Mediterranean Diet Succulent Roast Leg of Lamb
Indulge in the mouthwatering flavors of the Mediterranean with this Succulent Roast Leg of Lamb, a centerpiece guaranteed to impress at any gathering. This recipe transforms a tender, four-pound leg of lamb into a show-stopping dish, infused with zesty lemon, aromatic garlic, and fresh herbs like rosemary, thyme, and oregano. Slow-roasted alongside vibrant red onions, hearty baby potatoes, and sweet carrots, the lamb is basted in a rich blend of dry white wine and stock to ensure every bite is juicy and flavorful. The finishing touch—a golden crust from a high-heat blast at the end—locks in the juices and provides irresistible caramelization. Perfectly suited for Mediterranean diet enthusiasts, this crowd-pleasing dish pairs beautifully with the roasted veggies and the pan’s savory juices. Whether you're hosting a festive dinner or elevating a weekend family meal, this roast lamb recipe brings a rustic yet refined touch with minimal prep and maximum flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds leg of lamb
- 3 tablespoons extra virgin olive oil
- 6 pieces garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 1 piece lemon, zested and juiced
- 2 teaspoons sea salt
- 1 teaspoon black pepper, freshly ground
- 1 cup dry white wine
- 1 cup vegetable or lamb stock
- 2 pieces red onion, quartered
- 1.5 pounds baby potatoes, halved
- 4 pieces carrots, peeled and cut into chunks
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels and score the fat layer lightly with a sharp knife, creating a crisscross pattern.
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, oregano, lemon zest, lemon juice, sea salt, and black pepper. Mix into a paste.
Rub the herb and oil mixture all over the leg of lamb, making sure to coat it evenly, especially in the scored cuts.
Place the leg of lamb in a large roasting pan. Add the red onions, baby potatoes, and carrots around the lamb.
Pour the white wine and the vegetable or lamb stock into the bottom of the roasting pan. This will keep the lamb moist and create a flavorful base for your sauce.
Cover the roasting pan loosely with aluminum foil and roast in the oven for 90 minutes.
After 90 minutes, remove the foil and increase the temperature to 425°F (220°C). Roast for an additional 20-30 minutes to achieve a golden brown crust, basting the lamb with pan juices every 10 minutes.
Use a meat thermometer to check for doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Once cooked to your desired doneness, remove the lamb from the oven and let it rest for 15 minutes, tented loosely with foil.
Carve the lamb against the grain into thin slices and serve with the roasted vegetables and pan juices drizzled over the top.
Nutrition Facts
Calories |
6791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.4 g | 551% | |
| Saturated Fat | 173.3 g | 867% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 7092 mg | 308% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 45.0 g | ||
| Protein | 488.4 g | 977% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 689 mg | 53% | |
| Iron | 48.0 mg | 267% | |
| Potassium | 11083 mg | 236% | |
*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.
