This Greek Style Roast Leg of Lamb is the perfect centerpiece for your Easter dinner! It’s packed with robust flavors like garlic, lemon, and oregano, and the lamb comes out incredibly tender and juicy. Plus, it’s surprisingly easy to make, despite its impressive taste.
Every Easter, my house would be filled with the most incredible aroma. It wasn’t just the usual chocolate and sugar cookies (although those were definitely present too!). It was the smell of roasting garlic, lemon, and herbs, a symphony of scents announcing the star of our Easter feast: a whole leg of lamb. My dad, a man who could fix anything with a roll of duct tape and a twinkle in his eye, would spend hours lovingly tending to this glorious roast in the oven. The kitchen would transform into his culinary kingdom, and the anticipation in the air was palpable.
This year, I decided to recreate that magic in my own kitchen. Sure, I might not have my dad’s years of experience, but thanks to his recipe (and maybe a few helpful pointers!), I was determined to make a delicious and impressive Easter centerpiece. And guess what? It turned out fantastic! This Greek Style Roast Leg of Lamb is not only bursting with flavor, but it’s surprisingly easy to make. The lamb comes out fall-off-the-bone tender and juicy, infused with a delightful combination of garlic, lemon, and oregano.
Why You’ll Love This Recipe
- Fantastic Flavor: The combination of garlic, lemon, and oregano infuses the lamb with a delicious Mediterranean taste.
- Tender Meat: The slow roasting process ensures the lamb is fall-off-the-bone tender and incredibly flavorful.
- Easy to Make: Despite its restaurant-worthy taste, this recipe requires minimal prep work and is mostly hands-off while it roasts in the oven.
- Feeder-Friendly: This recipe yields a large amount, perfect for a crowd.
Ingredients
- 1 bone-in leg of lamb, 7-8 pounds (you can ask your butcher to remove some excess fat if you prefer)
- 10 or more garlic cloves, cut into slivers
- 2 onions, quartered
- Salt (about ½ teaspoon per pound of lamb)
- Freshly ground black pepper
- 2 sprigs of fresh rosemary
- 1 cup of water
- 1/3 cup fresh lemon juice
- ¼ cup olive oil
- 2 teaspoons dried crushed oregano
Instructions
- Prep the Lamb: Using a sharp knife, make small slits all over the surface of the lamb. This will help the marinade penetrate the meat.
- Marinate the Lamb: Season the lamb generously with salt and pepper. Stuff the slits with the garlic slivers. In a large bowl, combine the olive oil, lemon juice, and oregano. Pour the marinade over the lamb, making sure to coat it evenly. Cover the lamb loosely and refrigerate for at least a few hours, or ideally overnight, to allow the flavors to develop.
- Roast the Lamb: Preheat your oven to 350°F (175°C). Place the lamb in a roasting pan. Add the quartered onions and water to the bottom of the pan. Cover the pan tightly with parchment paper, followed by aluminum foil. Roast the lamb for 3-4 hours, or until the meat is very tender and nearly falling off the bone. You can check for doneness by inserting a thermometer into the thickest part of the lamb – it should reach an internal temperature of 160°F (70°C) for medium-rare.
- Crisp it Up (Optional): For the last 5 minutes of cooking, remove the foil and parchment paper. Increase the oven temperature to broil. Broil the lamb until the top gets nicely browned and crispy.
- Rest and Serve: Once cooked, remove the lamb from the oven and tent it loosely with foil. Let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat. Serve the lamb with the pan drippings spooned over the top.
Tips
- For an extra flavorful side dish, roast some lemon wedges and potatoes alongside the lamb in the oven.
- Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is easily adaptable. You can adjust the amount of garlic and herbs to your preference.
