Roast Leg of Lamb Mediterranean Style
Indulge in a show-stopping centerpiece with this sumptuous Mediterranean-Style Roast Leg of Lamb. Perfect for gatherings or holiday feasts, this recipe showcases a succulent bone-in leg of lamb marinated in a fragrant blend of olive oil, fresh lemon juice, cumin, coriander, and paprika, then studded with garlic and sprigs of rosemary and thyme for an aromatic depth. Roasted to tender perfection alongside a medley of caramelized vegetables—including potatoes, carrots, and onions—and infused with white wine for a rich, savory pan sauce, every bite is a celebration of bold Mediterranean flavors. With a prep time of just 20 minutes and easy roasting instructions, this elegant dish is as simple as it is impressive. Serve it with the flavorful pan juices for an unforgettable dining experience that will transport your taste buds straight to the Mediterranean.
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Recipe Information
Ingredients
- 5 lbs Bone-in leg of lamb
- 6 pieces Garlic cloves
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 4 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 cup White wine
- 4 cups Vegetables for roasting (carrots, potatoes, onions)
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels and place it in a large roasting pan.
Using a sharp knife, make several small incisions across the surface of the lamb.
Peel and thinly slice the garlic cloves. Insert the garlic slices into the incisions, along with small sprigs of rosemary and thyme.
In a small bowl, whisk together olive oil, lemon juice, ground cumin, ground coriander, paprika, salt, and black pepper to create a marinade rub.
Rub the marinade thoroughly over the entire surface of the lamb, ensuring even coverage.
Arrange the chopped vegetables around the lamb in the roasting pan, and drizzle them with a bit of olive oil, salt, and pepper, tossing to coat.
Pour the white wine into the bottom of the roasting pan to prevent dryness and add extra flavor.
Cover the lamb loosely with aluminum foil and place the pan in the preheated oven.
Roast for 1 hour, then remove the aluminum foil and continue roasting uncovered for an additional 1 hour or until the internal temperature of the lamb reaches 135°F (medium-rare) or 145°F (medium).
Once the lamb is done, remove it from the oven, tent it with foil, and let it rest for 15-20 minutes before carving.
Serve the lamb slices alongside the roasted vegetables and drizzle with pan juices for added flavor.
Nutrition Facts
Calories |
8012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 589.5 g | 756% | |
| Saturated Fat | 231.1 g | 1156% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 5437 mg | 236% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 31.7 g | ||
| Protein | 484.6 g | 969% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 48.8 mg | 271% | |
| Potassium | 9433 mg | 201% | |
*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.
