Lemon Lamb Roast
Elevate your Sunday dinner with this vibrant and tender Lemon Lamb Roast, a showstopping centerpiece bursting with Mediterranean-inspired flavors. This recipe features a succulent bone-in leg of lamb beautifully infused with the zest and juice of fresh lemons, aromatic garlic, and fragrant sprigs of rosemary and thyme. Roasted alongside a medley of golden potatoes, sweet carrots, and caramelized onions, the lamb is basted in a flavorful mix of dry white wine or broth for maximum tenderness and depth. With its irresistible lemon-and-herb crust and perfectly browned exterior, this stunning roast is as easy to prepare as it is impressive, making it ideal for special occasions or a cozy family gathering. Serve it with the roasted vegetables and rich pan drippings for a complete and elegant meal that delights the senses. Perfect keywords for this recipe include: lemon lamb roast, Mediterranean lamb, herb-crusted lamb, roasted vegetables, and special occasion dinner.
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Recipe Information
Ingredients
- 4 pounds bone-in leg of lamb
- 2 whole lemons
- 3 tablespoons olive oil
- 6 whole garlic cloves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup dry white wine or chicken broth
- 1 whole yellow onion
- 2 whole carrots
- 3 whole potatoes
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels and set it aside.
Zest one lemon and juice both lemons, keeping the zest and juice separate.
In a small bowl, mix the lemon zest, olive oil, minced garlic (reserve 2 garlic cloves for later), salt, and black pepper until well combined.
Rub the lemon and garlic mixture evenly over the entire surface of the lamb.
Place the lamb in a large roasting pan, fat-side up.
Roughly chop the onion, carrots, and potatoes into large chunks and arrange them around the lamb in the roasting pan.
Nestle the rosemary, thyme, and two reserved whole garlic cloves under and around the lamb.
Pour the lemon juice and the dry white wine (or chicken broth) into the roasting pan.
Cover the roasting pan with aluminum foil and place it in the preheated oven.
Roast the lamb for 90 minutes, basting the lamb with the pan juices every 30 minutes.
After 90 minutes, remove the foil and increase the oven temperature to 425°F (220°C) to brown the lamb.
Roast for an additional 20–30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare, or your desired level of doneness.
Remove the lamb from the oven and transfer it to a cutting board. Let it rest for 15–20 minutes before carving.
Serve the lamb slices with the roasted vegetables and pan juices drizzled on top.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1281 mg | 27% | |
*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.
