This roast leg of lamb is full of robust Greek flavors. Garlic, lemon, and herbs compliment the lamb so well and the meat is so soft and tender and falling off the bone. Serve it with lemony roasted potatoes and some creamy tzatziki sauce at your next gathering.
How to Make Tender, Juicy, Flavorful, Fall-of the-bone Lamb
The secret is in the marinade and just as important is to cook the lamb low and slow. It takes several hours for the meat to become fork-tender but the good news is, marinating it takes just minutes! While the lamb is roasting, get the sides ready, cleanup, and get yourself ready for your guests!
- leg of lamb
- garlic cloves
- salt and pepper
- rosemary sprigs
- dried crushed oregano
- onions or shallots
- fresh lemon juice
- olive oil
Prepare the Leg of Lamb
Ask your butcher to trim the excess fat off of the lamb. I usually do this myself using a sharp knife. It takes a few minutes. Lamb has lots of fat and I like to leave most of it on.
Then, I cut many slits all around the leg so that they can hold the garlic slivers. These will soften as the lamb cooks and will flavor the meat.
Pour the marinade over the lamb and then add the seasonings. This can all be done the day before and the lamb can be refrigerated.
Allow the meat to sit at room temperature for an hour before roasting.
This seasoning combination of lemon juice, garlic, oregano, and rosemary add so much flavor. Marinating the day before will make the flavors even more robust. However, seasoning the lamb just before roasting will produce a very flavorful leg of lamb.
What to serve with the Leg of Lamb
Traditionally, potatoes are added to the same tray towards the last hour and a half of baking. I prefer to bake a tray of lemony potatoes separately. Here are some of my favorite sides to compliment the roast leg of lamb:
- Greek Lemony Smashed Potatoes
- Lemony Roasted Potatoes
- Mediterranean Rice Pilaf
- Tzaztiki Sauce
- Greek Lettuce Salad
- Mediterranean Stuffed Artichoke Bottoms
- Greek-Style Potato & Green Bean Salad
More Lamb Recipes:
- Crown Roast Rack of Lamb
- Lamb Kleftiko
- LAMB FRICASSEE: GREEK STYLE LAMB & GREENS IN AVGOLEMONO SAUCE
- Baked Harissa Lamb Stew
Watch the Video
- 1 leg of lamb, bone-in, about 7-8 pounds
- 10 or more garlic cloves, cut into slivers
- 2 onions, quartered
- salt (about a half teaspoon per pound)
- freshly ground black pepper
- 2 sprigs of fresh rosemary
- 1 cup of water
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 2 teaspoons dried crushed oregano,
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
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