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Tender lamb roasted with Mediterranean herbs, garlic, and lemon. A classic Greek dinner featuring succulent meat infused with oregano, thyme, and rosemary, served with roasted vegetables and tzatziki sauce.
Prep
20 min
Cook
110 min
Total
145 min
Servings
6 srv
Difficulty
Medium
Calories
420 kcal
For 6 serving(s)
Per serving
Pat the lamb dry with paper towels and bring to room temperature for 30 minutes
Mix olive oil, minced garlic, oregano, thyme, rosemary, lemon juice, salt and pepper in a bowl
Rub the herb mixture generously over the entire lamb leg, ensuring it penetrates all crevices
Place lamb on a roasting rack in a preheated 375°F oven and roast for 1 hour 45 minutes to 2 hours for medium-rare, basting every 30 minutes
Add potatoes, bell peppers, and zucchini around the lamb halfway through cooking, drizzle with olive oil and season
Remove from oven when a meat thermometer reads 130-135°F for medium-rare and let rest for 15 minutes
Carve the lamb against the grain and serve with roasted vegetables and fresh lemon wedges
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