Leg of Lamb with Oregano and Lemon
Treat your taste buds to a Mediterranean-inspired feast with this succulent Leg of Lamb with Oregano and Lemon. Perfectly seasoned with a fragrant blend of fresh and dried oregano, zesty lemon juice, and aromatic garlic, this bone-in lamb roast is elevated by its tender, juicy texture and rich flavors. The marinade seeps into every crevice, thanks to shallow slits made in the meat, imparting a vibrant citrus-herb profile that pairs perfectly with the lamb’s natural depth. Roasted to perfection and basted optionally with stock for added moisture, this dish is a show-stopping centerpiece for family gatherings or festive occasions. Complement it with roasted vegetables or your favorite sides, and garnish with fresh lemon slices and oregano for a presentation as impressive as its flavor. With minimal prep time and oven-roasting ease, this recipe is as approachable as it is unforgettable.
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Ingredients
- 1 piece (about 5-6 lbs) bone-in leg of lamb
- 6 cloves garlic cloves
- 2 tablespoons fresh oregano leaves
- 1 tablespoon dried oregano
- 4 tablespoons lemon juice
- 2 teaspoons lemon zest
- 0.25 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup chicken or lamb stock (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C) and prepare a roasting pan with a rack.
Step 2
Using a sharp knife, make small, shallow slits all over the surface of the leg of lamb to help the marinade penetrate.
Step 3
In a small bowl, combine the garlic (minced), fresh oregano, dried oregano, lemon juice, lemon zest, olive oil, kosher salt, and black pepper.
Step 4
Rub the marinade all over the lamb, ensuring it gets into the slits. Optionally, let the lamb marinate at room temperature for 30 minutes or refrigerate it for a few hours or overnight for deeper flavor.
Step 5
Place the lamb on the rack in the roasting pan. If using stock, pour it into the bottom of the pan to keep the meat moist.
Step 6
Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature registers 135°F (57°C) for medium-rare or 145°F (63°C) for medium, as measured with an instant-read thermometer.
Step 7
Remove the lamb from the oven, tent it loosely with aluminum foil, and let it rest for 15-20 minutes before carving. This helps the juices redistribute, ensuring tender meat.
Step 8
Carve the leg of lamb and serve with roasted vegetables or a side of your choice, garnished with extra lemon slices and oregano if desired.
Nutrition Facts
| Serving size | (2654.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7246.9 |
| Total Fat 587.7g | 0% |
| Saturated Fat 231.1g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1814.4mg | 0% |
| Sodium 3679.2mg | 0% |
| Total Carbohydrate 16.1g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 2.1g | |
| Protein 470.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 358.1mg | 0% |
| Iron 39.0mg | 0% |
| Potassium 6407.1mg | 0% |
Source of Calories