roast lamb
Roast lamb recipe with Mediterranean herbs, a healthy and mouthwatering choice for your Sunday lunch with family or friends!
Ingredients
Method
- Preheat the oven to 180°C (356°F). Allow sufficient time for the oven to reach the desired temperature before roasting.
- Prepare the seasoning: In a small bowl, mix together olive oil, chopped rosemary, fresh thyme, minced garlic, lemon juice, lemon zest, sea salt, and black pepper.
- Massage the lamb: Rub the seasoning mixture generously all over the surface of the leg of lamb, ensuring it is well coated on all sides.
- Arrange vegetables: Place the sliced onion, carrots, and celery chunks at the bottom of a large roasting pan. Set the seasoned lamb on top of the vegetables.
- Add white wine: Pour the dry white wine around the lamb in the roasting pan—not directly over the meat to keep the seasoning intact.
- Roast the lamb: Place the pan in the oven and roast for about 100 minutes (1 hour and 40 minutes), basting the meat occasionally with the pan juices. For medium-rare, the internal temperature should reach 60°C (140°F); adjust roasting time if needed.
- Rest before carving: Remove the lamb from the oven, cover it loosely with foil, and let it rest for 15-20 minutes to keep the meat juicy and tender.
- Slice and serve: Carve the roasted lamb and serve it with the roasted vegetables and pan juices. Enjoy your Mediterranean roast lamb!
Notes
Roast lamb is a classic Mediterranean centerpiece, well-loved for both its celebratory flair and weekday versatility. Whether it's the heart of a special Sunday lunch or a comforting weeknight dinner, this recipe adapts easily to various occasions and palates.
Chef’s Pro Tips for Perfect Roast Lamb
- Choosing the Right Cut: Opt for a bone-in leg of lamb for maximum flavor and juiciness. If you prefer a milder taste or have a smaller crowd, a boneless leg or lamb shoulder also works beautifully.
- Marinating Benefits: For deeper flavor, marinate the lamb for up to 24 hours in the fridge after applying the herb and olive oil rub. This helps the aromas penetrate and tenderize the meat further.
- Preventing Dryness: Take care not to overcook. Use a meat thermometer and remove from the oven once it reaches your preferred doneness (60°C/140°F for medium-rare is ideal for most).
- Resting: Always let the lamb rest after cooking. This step is crucial to keep the juices evenly distributed, making every slice more succulent.
Substitutions & Variations
- Don’t have fresh herbs? Swap for dried (use half the quantity, as dried herbs are more concentrated).
- No white wine? Use broth or water mixed with a splash of lemon juice for a lighter yet still aromatic profile.
- Add a spice twist: Sprinkle a pinch of cumin or smoked paprika in the rub for an extra layer of flavor.
