Description
This Greek roasted leg of lamb is slow-cooked with garlic, lemon, and herbs until tender and full of rich Mediterranean flavor. It’s a comforting and impressive dish perfect for gatherings and special occasions.
Ingredients
2–2.5 kg (4–5 lb) bone-in leg of lamb
6–8 garlic cloves, sliced or crushed
juice and zest of 2 lemons
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup (240 ml) dry chicken broth
optional: potatoes, peeled
Instructions
- In a small bowl, mix olive oil, lemon juice and zest, garlic, rosemary, thyme, salt, and pepper to create the marinade.
- Pat the lamb dry and make small slits all over the meat. Rub the marinade thoroughly over the lamb, pushing garlic and herbs into the slits.
- Let the lamb rest at room temperature for 1–2 hours, or refrigerate overnight for deeper flavor. Bring back to room temperature before roasting.
- Preheat the oven to 160°C (325°F). Place the lamb in a deep roasting pan and pour the chicken broth around it without pouring over the top. Cover tightly with foil or a lid.
- Roast covered for 3.5–4 hours. If using potatoes, add them around the lamb after the first hour.
- Uncover the lamb and roast for an additional 30–45 minutes until golden brown on top.
- Let the lamb rest loosely covered with foil for 20–30 minutes before slicing or shredding.
Notes
Substitute rosemary and thyme with oregano for a more traditional Greek flavor.
Add a splash of white wine to the broth for extra depth.
Include carrots or onions for a complete one-pan meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven with broth to maintain moisture.
Freeze cooked lamb for up to 2 months and thaw in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg
