Ingredients
Method
- Preheat your oven to 190°C (375°F). Pat the lamb dry with paper towels. Place it on a large baking tray or roasting pan.
- In a small bowl, combine the crushed garlic, chopped rosemary, thyme, oregano, lemon zest, olive oil, salt, and pepper to create a flavorful paste.
- Rub this herb mixture all over the lamb, ensuring it is coated evenly on all sides for maximum flavor.
- Let the lamb rest at room temperature for about 30 minutes before roasting. This ensures even cooking.
- Roast in the preheated oven for 1 hour and 30 minutes (for medium-rare), or until the internal temperature reaches your desired doneness. Baste with pan juices halfway through cooking.
- Remove from the oven, cover with foil, and let it rest for 15 minutes before slicing. This step keeps the meat juicy and tender.
- Slice the roast lamb and serve it with lemon wedges and your favorite roasted vegetables.
Notes
Roast lamb is a beloved centerpiece in Mediterranean cuisine, adored for its versatility and ability to bring families together on special occasions like Sunday roasts or festive dinners. Its tender, juicy meat and aromatic herbs create an irresistible experience even for those new to cooking lamb.
Practical Tips for Perfect Roast Lamb
- Choosing your lamb: Opt for a boneless leg for even roasting and easier slicing. If you can, select a cut with a thin layer of fat to help keep the meat moist.
- Marinating tip: For deeper flavor, rub the herb mixture onto the lamb and let it marinate in the refrigerator overnight. Let the meat come to room temperature before roasting.
- Cooking temperatures: Use a meat thermometer for accuracy—medium-rare is around 57–60°C (135–140°F). Overcooking can lead to dry meat, so monitoring is key for succulent results.
- Slicing technique: Always let the roast rest before carving. Slice against the grain for tender pieces.
- Ingredient swaps: If you’re out of fresh herbs, dried ones work too—just use one-third the quantity. Olive oil can be replaced by melted butter for a richer taste.
Enriching Your Roast
- Serving suggestions: Pair your roast lamb with oven-roasted potatoes, seasonal vegetables, or a light Greek salad. A side of tzatziki sauce or a squeeze of fresh lemon enhances brightness.
- Vegan twist: For plant-based guests, marinate large mushroom caps with similar herbs and roast alongside the lamb.
- Flavor variations: Add a touch of smoked paprika or cumin to the herb rub for an exotic note, or brush the lamb with a thin layer of Dijon mustard before roasting for subtle tanginess.