Leg of Lamb Boneless Greek Style
Elevate your next dinner gathering with this show-stopping Leg of Lamb Boneless Greek Style—a tender, flavor-packed centerpiece inspired by the vibrant tastes of the Mediterranean. Marinated in a luscious blend of olive oil, freshly squeezed lemon juice, garlic, Dijon mustard, and fragrant herbs like oregano and rosemary, this lamb achieves a beautifully tangy and aromatic crust. Roasted atop a bed of red onions, cherry tomatoes, and lemon slices, it absorbs a symphony of flavors while delivering irresistibly juicy slices of meat. Perfectly roasted to your desired doneness, this dish is ideal for special occasions or a hearty family meal. Serve alongside the caramelized vegetables for a stunning presentation that’s as delicious as it is visually appealing. With only 20 minutes of prep time and the option to marinate overnight, this dish is a stress-free yet impressive addition to your Greek-inspired repertoire.
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Recipe Information
Ingredients
- 4 lbs Boneless leg of lamb
- 6 pieces Garlic cloves, minced
- 0.5 cups Olive oil
- 0.33 cups Lemon juice, freshly squeezed
- 3 tablespoons Fresh oregano, chopped
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Dijon mustard
- 2 teaspoons Salt
- 1 teaspoons Black pepper, freshly ground
- 1 large Red onion, sliced into thick rings
- 1 cup Cherry tomatoes
- 1 medium Lemon, sliced into rounds
Instructions
Place the boneless leg of lamb on a clean surface and pat it dry with paper towels.
In a medium bowl, mix the minced garlic, olive oil, lemon juice, fresh oregano, fresh rosemary, Dijon mustard, salt, and black pepper to make the marinade.
Rub the marinade thoroughly all over the lamb, making sure to coat it evenly and massage it into the meat.
Place the lamb into a large resealable plastic bag or a covered dish and let it marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Preheat your oven to 375°F (190°C).
Scatter sliced red onion, cherry tomatoes, and lemon rounds in the bottom of a large roasting pan to create a flavorful bed for the lamb.
Remove the lamb from the marinade and place it on top of the vegetable and lemon mixture in the roasting pan.
Roast the lamb in the preheated oven for approximately 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Adjust cooking time based on your desired level of doneness.
Remove the lamb from the oven and loosely tent it with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Slice the lamb against the grain into thin, even slices and serve it with the roasted vegetables and lemon rounds from the pan. Optionally, garnish with additional fresh oregano or rosemary.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 999 mg | 21% | |
*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.
