Greek Style Roasted Leg of Lamb Recipe With Lemon

12/08/2024 by Living the Gourmet 25 Comments

One of my favorite meals ever is a Greek-style roasted leg of lamb recipe with lemon. It’s 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, let’s get to it.

Greek Style Roasted Leg of Lamb Recipe With Lemon

What to Expect – 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, let’s talk about why.

Taste and Texture

This leg of lamb recipe offers a blend of robust Hellenic flavors, thanks to its aromatic rub – which also serves as a great marinade if you’re 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 – as we’ll outline fully in the recipe card – 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 we’ve 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 lamb’s 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 you’re feeling particularly Hellenic.

Ingredient Checklist – Everything You’ll Need

4¼ lb. bone-in leg of lamb
- Tip: Ask your local butcher to trim any excess fat if needed.
- Substitution: Today’s 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 don’t 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 don’t have olive oil on hand.
4-5 cloves of garlic
- Tip: We’re 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 isn’t 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.

Tips for Cooking the Perfect Leg of Lamb

Choosing the Lamb:
- For this recipe, we’re using a 4¼ 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 ‘not’ do this. Seeing this suggested and demonstrated in videos makes this butcher’s 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 300-325°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 doesn’t 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 145°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.

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.