Mediterranean Roast Lamb
Succulent, aromatic, and bursting with flavor, Mediterranean Roast Lamb is the perfect centerpiece for your next dinner gathering. This recipe combines tender, oven-roasted leg of lamb infused with a fragrant marinade of garlic, fresh rosemary, thyme, and zesty lemon, creating a dish that's as vibrant as it is comforting. Spices like cumin, cinnamon, and paprika add a warm, earthy depth, while a medley of roasted baby potatoes, sweet cherry tomatoes, caramelized red onions, and optional briny kalamata olives provide a hearty and colorful side. With just 20 minutes of prep, this elegant dish is effortlessly impressive and ideal for family meals or special occasions. Whether carved at the table or plated individually, every bite is a celebration of bold Mediterranean flavors.
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Recipe Information
Ingredients
- 4 pounds leg of lamb (bone-in or boneless)
- 6 garlic cloves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 tablespoons olive oil
- 1 lemon (zested and juiced)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1.5 pounds baby potatoes
- 2 red onion
- 2 cups cherry tomatoes
- 0.5 cups kalamata olives (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the lamb dry with paper towels and use a sharp knife to make small incisions (about 1-inch deep) all over the meat.
Peel and slice the garlic cloves in half lengthwise. Insert a piece of garlic into each incision in the lamb.
In a small bowl, combine olive oil, lemon zest, lemon juice, chopped rosemary, chopped thyme, cumin, cinnamon, paprika, salt, and pepper. Mix well to form a marinade.
Rub the marinade all over the lamb, ensuring even coverage. Let it marinate for at least 30 minutes at room temperature or up to 24 hours in the refrigerator for deeper flavor.
In a roasting pan, arrange the baby potatoes, red onions (cut into wedges), and cherry tomatoes. Toss them with olive oil, salt, and pepper. Add the optional kalamata olives if desired.
Place the lamb on top of the vegetable bed in the roasting pan.
Roast in the oven for 1 1/2 hours (90 minutes) or until the lamb reaches an internal temperature of 135°F (57°C) for medium rare, or adjust the cooking time based on your preferred doneness.
Halfway through roasting, toss the vegetables to ensure even cooking.
Once done, remove the lamb from the oven and let it rest for 15 minutes before carving.
Serve the sliced lamb alongside the roasted vegetables. Garnish with extra fresh herbs if desired.
Nutrition Facts
Calories |
6751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.2 g | 627% | |
| Saturated Fat | 192.1 g | 960% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 7774 mg | 338% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 27.9 g | ||
| Protein | 441.8 g | 884% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 51.3 mg | 285% | |
| Potassium | 10388 mg | 221% | |
*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.
