Description
This Mediterranean-style roasted leg of lamb is a flavorful and aromatic main course featuring a herbaceous garlic and spice rub. The lamb is slow-roasted to juicy perfection, offering a tender, medium-rare to medium finish that’s perfect for festive dinners or special occasions. The herb blend of rosemary, oregano, cumin, coriander, and paprika combined with lemon juice and Dijon mustard creates a vibrant and savory Mediterranean profile.
Ingredients
Scale
Main Ingredients
- 1 (4–5 pound) bone-in leg of lamb
- 4 cloves garlic, sliced
- ¼ cup olive oil
- Juice of 1 lemon
- 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)
- 2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup chicken or beef broth (for roasting pan)
Instructions
- Prep the Lamb: Preheat your oven to 400°F (200°C). Pat the leg of lamb dry with paper towels to ensure proper browning. Use a sharp knife to make small slits all over the surface of the meat, and insert the sliced garlic cloves into these slits to infuse the lamb with garlic flavor.
- Make the Herb Rub: In a small bowl, whisk together the olive oil, lemon juice, chopped rosemary, oregano, Dijon mustard, salt, pepper, paprika, ground cumin, and coriander. This fragrant mixture will form a flavorful rub for the lamb.
- Apply the Rub: Massage the herb and spice mixture thoroughly all over the lamb, making sure to work it into the slits where you placed the garlic. This ensures every bite is richly seasoned.
- Prepare for Roasting: Place the lamb on a rack set inside a roasting pan. Pour the chicken or beef broth into the bottom of the roasting pan; this helps keep the meat moist as it cooks.
- Roast the Lamb: Roast the lamb at 400°F for 20 minutes to develop a nice crust. Then, reduce the oven temperature to 325°F (160°C) and continue roasting for 1½ to 2 hours. Use a meat thermometer to check doneness; remove the lamb when the internal temperature reaches 135°F for medium-rare or 145°F for medium.
- Rest the Meat: Once done, remove the lamb from the oven, tent it loosely with aluminum foil, and let it rest for 15 to 20 minutes. This resting time lets the juices redistribute, yielding a juicy, tender roast.
- Serve: Slice the lamb thinly and serve with the pan juices poured over or alongside a refreshing tzatziki sauce. This pairs wonderfully with sides like roasted potatoes, couscous, or a Greek salad.
Notes
- Marinate the lamb overnight for a deeper, more intense flavor infusion.
- This dish pairs beautifully with roasted potatoes, couscous, or a fresh Greek salad.
- Allow the meat to rest after roasting for optimal juiciness and tenderness.
- Use a meat thermometer to ensure perfect doneness and prevent overcooking.
