Mediterranean-Style Roasted Leg of Lamb

Introduction

This Mediterranean-style roasted leg of lamb combines aromatic herbs, warm spices, and the freshness of lemon to create a deliciously flavorful and succulent roast. Perfect for a festive meal or a special dinner, this dish pairs beautifully with Mediterranean sides.

Ingredients

• 1 leg of lamb (about 4-5 lbs), bone-in or boneless
• 4-6 garlic cloves, sliced thinly
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
• 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• Zest and juice of 1 lemon
• Salt and black pepper, to taste
• 1 cup dry white wine or chicken broth
• 1/2 cup water

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Lamb: Trim any excess fat from the lamb, leaving a thin layer for flavor. Make small slits all over the lamb’s surface and insert the garlic slices into these slits.
3. Make the Marinade: In a small bowl, mix olive oil, rosemary, thyme, oregano, cumin, coriander, cinnamon, smoked paprika, lemon zest, and lemon juice. Season with salt and pepper. Rub this mixture all over the lamb, ensuring it is well-coated.
4. Roast the Lamb: Place the lamb in a roasting pan. Pour the white wine (or chicken broth) and water into the pan. Roast for about 20 minutes per pound, approximately 1 hour and 30 minutes to 2 hours for a 4-5 lb leg of lamb. Baste every 30 minutes. Use a meat thermometer to check doneness:
   • Medium-rare: 130-135°F (54-57°C)
   • Medium: 135-145°F (57-63°C)
5. Rest the Lamb: Once the lamb reaches your desired doneness, remove it from the oven and cover loosely with aluminum foil. Let it rest for 15-20 minutes before carving.
6. Make the Sauce (Optional): While the lamb is resting, place the roasting pan over medium heat on the stovetop. Add extra broth or water if needed and simmer, scraping up any browned bits from the bottom of the pan to make a quick sauce.
7. Carve and Serve: Carve the lamb into thin slices and serve with Mediterranean sides such as roasted vegetables, couscous, or a fresh salad with feta and olives.

Servings and Timing

• Servings: 6-8
• Preparation Time: 20 minutes
• Cooking Time: 1.5 to 2 hours
• Total Time: Approximately 2 hours and 30 minutes (including resting time)

Variations

• Spice Adjustments: Modify the spice blend to your preference. For a spicier kick, add a pinch of cayenne pepper.
• Herb Variations: Experiment with other fresh herbs like mint or parsley for different flavor profiles.
• Wine Substitutes: Use red wine for a deeper flavor or replace it entirely with extra chicken broth for a milder taste.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat slices in a 325°F (165°C) oven covered with foil for 15-20 minutes, or until warmed through. Avoid reheating in the microwave to preserve the texture of the lamb.

10 FAQs

1. Can I use a boneless leg of lamb? Yes, boneless leg of lamb works well and may cook slightly faster.
2. How can I ensure the lamb is cooked to the right doneness? Use a meat thermometer to accurately gauge the internal temperature.
3. Can I prepare the lamb in advance? Yes, you can season the lamb and refrigerate it overnight before roasting.
4. What sides pair well with Mediterranean roasted lamb? Consider roasted vegetables, couscous, Greek salad, or a tzatziki sauce.
5. Can I freeze leftovers? Yes, freeze cooked lamb in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
6. What if I don’t have all the fresh herbs? You can use dried herbs instead, or substitute with a pre-made herb blend.
7. How do I keep the lamb moist? Baste the lamb regularly with the pan juices and avoid overcooking.
8. Can I cook the lamb in a slow cooker? Yes, sear the lamb first, then cook in a slow cooker with the marinade for 6-8 hours on low.
9. What should I do if the lamb is cooking too fast? If the lamb is browning too quickly, cover it with aluminum foil and continue roasting.
10. How can I make a thicker sauce? After removing the lamb, simmer the pan drippings on the stovetop, then whisk in a slurry of flour and water.

Conclusion

Mediterranean-Style Roasted Leg of Lamb is a flavorful and impressive dish that’s perfect for festive occasions or a special dinner. With a blend of aromatic herbs and spices, combined with the tang of lemon, this recipe delivers a succulent roast that’s sure to delight. Serve it with your favorite Mediterranean sides for a complete and memorable meal.

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