If you are searching for a show-stopping centerpiece that bursts with vibrant flavors and tender, juicy meat, this Mediterranean-Style Roasted Leg of Lamb Recipe is exactly what you need. Aromatic herbs, fragrant spices, and zesty lemon come together beautifully to elevate a classic leg of lamb into a feast-worthy dish that impresses every time. Whether for a holiday gathering or a special weekend dinner, the layers of flavor and the elegant presentation make this recipe a true crowd-pleaser you’ll want to come back to again and again.
Ingredients You’ll Need
Simple, fresh ingredients create the magic in this recipe. Each one adds a special note of flavor, texture, or color that makes the lamb irresistibly delicious and authentically Mediterranean.
- Leg of lamb (4-5 lbs): The star of the show, providing tender, flavorful meat that soaks up herbs and spices beautifully.
- Garlic cloves (4-6, sliced): Infuses deep, mellow pungency directly into the meat through strategic slits.
- Olive oil (1/4 cup): Adds richness and helps the herb mixture adhere to the lamb.
- Fresh rosemary (2 tbsp, chopped): Brings piney, woodsy notes that are classic in Mediterranean cooking.
- Fresh thyme (2 tbsp, chopped): Adds subtle earthiness and depth to the herb blend.
- Fresh oregano (2 tbsp, chopped): Delivers a slightly peppery, lemony aroma.
- Ground cumin (1 tbsp): Offers warm, nutty undertones that complement lamb perfectly.
- Ground coriander (1 tbsp): Adds citrus hints and gentle spice to the seasoning.
- Ground cinnamon (1 tsp): A surprising twist that lends a delicate sweetness to balance savory flavors.
- Smoked paprika (1 tsp): Infuses a smoky warmth and vibrant color.
- Lemon zest and juice (from 1 lemon): Brightens the entire dish, cutting through richness with fresh acidity.
- Salt and black pepper: Essential for seasoning and enhancing all the other flavors.
- Dry white wine or chicken broth (1 cup): Keeps the roast moist while adding subtle depth and complexity.
- Water (1/2 cup): Helps maintain moisture during roasting and forms the base for the pan sauce.
How to Make Mediterranean-Style Roasted Leg of Lamb Recipe
Step 1: Prepare Your Oven and Lamb
Start by preheating your oven to 350°F (175°C) so it’s ready to give your lamb the perfect roasting environment. While the oven warms, trim any large excess fat from the lamb, but leave a thin layer intact to keep things juicy. Then, create small slits across the surface of the meat and tuck thin slices of garlic inside—this simple technique allows garlic to slowly infuse the lamb with wonderful flavor as it roasts.
Step 2: Make the Herb and Spice Rub
In a bowl, combine your olive oil, fresh rosemary, thyme, oregano, cumin, coriander, cinnamon, smoked paprika, lemon zest, and lemon juice. Season generously with salt and black pepper. This fragrant mixture is the heart of the Mediterranean vibe: earthy, zesty, warm, and herbal all at once. Rub this all over the lamb, making sure to cover every inch. This step is where the magic begins.
Step 3: Roast and Baste
Place your beautifully coated leg of lamb in a roasting pan. Pour the white wine (or chicken broth, if you prefer) and water into the bottom of the pan to keep things moist and add flavor. Roast the lamb for about 20 minutes per pound, so roughly 1 hour and 30 minutes to 2 hours total, depending on size. Every 30 minutes, baste the lamb with the pan juices. This keeps the meat tender and enhances caramelization for a mouthwatering crust.
Step 4: Check Doneness
For perfectly cooked lamb, use a meat thermometer to reach medium doneness—aim for an internal temperature between 135°F and 145°F (57-63°C). This ensures the lamb stays tender and juicy without becoming too rare or too dry.
Step 5: Rest and Sauce
Once roasted to perfection, remove the lamb from the oven and tent it loosely with foil. Let it rest for 15 to 20 minutes to allow the juices to redistribute. In the meantime, place the roasting pan on the stovetop and simmer the pan drippings. Add extra broth or water if necessary and reduce slightly to create a rich, flavorful sauce to serve alongside the lamb.
Step 6: Slice and Serve
Slicing the lamb against the grain reveals tender, juicy pieces layered with aromatic herbs and spices. This Mediterranean-Style Roasted Leg of Lamb Recipe shines when paired with vibrant sides and your beautiful pan sauce drizzled on top.
How to Serve Mediterranean-Style Roasted Leg of Lamb Recipe
Garnishes
Fresh herbs like parsley or extra rosemary sprigs add a lovely burst of color and freshness on the plate. A few thin slices of lemon or lemon wedges offer a zesty contrast that brings brightness to the rich lamb flavors.
Side Dishes
This dish pairs wonderfully with classic Mediterranean accompaniments such as roasted vegetables like eggplants, zucchini, or bell peppers. Couscous or a herby tabbouleh salad add fantastic texture and soak up the delicious pan sauce perfectly. Simple lemony green beans or a crisp Greek salad complete the meal with a refreshing crunch.
Creative Ways to Present
For a memorable presentation, arrange the sliced lamb on a large wooden board flanked by vibrant sides and fresh herbs. Serve the pan sauce in a small gravy boat for easy pouring. Alternatively, create individual plates with lamb slices topped with sauce and a sprinkle of toasted pine nuts or pomegranate seeds for an elegant touch that wows guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover lamb in an airtight container in the refrigerator for up to 3 to 4 days. Keeping the pan sauce separately helps maintain the best flavor and texture when reheating.
Freezing
If you want to keep the lamb longer, slice it and freeze in portions with some of the pan sauce in freezer-safe containers or bags. It will maintain quality for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat, warm slices gently in a covered pan over low heat with a splash of broth or water to retain moisture. Alternatively, use a low-temperature oven setting, shielding the lamb with foil to prevent drying out. Finish with a drizzle of warmed pan sauce for best results.
FAQs
Can I use boneless leg of lamb for this recipe?
Absolutely! This Mediterranean-Style Roasted Leg of Lamb Recipe works well with either bone-in or boneless legs. Bone-in often has slightly more flavor, but boneless can be easier to carve and serve.
What can I substitute for white wine?
If you prefer not to use white wine, chicken broth is a fantastic alternative that maintains moisture and adds subtle savory notes that complement the lamb beautifully.
How do I know when the lamb is done?
Using a meat thermometer is the best way to ensure perfect doneness. For medium rare to medium, aim for an internal temperature between 135°F and 145°F (57-63°C). Remember, the lamb will continue to cook slightly while resting.
Can I prepare the herb rub ahead of time?
Yes! You can mix the herb and spice rub a day in advance and store it covered in the refrigerator. This makes your cooking day smoother and allows the flavors to meld even more when applied to the lamb.
What are the best side dishes to serve with this lamb?
Traditional Mediterranean sides like roasted vegetables, couscous, tabbouleh, or a fresh Greek salad perfectly complement the rich flavors of your roasted lamb. Simple lemony orgarlic green beans also work beautifully.
Final Thoughts
This Mediterranean-Style Roasted Leg of Lamb Recipe is a surefire way to bring warmth, flavor, and a touch of elegance to your table. Its harmonious blend of fresh herbs and warming spices creates a memorable meal that’s perfect for special occasions or when you simply want to treat yourself and your loved ones. Give it a try—you might just find your new favorite way to enjoy lamb!
Print
Mediterranean-Style Roasted Leg of Lamb Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes to 2 hours
- Total Time: 1 hour 50 minutes to 2 hours 20 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Description
A flavorful Mediterranean-style roasted leg of lamb seasoned with aromatic herbs and spices, garlic, and lemon. This simple yet elegant recipe yields tender, juicy lamb perfect for a special family dinner or festive occasion, served with a savory pan sauce made from the drippings.
Ingredients
Main Ingredients
- 1 leg of lamb (about 4–5 lbs), bone-in or boneless
- 4–6 garlic cloves, sliced thinly
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- 1 cup dry white wine or chicken broth
- 1/2 cup water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the lamb evenly.
- Prepare Lamb: Trim excess fat from the lamb, leaving a thin layer for flavor. Make small slits all over the lamb’s surface and insert the thinly sliced garlic into these slits to infuse garlic flavor throughout the meat.
- Make Herb Rub: In a small bowl, mix together olive oil, chopped rosemary, thyme, oregano, ground cumin, coriander, cinnamon, smoked paprika, lemon zest, and lemon juice. Season the mixture with salt and black pepper. Rub this fragrant herb and spice mixture all over the lamb, coating it thoroughly.
- Roast Lamb: Place the lamb in a roasting pan. Pour the white wine (or chicken broth) and water into the pan to keep the meat moist during roasting. Roast the lamb for about 20 minutes per pound, typically around 1 hour and 30 minutes to 2 hours for a 4-5 lb leg. Baste the lamb every 30 minutes with the pan juices to enhance moisture and flavor.
- Check Doneness: Use a meat thermometer to check the internal temperature. For medium doneness, the lamb should reach 135-145°F (57-63°C).
- Rest Lamb: Remove the lamb from the oven and cover loosely with foil. Allow it to rest for 15-20 minutes; this helps the juices redistribute and keeps the meat tender.
- Make Sauce: Transfer the roasting pan drippings to a saucepan and simmer on the stovetop. Add extra broth or water if needed, cooking until slightly reduced to create a flavorful pan sauce.
- Serve: Slice the rested lamb and serve with Mediterranean-style sides such as roasted vegetables, couscous, or fresh salad for a complete meal.
Notes
- Resting the meat is crucial to retain its juices for a moist and tender result.
- Inserting garlic directly into the lamb enhances the overall flavor deep inside the meat.
- Use bone-in lamb for more flavor, but boneless works as well and cooks slightly faster.
- You can substitute white wine with chicken broth for a non-alcoholic option.
- Adjust cooking time depending on the size of the lamb and desired doneness.
