Leg of Lamb with Oregano and Lemon
Treat your taste buds to a Mediterranean-inspired feast with this succulent Leg of Lamb with Oregano and Lemon. Perfectly seasoned with a fragrant blend of fresh and dried oregano, zesty lemon juice, and aromatic garlic, this bone-in lamb roast is elevated by its tender, juicy texture and rich flavors. The marinade seeps into every crevice, thanks to shallow slits made in the meat, imparting a vibrant citrus-herb profile that pairs perfectly with the lamb’s natural depth. Roasted to perfection and basted optionally with stock for added moisture, this dish is a show-stopping centerpiece for family gatherings or festive occasions. Complement it with roasted vegetables or your favorite sides, and garnish with fresh lemon slices and oregano for a presentation as impressive as its flavor. With minimal prep time and oven-roasting ease, this recipe is as approachable as it is unforgettable.
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Recipe Information
Ingredients
- 1 piece (about 5-6 lbs) bone-in leg of lamb
- 6 cloves garlic cloves
- 2 tablespoons fresh oregano leaves
- 1 tablespoon dried oregano
- 4 tablespoons lemon juice
- 2 teaspoons lemon zest
- 0.25 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup chicken or lamb stock (optional)
Instructions
Preheat your oven to 375°F (190°C) and prepare a roasting pan with a rack.
Using a sharp knife, make small, shallow slits all over the surface of the leg of lamb to help the marinade penetrate.
In a small bowl, combine the garlic (minced), fresh oregano, dried oregano, lemon juice, lemon zest, olive oil, kosher salt, and black pepper.
Rub the marinade all over the lamb, ensuring it gets into the slits. Optionally, let the lamb marinate at room temperature for 30 minutes or refrigerate it for a few hours or overnight for deeper flavor.
Place the lamb on the rack in the roasting pan. If using stock, pour it into the bottom of the pan to keep the meat moist.
Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature registers 135°F (57°C) for medium-rare or 145°F (63°C) for medium, as measured with an instant-read thermometer.
Remove the lamb from the oven, tent it loosely with aluminum foil, and let it rest for 15-20 minutes before carving. This helps the juices redistribute, ensuring tender meat.
Carve the leg of lamb and serve with roasted vegetables or a side of your choice, garnished with extra lemon slices and oregano if desired.
Nutrition Facts
Calories |
7247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 587.7 g | 753% | |
| Saturated Fat | 231.1 g | 1156% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.1 g | ||
| Protein | 470.8 g | 942% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 6407 mg | 136% | |
*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.
