Mediterranean Diet Succulent Roast Leg of Lamb

Elevate your dinner table with this Mediterranean Diet Succulent Roast Leg of Lamb, a show-stopping centerpiece infused with vibrant, herbaceous flavors. This tender, juicy roast begins with a marinade of extra virgin olive oil, minced garlic, fresh rosemary, thyme, oregano, and a zest of lemon to brighten every bite. Roasted alongside caramelized red onions, baby potatoes, and sweet carrots, the lamb is basted with a savory blend of dry white wine and stock, keeping it irresistibly moist. Perfectly golden with a crisp, flavorful crust, this dish is not only a feast for the senses but also a heart-healthy choice aligned with Mediterranean cooking principles. Serve it with its rich pan juices for a satisfying, restaurant-quality meal that will dazzle at your next gathering.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 4 pounds leg of lamb
• 3 tablespoons extra virgin olive oil
• 6 pieces garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 1 piece lemon, zested and juiced
• 2 teaspoons sea salt
• 1 teaspoon black pepper, freshly ground
• 1 cup dry white wine
• 1 cup vegetable or lamb stock
• 2 pieces red onion, quartered
• 1.5 pounds baby potatoes, halved
• 4 pieces carrots, peeled and cut into chunks

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the leg of lamb dry with paper towels and score the fat layer lightly with a sharp knife, creating a crisscross pattern.

Step 3

In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, oregano, lemon zest, lemon juice, sea salt, and black pepper. Mix into a paste.

Step 4

Rub the herb and oil mixture all over the leg of lamb, making sure to coat it evenly, especially in the scored cuts.

Step 5

Place the leg of lamb in a large roasting pan. Add the red onions, baby potatoes, and carrots around the lamb.

Step 6

Pour the white wine and the vegetable or lamb stock into the bottom of the roasting pan. This will keep the lamb moist and create a flavorful base for your sauce.

Step 7

Cover the roasting pan loosely with aluminum foil and roast in the oven for 90 minutes.

Step 8

After 90 minutes, remove the foil and increase the temperature to 425°F (220°C). Roast for an additional 20-30 minutes to achieve a golden brown crust, basting the lamb with pan juices every 10 minutes.

Step 9

Use a meat thermometer to check for doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Step 10

Once cooked to your desired doneness, remove the lamb from the oven and let it rest for 15 minutes, tented loosely with foil.

Step 11

Carve the lamb against the grain into thin slices and serve with the roasted vegetables and pan juices drizzled over the top.

Nutrition Facts

Serving size	(3876.3g)

Amount per serving	% Daily Value*
Calories	6790.9

Total Fat 429.4g	0%
Saturated Fat 173.3g	0%
Polyunsaturated Fat g
Cholesterol 1759.9mg	0%
Sodium 7092.0mg	0%
Total Carbohydrate 214.6g	0%
Dietary Fiber 34.1g	0%
Total Sugars 45.0g
Protein 488.4g	0%

Vitamin D 0IU	0%
Calcium 689.1mg	0%
Iron 48.0mg	0%
Potassium 11082.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 29.3%

Carbs: 12.9%