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roast lamb

roast lamb

Roast lamb, irresistible for Sunday lunch. Succulent, juicy, full of Mediterranean herbs and flavor. Discover this step-by-step recipe!
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Total Time 2 hours 1 minute
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1.8 kg leg of lamb bone-in
  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 unit lemon juice and zest
  • 1 cup dry white wine optional
  • 1 unit onion sliced

Method
 

  1. Preheat your oven to 180°C (356°F) and let it preheat while you prepare the lamb.
  2. In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, black pepper, and the zest and juice of one lemon.
  3. Rub this mixture thoroughly all over the leg of lamb, making sure to cover every side for maximum flavor.
  4. Place the sliced onion on the bottom of a roasting pan. Lay the lamb leg on top, fat side up.
  5. If using, pour the dry white wine into the bottom of the pan.
  6. Roast the lamb for about 2 hours (121 minutes) or until a meat thermometer reads 60°C (140°F) for medium-rare, or cook to your preferred doneness.
  7. Baste the lamb with the juices from the pan every 30 minutes for extra succulence.
  8. Remove from the oven, cover loosely with foil, and let rest for 15 minutes before carving.
  9. Slice and serve hot, drizzling with the pan juices and garnishing with fresh herbs if desired.

Notes

If you're seeking a centerpiece that impresses both at festive dinners and casual Sunday lunches, roast lamb stands out for its bold flavors and versatility. Loved across Mediterranean kitchens, this classic dish easily adapts to different gatherings, making it just as suitable for family traditions as for special celebrations.

Smart Tips for the Perfect Roast

Let the lamb reach room temperature before seasoning—it helps the meat cook more evenly and stay juicy. When making your garlic and herb rub, use fresh rosemary and thyme for a noticeably brighter aroma. If fresh herbs aren't available, dried versions work, but use half the amount as they are more concentrated.
Be generous with your seasoning, massaging it all over and into any natural crevices. If time allows, season the lamb several hours or even the night before, keeping it refrigerated. This lets the flavors penetrate deeply and results in a more savory roast.

Master Your Roasting Technique

To avoid a dry roast, cook the lamb fat side up. This allows the fat to baste the meat as it roasts, encouraging tenderness. Basting with pan juices every 30 minutes is a little effort that pays off with every bite. Don't skip the resting period—letting the lamb sit under foil for 15 minutes lets the juices redistribute, giving you slices that are moist and flavorful.
If you prefer, replace white wine with low-sodium broth or water. For an extra-savory touch, scatter halved garlic bulbs or carrots around the lamb before roasting. They’ll caramelize beautifully and make an excellent side.

Delicious Pairings and Variations

Classic sides for roast lamb include roasted potatoes, buttered peas, steamed green beans, or a fresh tomato and feta salad. For a bolder twist, try a mint yogurt sauce or herbed chimichurri on the side.
If you want to switch things up, use lamb shoulder instead of leg—it’s fattier and results in exceptionally tender meat. For seasoning variation, add ground cumin or smoked paprika to the marinade for a subtle depth and a Mediterranean flair.
Enjoy crafting your roast lamb with these tips, and make it a dish to remember at every gathering!