Ingredients
1 whole leg of lamb (about 4–5 lbs / 2–2.5 kg)
6–8 garlic cloves, sliced
1/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon fresh thyme (optional)
1 tablespoon lemon zest
1 cup chicken broth or water
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Lamb:
Pat the leg of lamb dry with paper towels. Using a sharp knife, make small slits all over the lamb.
Insert Garlic:
Insert sliced garlic cloves into the slits evenly around the meat.
Make the Marinade:
In a bowl, whisk together olive oil, lemon juice, lemon zest, oregano, rosemary, thyme, salt, and black pepper.
Season the Lamb:
Rub the marinade generously all over the lamb, making sure it gets into the slits. For best flavor, let it marinate for at least 1–2 hours (or overnight in the refrigerator).
Roast:
Place the lamb in a roasting pan. Pour the broth or water into the bottom of the pan to keep it moist. Cover loosely with foil and roast for about 1 hour.
Brown the Outside:
Remove the foil and continue roasting for another 45–60 minutes, or until the internal
temperature reaches:
135°F (57°C) for medium-rare
145°F (63°C) for medium
Rest the Meat:
Remove from the oven and let the lamb rest for 15–20 minutes before slicing.
Serve:
Garnish with fresh parsley and extra lemon wedges. Serve warm with roasted potatoes or a fresh Greek salad.
Tips for Best Results
Marinating overnight enhances flavor deeply.
Baste the lamb with pan juices every 30 minutes for extra moisture.
For crispier edges, increase oven temperature to 400°F (200°C) during the last 10 minutes.
Enjoy this flavorful and traditional Greek dish perfect for family gatherings and special celebrations!