One of my favorite meals ever is a Greek-style roasted leg of lamb recipe with lemon. Itβs a combination of robust Greek flavors, juicy red meat, and fall-off-the-bone succulence. Featuring aromatics reminiscent of a Hellenic bistro, this recipe will transport your tastebuds to the Aegean Coast, without having to leave home.
We are starting this thoroughly Greek recipe off by scoring the fat of the lamb, and then rubbing it down with a mix of extra virgin olive oil, fresh garlic, oregano, and fresh lemon juice. From there, we slow roast the lamb until the fat is crisp and golden, and the meat lusciously juicy. Fresh from the oven, this leg of lamb is perfect as the centerpiece of an Easter dinner, as a Sunday roast spread.
For a step-by-step tutorial, printable recipe card, and a complete ingredient checklist, read on.
Now, letβs get to it.
![Greek Style Roasted Leg of Lamb Recipe With Lemon](https://livingthegourmet.com/wp-content/uploads/2024/08/Greek-Style-Roasted-Lamb-6.jpg)
What to Expect β Recipe Overview
Overall, this recipe is ideal for special occasions (especially Easter Sunday), Sunday Roast, or a festive family dinner, providing a flavorful and impressive main course with minimal effort. Now, letβs talk about why.
Taste and Texture
This leg of lamb recipe offers a blend of robust Hellenic flavors, thanks to its aromatic rub β which also serves as a great marinade if youβre feeling creative. The fresh lemon juice is key (more on this below), providing the recipe with bright citrus notes, while also serving as a tangy counterpart to the rich lamb meat. Meanwhile, fresh garlic and dried oregano infuse the meat with deep, earthy notes and herbal aromatics, along with fresh ground black pepper. Extra Virgin olive oil works as the base for the rub. Cooked to perfection, this lamb should be tender and juicy, with a slightly crispy exterior from the scored and seasoned fat.
Difficulty Level
Is this an easy recipe? Probably. Is this recipe accessible? Definitely, both novice and experienced home cooks alike. The process β as weβll outline fully in the recipe card β involves preparing the rub, scoring and seasoning the lamb, and then roasting. None of these steps are particularly complex or involved, though if this is your first time preparing a whole roast or a whole leg of lamb, it could understandably be a bit intimidating, but fear not weβve got you covered.
Pairings
Pair this succulent leg of lamb with side dishes that complement its rich flavors:
- Roasted Vegetables: Root vegetables like carrots, potatoes, and parsnips roasted with olive oil, garlic, and rosemary, are a perfect pairing.
- Greek-Style Mashed Potatoes: Yes, this is a thing. Creamy and smooth, these potatoes offer a perfect textural contrast to the lamb.
- Roast Potatoes: A must-have with any roast, and this one is no different. My Crispy Roast Potatoes Crispy on the outside, but tender on the inside, these Crispy Roast Potatoes are not only easy to prepare, but they are a perfect side to a variety of dishes.
- A Big Greek Salad: A simple mix of peppers, cucumbers, tomatoes, olives, feta cheese, and a light vinaigrette or even just oil and vinegar. A Greek salad is really the go-to pairing, in my mind.
- Sauces: A mint yogurt sauce or a tzatziki sauce adds a cool, creamy element that pairs wonderfully with the lambβs robust flavors.
- Wine: Opt for a full-bodied red wine such as Cabernet Sauvignon, Merlot, or a rich Syrah to complement the deep, savory notes of the lamb. Conversely, you could also pair this lamb with a sturdy Assyrtiko, if youβre feeling particularly Hellenic.
![Greek Style Roasted Leg of Lamb Recipe With Lemon](https://livingthegourmet.com/wp-content/uploads/2024/08/Greek-Style-Roasted-Lamb-3.jpg)
Ingredient Checklist β Everything Youβll Need
- 4ΒΌ lb. bone-in leg of lamb
- Tip: Ask your local butcher to trim any excess fat if needed.
- Substitution: Todayβs rub and cooking method naturally works with a boneless leg of lamb, as well as pork shoulders or prime rib roasts.
For the Rub:
- 3 tbs. fresh lemon juice
- Tip: Always, always, always opt for fresh lemon juice. The flavor and aroma is brighter and more citrusy than its bottled counterpart, as lemon juice starts to break down immediately upon being squeezed. Also, bottled juice has to undergo a process and has added preservatives, which also affect taste and aroma.
- Substitution: That said, bottled can indeed be substituted if you donβt have fresh lemons.
- 3 tbs. olive oil
- Tip: I do suggest, as always, using extra virgin olive oil for the best flavor.
- Substitution: This is one recipe, however, where you can get away with using a flavor-neutral cooking oil, such as corn oil, avocado oil, or even grape seed oil if you donβt have olive oil on hand.
- 4-5 cloves of garlic
- Tip: Weβre using fresh, whole garlic cloves, as this will give us the most potent garlic flavor possible. Crush the garlic before adding to the rub for a more intense taste.
- Substitution: If fresh garlic isnβt an option, you can substitute 1 teaspoon of garlic powder in place of each clove, but fresh is preferable.
- 2 tsp. salt
- Tip: Fine salt or table salt works perfectly. Yes, you can use kosher salt or sea salt if preferred.
- 2 tsp. dried oregano
- Tip: Always crush the dried oregano between your fingers before adding it, as this helps to release more of its natural oils.
- Substitution: If you prefer to use fresh herbs, I would opt for a mix of fresh rosemary and fresh Greek Oregano. Using just fresh oregano would risk overpowering the lamb, whereas the rosemary would work to complement the lamb while helping to balance the oregano.
- 2 tsp. black pepper
- Tip: I do suggest using freshly ground pepper for the best aromatics possible.
- Substitution: White pepper can be used if you prefer a milder pepper taste.
![Greek Style Roasted Leg of Lamb Recipe With Lemon](https://livingthegourmet.com/wp-content/uploads/2024/08/Greek-Style-Roasted-Lamb-5.jpg)
Tips for Cooking the Perfect Leg of Lamb
- Choosing the Lamb:
- For this recipe, weβre using a 4ΒΌ lb leg of lamb. I do strongly suggest letting the lamb reach room temperature before working with it. Also, the directions below, such as cooking time and temperature, are both optimized for a leg of lamb of this weight.
- Preparation:
- Score the fat: This step is key to achieving a crisp, and beautiful exterior. Using a sharp knife, score the fat in diamond shapes about a quarter of an inch deep, as directed and pictured. Not only does it look great, but it also helps the seasoning penetrate and the fat render evenly.
- Do NOT: Poke holes in the lamb with a knife as some popular recipes suggest. This causes the juice of the meat to leak out during cooking, resulting in a dry, tough piece of lamb. Do βnotβ do this. Seeing this suggested and demonstrated in videos makes this butcherβs daughter cringe.
- Seasoning: Apply the rub generously and evenly, ensuring you get it in all of the folds and naturally occurring pockets. Yes, you can let it marinate for a bit, or up to overnight.
- Cooking Method:
- Roasting Pan: Use a large roasting pan to accommodate the leg of lamb comfortably, with a few inches of space on each side. This allows the heat to circulate evenly.
- Low Heat: For a slow-roasted lamb, cook at a low temperature, around 300-325Β°F, for about forty minutes per pound. Conversely, cook as directed below.
- Bottom of the Pan: Place a rack at the bottom of the pan to elevate the lamb, ensuring it roasts evenly and doesnβt stew in its own juices, nor burn on the bottom of the pan.
- Covering and Resting:
- Aluminum Foil: Tent the lamb with aluminum foil if it starts to brown too quickly. This helps prevent over-browning while allowing the meat to cook through and evenly.
- Resting: An important but often overlooked step is allowing the roast to rest. During resting, cover the lamb loosely with aluminum foil and let it sit for at least 15 minutes. This helps the juices redistribute throughout the meat. If you cut the lamb immediately upon taking it out of the oven, the juices will leak out, drying the meat.
- Monitoring Doneness:
- Meat Thermometer: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 145Β°F. Insert the thermometer into the thickest part of the meat, avoiding the bone.
- Slow Cooking: If you prefer a slow-cooked method, cook the lamb at a lower temperature for a longer period. This can make the meat incredibly tender.
- Serving:
- Slice the rested lamb using a sharp knife. Serve on a platter, and use the juices from the roasting pan for extra flavor.
![Greek Style Roasted Leg of Lamb Recipe With Lemon](https://livingthegourmet.com/wp-content/uploads/2024/08/Greek-Style-Roasted-Lamb-8.jpg)
More Delicious Lamb Recipes from Living the Gourmet
- Lamb Shanks with Rice Pilaf - Dress up your Easter table with this elegant platter of baked Lamb Shanks served over a bed of Rice Pilaf!
- Roasted Bone-In Leg of Lamb - My go-to lamb recipe for any occasion. Crispy, juicy, tender, and packed with garlicky goodness. Can be prepared in the oven or on the grill, and makes for a great accompaniment with any hardy red wine.
- Herb Roasted Rack of Lamb - Herb-crusted rack of lamb is the way to go if you want individual bone-in chops or steaks.
- Guide to Cuts of Lamb - My ultimate guide for the various cuts of lamb. This is the place to go if you want a crash course on a things lamb.
Greek Style Roasted Leg of Lamb Recipe With Lemon
- Total Time: 1 hour 40 minutes
- Yield: 4 1x
Ingredients
- 4 1/4 lb. bone-in leg of lamb
For the Rub:
- 3 tbs. fresh lemon juice
- 3 tbs. olive oil
- 4-5 cloves of garlic
- 2 tsp. salt
- 2 tsp. dried oregano
- 2 tsp. black pepper
Instructions
- Combine all of the ingredients for the rub in a bullet of a food processor and process.
- Score the fat part of the lamb, about a 1/4-inch deep, and rub the mixture all over the lamb.
- Preheat Oven to 350 degrees F.
- Place the lamb in the oven for about 20 minutes per pound timing.Β Time the cooking time a little less, such as 18 minutes per pound for a less well-done lamb.
- Let the cooked lamb rest for about 15 minutes before slicing.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
And thatβs our Greek Style Leg of Lamb. If you enjoyed this recipe, or have any questions or suggestions, let us know in the comments below, we always love hearing from you.
Happy Cooking!
0
Yeah Lifestyle says
I am a huge fan of Greek food, especially lamb that falls off of the bone. I am looking forward to giving this a try, it all looks and sounds so fresh and delicious!
Samantha Donnelly says
We do love greek food and also lamb is a huge family favourite. I have never tried greek styled roast lamb before. my family will love this
karen says
this is super super delicious....I can't wait to make it. lamb is my favorite protein. I am making the recipe, thank you so much.
LisaLisa says
WOW, this leg of lamb looks so delicious and juicy. My husband loves to cook leg of Lamb, I'm going to show him your recipe.
Melanie E says
This is just the type of dish my husband would really enjoy. He does like lamb but I don't make it often.
Zena's Suitcase says
The flavours in the receipe sound amazing! It seems like it's time to get more adventurous with my lamb
Stephanie says
What a feast! we dont always have lamb but when we do I always make sure to prepare it the best way I can! This recipe is definitely for the win! Gotta try this out soon!
Lisa says
You have me drooling over this post! I love Greek-style roasted leg of lamb. The lemon adds a zesty touch and a summery one too! I will be making this one.
David J Myers says
Hi Catherine, We both love lamb and your leg of lamb has me drooling. Roasted leg of lamb with roasted potatoes is a meal that's hard to beat! Take Care, Big Daddy Dave
Hari says
Love the overall flavour of this roasted leg of lamb recipe. Super yummy!
Lynndee says
I have not tried preparing lamb, but I've been wanting to. I may have to try your recipe. It looks good!
Lavanda Mihcelle says
This Greek-style leg of lamb looks divine! The lemon and herbs combo must add incredible flavor. Can't wait to try it!
Rhian Scammell says
Greek is probably my favourite cuisine, but i don't know if I've had greek style leg. I may need to try this out and see how it turns out x
Mikayla says
My dad and grandpa love leg of lamb, and they were not sorry to get this dish at my house. They raved over the melt in your mouth recipe.
Leslie says
I have never had lamb with lemon, but this was a delightful recipe! I loved the herbs used for this as well. So delicious!
Lauren says
This has been my favorite lamb recipe to date. I'm not the biggesy fan of lamb, but really enjoyed it prepared this way. I would make this again!
Lisa says
Perfect for my next holiday dinner! This is cooked perfectly!
Kathryn says
This lamb was so good and easy to make! loved the lemon flavor as it paired perfectly with the lamb. Will be making for dinner again soon!
Veronika says
Such simple flavors but so good! The lamb was tender and so juicy. We don't make lamb often so this was a great treat!
LaKita says
My family decided to try making this over the weekend and it came out perfect! So juicy, tender, and flavorful!
Juyali Zuleyma Nortman says
PURE mouthwatering perfection! π€€ The lemon added a nice flavor and the meat was so tender it practically fell off the bone. Delicious!
Molly Kumar says
This was so easy and delicious !!! Loved how easy the rub is yet the flavors are amazing. Perfect to pair with mashed potatoes or veggies.
SiennyLovesDrawing says
This recipe making me craving so much now to try on this Greek-style roasted leg of lamb recipe with lemon. Love it. Cheers SiennyLovesDrawing
Jacqueline Debono says
The Greeks really know how to cook lamb. I've had some wonderful lamb in greece! This recipe is really simple but so full flavour! Bravo!
Khush says
This Greek style roasted leg of lamb looks amazing. I have not tried Greek style lamb would love to try your recipe.