Roast Leg of Lamb Armenian Style
Experience the rich, aromatic flavors of the Mediterranean with this Roast Leg of Lamb Armenian Style, a show-stopping centerpiece for any celebratory feast. This succulent, bone-in leg of lamb is infused with a bold marinade featuring garlic, olive oil, fresh lemon juice, and a blend of warm spices like cumin, coriander, cinnamon, and oregano. Tenderized with careful roasting and enhanced by the earthy aroma of fresh rosemary, every bite is juicy and deeply flavorful. Whether cooked to a perfect medium-rare or well-done, this lamb pairs beautifully with sides like roasted vegetables or herbed rice. Garnished with fresh parsley for a pop of color, this traditional recipe is sure to impress family and friends at your next gathering.
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Recipe Information
Ingredients
- 5 lbs Bone-in leg of lamb
- 6 Garlic cloves
- 3 tbsp Olive oil
- 3 tbsp Fresh lemon juice
- 1.5 tsp Dried oregano
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 2 tsp Salt
- 1 tsp Black pepper
- 2 Fresh rosemary sprigs
- 0.25 cup Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, make small 1-inch-deep slits all over the leg of lamb. Ensure the cuts are evenly distributed.
Peel and halve the garlic cloves. Insert a half garlic clove into each slit, pushing it in deeply.
In a small bowl, mix the olive oil, lemon juice, oregano, cumin, coriander, cinnamon, salt, and black pepper to form a fragrant marinade.
Rub the marinade generously all over the lamb, ensuring it gets into the slits and coats the meat evenly.
Place the lamb in a large roasting pan. Add the rosemary sprigs underneath and on top of the lamb for additional aroma.
Cover the pan loosely with aluminum foil and roast in the oven for 1 hour.
Remove the foil and continue baking for an additional 30-60 minutes, depending on your desired doneness. Use a meat thermometer to check: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 160°F (71°C) for well-done.
Once cooked to your liking, remove the lamb from the oven and let it rest, covered loosely with foil, for 15 minutes before carving.
Slice the lamb and arrange it on a serving platter. Garnish with chopped fresh parsley if desired.
Serve warm and enjoy this Armenian-style roast leg of lamb with your favorite sides!
Nutrition Facts
Calories |
7123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 573.9 g | 736% | |
| Saturated Fat | 228.9 g | 1144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 6387 mg | 278% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 1.3 g | ||
| Protein | 470.8 g | 942% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 6608 mg | 141% | |
*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.
