Roasted Leg Of Lamb Recipe

The best roast leg of lamb recipe! Packed in Mediterranean flavors and cooked to perfection, this is the only lamb roast recipe you'll need. Follow along to learn how to roast a leg of lamb that's tender and melts in your mouth.

5 from 12 votes

The best roast leg of lamb recipe! Packed in Mediterranean flavors and cooked to perfection, this is the only lamb roast recipe you'll need. Follow along to learn how to roast a leg of lamb that's tender and melts in your mouth.

Prep Time15

Cook Time4 30

Total Time4 45

Course: Main Course

Cuisine: Mediterranean

Servings:

Author: Shadi HasanzadeNemati

Ingredients

1 bone-in leg of lamb about 6 pounds, excess fat removed

Marinade:

3 tbsp olive oil
1 yellow onion grated
6 cloves garlic minced
1 tsp oregano
1 tsp cumin
1 tsp paprika
1 1/2 tsp sumac
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup chopped cilantro
4 tbsp plain yogurt
1 lemon juice of

For the roast:

2 yellow onions quartered
2 heads garlic cut in half
1 lb baby potatoes washed
3 carrots cut into chunks
1 cup beef stock

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Place the lamb on a baking sheet
In a bowl mix the olive oil with onion, garlic, oregano, paprika, cumin, sumac, salt and pepper. Mix in the cilantro, yogurt and lemon juice.
Using a sharp knife, cut small slits, about 1/2 inch deep on the leg of lamb. Rub the meat with the yogurt spice mixture. Make sure the lamb is well coated with the marinade.
Place the onion, garlic, potatoes and carrots in a large roasting pan. Place the lamb on the vegetables. Add in beef stock and then cover the roasting pan tightly with a piece of aluminum foil.
Roast in the oven for 3 hours and 30 minutes. Uncover and roast for one more hour until the lamb is brown and a bit crispy on top.
Let it sit for 10-15 minutes before serving. It will be very tender and fall off the bone.

Video

Notes

You can use vegetable stock or water instead of beef stock.
Store the leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze roasted lamb (without the bone) for up to 3 months.

Nutrition