Mediterranean Roasted Leg of Lamb🍖 Main

IngredientsCopy

For the Lamb

• 1 4 to 5 lb leg of lamb, bone-in, fat trimmed
• Salt and pepper to taste
• Extra virgin olive oil, to coat
• 5 garlic cloves, peeled and sliced
• 2 cups water

For the Potatoes

• 8 gold potatoes, peeled and cut into wedges
• 1 yellow onion, peeled and cut into wedges
• 1 tsp paprika
• 1 tsp all-natural garlic powder
• Fresh parsley for garnish, optional

For the Mediterranean Rub

• 15 garlic cloves, peeled
• 2 tbsp dried oregano
• 2 tbsp dried mint flakes
• 1 tbsp paprika
• 1/2 tbsp nutmeg
• 1/2 cup extra virgin olive oil
• 2 lemons, juice of

Instructions

1. Take the leg of lamb out of the refrigerator and leave at room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.

Prepare the Rub

1. In a food processor, combine all rub ingredients (15 garlic cloves, dried oregano, dried mint flakes, paprika, nutmeg, olive oil, and lemon juice). Blend until smooth. Set aside (or refrigerate if preparing in advance).

Prepare and Sear the Lamb

1. Pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
2. Turn the oven on broil. Place the leg of lamb on a wire rack and position it on the top oven rack, a few inches from the broiler element. Broil for 5–7 minutes per side until nicely seared. Remove from the oven, then adjust the oven temperature to 325°F.
3. When the lamb is cool enough to handle, insert the garlic slices into the slits. Cover the lamb on all sides with the wet rub and place it on the rack of a roasting pan. Pour 2 cups of water into the bottom of the pan.

For Medium Roasted Lamb Leg

1. Season the potato and onion wedges with paprika, garlic powder, and a little salt, then add them to the pan on either side of the lamb.
2. Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) and place the pan on the middle rack of the 325°F oven. Roast covered for about 1 hour. Remove the foil and return the pan to the oven for another 15–20 minutes, or until the lamb's internal temperature registers 125°F.
3. Remove the pan from the oven and let the lamb rest for 15–20 minutes before serving (internal temperature will continue to rise to around 130°F). Garnish with fresh parsley and serve with potatoes over rice if desired.

For Fall-Apart Slow Roasted Lamb

1. After applying the rub (step 5), tent a large piece of foil over the roasting pan (not touching the lamb) and place on the middle rack of the 325°F oven. Roast covered for 4 to 4½ hours.
2. Season the potato and onion wedges with paprika, garlic powder, and a little salt, then add them to the pan on either side of the lamb. Return the pan to the oven, covered, for 1 to 1½ hours.
3. Uncover and return the pan to the oven for another 15–20 minutes.
4. Remove from the oven and tent the lamb with foil. Allow it to rest for about 15 minutes (internal temperature should be 175°F or beyond for fall-apart tender lamb). Garnish with fresh parsley and serve.