Ingredients
Method
- Preheat your oven to 180°C (350°F). Place a rack in the lower third of the oven.
- Pat the leg of lamb dry with paper towels. Make small incisions all over to help the marinade penetrate.
- Mix the garlic, olive oil, rosemary, thyme, lemon zest, lemon juice, oregano, salt, and pepper in a small bowl.
- Rub this mixture all over the lamb, pressing into the incisions for extra flavor. Let it marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.
- Place the lamb in a large roasting pan. Optionally, scatter extra herbs or lemon slices around for more aroma.
- Roast for about 1 hour and 30 minutes, or until a meat thermometer reads 60°C (140°F) for medium-rare. Baste occasionally with pan juices.
- Remove from the oven and cover loosely with foil. Rest for 15 minutes before slicing to keep the juices inside.
- Slice and serve your roast lamb with the pan juices and garnish with fresh herbs and lemon wedges if desired.
Notes
Few dishes capture the warmth and vibrance of Mediterranean cooking like roast lamb. This recipe is beloved both for its celebratory feel and incredible versatility—perfect for festive family gatherings or a special Sunday meal.
Tips and Tricks for the Perfect Roast Lamb
- Choose the right cut: If you prefer a quicker cook and easier carving, use a boneless leg. For deeper flavor, bone-in works beautifully, but add 10-15 minutes extra roasting time.
- Marinate for maximum flavor. Allowing your lamb to sit with the garlic, herbs, and lemon for several hours (even overnight in the fridge) makes a remarkable difference. Let it come to room temperature before roasting for even cooking.
- Monitor the temperature: Using a meat thermometer takes out all the guesswork. Aim for 60°C (140°F) for medium-rare, or a bit higher for those who like it more well done.
- Resting matters: Don’t skip resting! Cover the lamb and let it sit after roasting—this keeps the juices inside and ensures every slice is tender and succulent.