Santorini Roasted Leg of Lamb
Transport your taste buds to the sun-soaked shores of Greece with this Santorini Roasted Leg of Lamb recipe—a feast of Mediterranean flavors perfect for special occasions or Sunday dinners. This tender, slow-roasted lamb is marinated in a fragrant blend of garlic, fresh oregano, lemon juice, and a touch of warming spices like cinnamon and allspice, creating layers of sumptuous, savory flavors. Paired with golden roasted baby potatoes, caramelized red onions, and aromatic rosemary, this dish is as stunning to serve as it is delicious to eat. The lamb is basted with its own pan juices and finished at a higher temperature for a beautifully caramelized crust, making every bite irresistibly juicy. Ideal for sharing with loved ones, this Mediterranean-inspired centerpiece will elevate your dinner table with the zest and elegance of Greek cuisine.
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Recipe Information
Ingredients
- 2.5 kg leg of lamb
- 120 ml extra virgin olive oil
- 10 cloves garlic cloves
- 2 tbsp fresh oregano
- 80 ml lemon juice
- 2 tsp lemon zest
- 180 ml dry white wine
- 0.5 tsp ground cinnamon
- 0.5 tsp ground allspice
- 2 tsp sea salt
- 1.5 tsp black pepper
- 1 kg baby potatoes
- 1 large, sliced red onion
- 3 sprigs rosemary sprigs
Instructions
Preheat your oven to 180°C (350°F).
In a small bowl, whisk together the olive oil, garlic (minced), oregano, lemon juice, lemon zest, white wine, cinnamon, allspice, salt, and black pepper to create a marinade.
Rub the marinade generously all over the leg of lamb, ensuring all sides are coated. Let the lamb marinate at room temperature for 30 minutes while you prepare the remaining ingredients.
Place the baby potatoes, sliced red onion, and rosemary sprigs in a large roasting pan. Drizzle with a bit of olive oil and toss to coat.
Place the marinated leg of lamb on top of the potatoes and onions in the roasting pan.
Pour any remaining marinade over the lamb and vegetables.
Cover the roasting pan tightly with aluminum foil and place in the preheated oven.
Roast the lamb for 2 hours covered, basting it with the pan juices every 30 minutes.
After 2 hours, remove the foil and increase the oven temperature to 200°C (400°F). Roast uncovered for an additional 30-45 minutes, or until the lamb develops a golden, crispy exterior and reaches an internal temperature of 60°C (140°F) for medium-rare or 70°C (160°F) for medium.
Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
Serve the lamb alongside the roasted potatoes and onions, drizzling with the pan juices for an extra burst of flavor.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.4 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1945 mg | 41% | |
*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.
