Greek Easter Leg of Lamb with Garlic and Oregano
Infused with Mediterranean flavors and perfect for a festive feast, this Greek Easter Leg of Lamb with Garlic and Oregano is a show-stopping centerpiece for your holiday table. This tender, juicy, and aromatic bone-in leg of lamb is marinated with olive oil, lemon juice, fresh oregano, and garlic, then slow-roasted alongside a medley of baby potatoes, carrots, and onion for a one-pan meal that’s as stunning as it is flavorful. Stuffed with slivers of garlic and rosemary sprigs, the lamb develops a beautiful golden crust in the final stages of roasting, while the vegetables soak up every drop of the rich, garlicky pan juices. Whether you're celebrating Easter or hosting a special gathering, this easy-to-follow recipe is a delicious tribute to classic Greek cuisine, sure to impress your guests with its rustic elegance and bold flavors.
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Recipe Information
Ingredients
- 5 lb bone-in leg of lamb
- 10 whole garlic cloves
- 2 tbsp fresh oregano
- 1 tbsp dried oregano
- 2 sprigs fresh rosemary
- 0.5 cup olive oil
- 0.25 cup lemon juice
- 2 tsp sea salt
- 1 tsp black pepper
- 1 cup dry white wine
- 2 lb baby potatoes
- 4 whole carrots
- 1 large onion
Instructions
Preheat your oven to 325°F (160°C).
Trim any excess fat from the leg of lamb and pat it dry with paper towels.
Using a small sharp knife, make 10-12 deep slits all over the lamb.
Peel the garlic cloves and cut half of them into thin slivers.
Stuff each slit in the lamb with a garlic sliver and a small sprig of rosemary.
In a small bowl, mix the olive oil, lemon juice, fresh oregano, dried oregano, salt, and pepper to create a marinade.
Rub the marinade generously all over the lamb, ensuring it gets into every crevice. Let it marinate for 20 minutes at room temperature.
Wash and halve the baby potatoes. Peel and cut the carrots into large chunks. Peel and quarter the onion.
Place the prepared vegetables in a large roasting pan and season them with a drizzle of olive oil, salt, and pepper. Toss to coat.
Place the lamb on top of the vegetables in the roasting pan. Pour the wine into the pan to create a moist cooking environment.
Cover the roasting pan with foil and roast in the preheated oven for 2 hours.
After 2 hours, remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 45-60 minutes to allow the lamb to brown and the vegetables to caramelize.
Check the internal temperature of the lamb with a meat thermometer; it should register 145°F (63°C) for medium doneness.
Remove the lamb from the oven and let it rest for 15 minutes before carving.
Serve the lamb slices with the roasted vegetables and drizzle the pan juices over the top for extra flavor.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
