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!
The Ingredients:
- leg of lamb
- garlic cloves
- salt and pepper
- rosemary sprigs
- dried crushed oregano
- onions or shallots
- fresh lemon juice
- olive oil
- water
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
Greek Roast Leg of Lamb
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.
Ingredients
- 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,
Instructions
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!
Notes
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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Hi, I’m trying to find your recipe for lamb shanks with orzo/ Lamb Youvetsi. I can’t find it on your website. I only see it on you tube.
Thank you
Absolutely magnificent
Indeed!! So glad that you enjoyed it 🙂
Oh my goodness – probably the best recipe for lamb that I’ve ever made! It came out absolutely perfect! Efxaristo!
Hello. My piece of lamb leg is only 2.5 pounds. Could you tell me how long to cook this for please. Tim
350 is low and slow ?
How long for 5 lb boneless to cook
Please. Thanks 😃
In my oven it is but if 350 is too high in yours, feel free to reduce it to 300. A 5 pound boneless should take about 3 hours to cook.
Hi Dimitra,
My names Amanda I’m from Sydney Australia I love watching your videos and learning new recipes I just made your Greek Roast Leg Of Lamb and it was Absolutely beautiful everyone loved it thank you for your recipe…
Hi, what should the internal temperature be for a leg lamb if pink is not desired?
If you prefer your leg of lamb fully cooked without any pink, the internal temperature should be **160°F to 165°F (71°C to 74°C)**.
Here’s a quick guide:
– **Medium well**: 150°F to 155°F (65°C to 68°C) – slightly pink
– **Well done**: 160°F to 165°F (71°C to 74°C) – no pink
Use a meat thermometer and insert it into the thickest part of the lamb, avoiding the bone for an accurate reading. Let the lamb rest for about 15 minutes after removing it from the oven; the temperature will rise slightly as it rests, ensuring it’s juicy and tender. Enjoy!
Wonderful recipe. This is a technique I have not ever used for leg of lamb..
After making this recipe, I will not return to my former method for cooking.
This was outstanding and I did make the lemony potatoes, as well.
Just outstanding…
Made leg of lamb with your recipe turned out amazing so good cooked it at 350 but oven was a bit high so lowered it worked well.thankyou for sharing your recipe .
I’m so glad that you enjoyed it! Happy Holidays 🙂
This looks lovely and I’m looking for a slow cooked lamb leg recipe but there seems to be an awful lot of salt in this – could it be reduced without spoiling the finished flavour?
Yes, you can definitely reduce the salt in a slow-cooked lamb leg recipe without compromising the overall flavor. Here’s how:
Reduce the Salt: Start by cutting the salt amount in half. You can always add more later if needed.
Add a Splash of Acid: A splash of vinegar or a squeeze of lemon juice can help brighten the flavors and balance the dish.
Taste and Adjust: Once the lamb is cooked, taste and adjust the seasoning if necessary.
Substitute the water for white wine….even better!
Had my family over for Mother’s Day here in the UK with the weather beautiful and warm. We had this with your other dishes including crispy lemony potatoes and Tzatziki. This meal is also a prelude to a family trip to Chania. The meal was fabulous, and your guidance empowering and immaculate. I’ll be making more of your recipes! Loving the freshness and variety of Greek food.
What a beautiful way to celebrate Mother’s Day—sunny skies, loved ones gathered, and a feast full of fresh Greek flavors! That combo of crispy lemony potatoes, tzatziki, and your main dish sounds *chef’s kiss*, and how perfect that it all leads up to a trip to Chania! You’re going to fall even more in love with the food (and the people!) there. Thank you for the kind words—can’t wait to hear what you try next. Safe travels and happy cooking! 🇬🇷💙
Merci beaucoup vous avez des recettes magnifiques, je passe 6 mois par année en Crète et vos recettes sont les mêmes que celles que je mange là bas. Bravo et joyeuses fêtes de pâques