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
Scale
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.
