roast lamb
Roast lamb with Mediterranean herbs brings flavor and tenderness. Learn the simple steps for a Sunday lunch your family will remember.
Ingredients
Method
- Preheat the oven to 180°C (356°F). Pat the lamb leg dry with paper towels for a crispy exterior.
- In a small bowl, mix minced garlic, olive oil, fresh rosemary, fresh thyme, lemon juice and zest, sea salt, black pepper, and dried oregano until you have a fragrant marinade.
- Rub the marinade all over the lamb, massaging it into the meat. Let it rest for 20 minutes at room temperature to absorb the flavors.
- Place the lamb in a roasting pan. Pour the white wine around (not over) the lamb to keep it moist during cooking.
- Roast in the preheated oven for about 1 hour and 40 minutes, basting once or twice with the pan juices for a juicy result.
- Remove from the oven and cover loosely with foil. Let the lamb rest for 10-15 minutes before slicing, so the juices are retained.
- Slice and serve with your favorite Mediterranean side dishes or roasted vegetables. Enjoy your flavorful, tender roast lamb!
Notes
Roast lamb with Mediterranean herbs is a timeless classic that shines on festive family occasions or quiet Sunday gatherings. Its versatility allows for endless pairing possibilities, making it a favorite centerpiece for holiday tables and celebrations. The natural flavors of lamb pair perfectly with aromatic herbs and citrus notes, delivering a memorable dish with every tender slice.
- Herb variations: Fresh mint or marjoram makes wonderful additions for a brighter profile.
- Garlic lovers: Make tiny incisions in the lamb and stuff slivers of garlic for extra punch.
Pro Tips for Perfect Roast Lamb
Choosing your lamb: Select a leg with a little marbling for juicier results. Bone-in cuts add a richer flavor but take slightly longer to cook. Boneless is easier for slicing and serving at the table. Marinating time: If time allows, marinate the lamb for a few hours—or overnight—in the fridge. This step infuses deeper flavor and helps tenderize the meat. Cooking technique: Use a roasting rack to allow air to circulate around the lamb for even cooking. To keep the meat extra juicy, baste it with its pan juices halfway through the roasting process. Rest before serving: Always let the lamb rest, covered with foil, after roasting. This ensures the juices are reabsorbed, giving you moist, flavorful slices.Ingredient Swaps & Flavor Boosts
- No white wine? Try low-sodium chicken broth or even pomegranate juice for a unique twist.- Herb variations: Fresh mint or marjoram makes wonderful additions for a brighter profile.
- Garlic lovers: Make tiny incisions in the lamb and stuff slivers of garlic for extra punch.
