Greek Roasted Leg of Lamb

This Greek roasted leg of lamb recipe combines garlic, fresh herbs, and lemon to create an aromatic and tender dish that gathers loved ones around the table.

Course Dinner, Main Course

Cuisine Greek

Keyword Easter Recipe, Family Dinner, Greek Lamb, Leg of Lamb, Roasted Lamb

Prep Time 30

Cook Time 2

Total Time 2 30

Servings 6 servings

Calories 450kcal

Ingredients

Main 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

Instructions

Preparation

Preheat your oven to 375°F (190°C) and let the lamb come to room temperature.
In a small bowl, combine minced garlic, chopped rosemary, chopped oregano, lemon juice, olive oil, salt, and pepper.
Rub the marinade all over the leg of lamb, massaging it into every nook and cranny.
If possible, let it marinate for at least 30 minutes, or up to an hour.

Roasting

Place the lamb in a roasting pan and pour the broth around it.
Roast uncovered for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
Let the lamb rest for 15 minutes tented with foil before carving.

Serving

Carve into thick slices and garnish with rosemary sprigs.

Notes

For best results, let lamb marinate longer if possible. You can also broil for extra crispiness. Use pan juices to drizzle over slices.