easier for the marinade to penetrate).
Let It Marinate: Even if you only have 30 minutes, let the flavors soak in. Overnight works wonders!
Use a Meat Thermometer: Don’t guess—invest in a simple digital thermometer for juicy, perfectly-cooked lamb every time.
Broil for Crispy Edges: If you want extra crisp—pop the lamb under the broiler for the last 5 minutes.
Collect the Pan Juices: Drizzle them back over the sliced lamb (seriously, don’t let that garlicky, lemony goodness go to waste).

Creative Variations and Ingredient Swaps

Every Greek family does their roasted leg of lamb just a little different, so feel free to make this recipe yours:

Fresh vs. Dried Herbs: If you’re out of fresh herbs, use a third of the amount in dried form. The flavor’s still fantastic!
Make it with Potatoes: Toss waxy potatoes in the pan—they soak up the dripping and turn into little flavor bombs.
Try a Boneless Leg: For easier slicing, a boneless leg works just as well. Adjust the roasting time (it’ll cook a touch faster).
Lamb Shoulder Substitute: Lamb shoulder is a budget-friendly swap that turns out just as meltingly tender.
Vegan Option: Use the same marinade on thick slices of eggplant or portobello mushrooms and roast until golden!

How to Serve and Store Your Greek Roasted Leg of Lamb

When it comes to serving roasted leg of lamb, I love to keep it classic:

Serve Hot: Pile slices onto a big platter with lemon wedges, roasted potatoes, and a crisp Greek salad.
Pairings: A tangy tzatziki or creamy feta sauce is the perfect partner.
Leftovers: Wrap cooled lamb slices tightly and refrigerate for up to 3 days. The flavors just get deeper—try leftovers tucked into pita sandwiches or on a green salad.
Freezing: Freeze cooked lamb, well-wrapped, for up to 2 months. Defrost overnight in the fridge and gently reheat with a splash of broth to keep it tender.

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

1. Can I make Greek roasted leg of lamb ahead of time?
Absolutely! You can marinate the lamb up to 24 hours in advance and even roast it the day before. Just gently reheat in the oven (covered) to avoid drying out.

2. What internal temperature should roasted lamb be?
For classic Greek leg of lamb, I aim for 145°F (63°C) for medium-rare. If you prefer it more well-done, roast a bit longer until it reaches 160°F (71°C).

3. Should I cover the lamb while roasting?
Nope, keep it uncovered for that golden, herb-crusted exterior. If it starts browning too quickly, cover loosely with foil during the last half hour.

4. What can I do with leftover Greek leg of lamb?
Oh, the possibilities! Make lamb gyros, add to salads, stuff in pita, or toss into a hearty soup.

5. Is it okay to use dried herbs?
Totally! Use dried oregano and rosemary if that’s what you have—just use less (about 2 teaspoons each) since dried herbs are more concentrated.

I hope this Greek roasted leg of lamb recipe brings as much joy—and as many beaming, satisfied faces—to your table as it does to mine. If you try it, let me know how it turns out, and don’t be shy about experimenting! There’s nothing better than the aroma of lamb roasting and the buzz of hungry anticipation in your kitchen. Kali orexi (happy eating), friends!

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