Mediterranean Roast Leg of Lamb with Lemon and Oregano
85% authentic · Greek
A vibrant roast leg of lamb inspired by Mediterranean flavors, featuring bright lemon, aromatic oregano, and garlic, creating a zesty and tender centerpiece.
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Ingredients
- Leg of lamb1 (approx. 2kg)
- Lemons2
- Garlic cloves5
- Dried oregano2 tbsp
- Olive oil3 tbsp
- Salt1.5 tsp
- Black pepper1 tsp
- Water150ml
Steps
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- 2
Cut 1 lemon into quarters. Mince 3 garlic cloves. Finely chop the leaves from half the oregano.
- 3
Make incisions in the lamb leg. Stuff with minced garlic and rosemary sprigs.
- 4
In a bowl, combine olive oil, remaining minced garlic, chopped oregano, salt, pepper, and the juice of half a lemon. Rub this mixture all over the lamb.
- 5
Place the lamb in a roasting tin. Add lemon quarters and water to the tin.
- 6
Roast for 20 minutes at 200°C.
- 7
Reduce oven temperature to 180°C (160°C fan/Gas Mark 4). Continue roasting for approximately 1 hour 15 minutes to 1 hour 30 minutes (about 25-30 minutes per 500g), basting occasionally with pan juices.
- 8
Remove from oven, cover with foil, and rest for 20 minutes before carving. Garnish with fresh oregano and lemon slices.
