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Perfect Greek-Style Leg of Lamb Recipe Easy Lemon Oregano Dinner

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A flavorful and tender Greek-style leg of lamb marinated with lemon, oregano, garlic, and olive oil, then slow-roasted to juicy perfection. Ideal for special occasions or family gatherings.

Ingredients

  • Leg of Lamb (bone-in, about 4 to 5 pounds / 1.8 to 2.3 kg)
  • Lemon Juice and Zest (from 2 large lemons)
  • Fresh Oregano (2 tablespoons, chopped) or 1 tablespoon dried oregano
  • Garlic (4 cloves, minced)
  • Extra Virgin Olive Oil (¼ cup / 60 ml)
  • Sea Salt (1½ teaspoons)
  • Freshly Ground Black Pepper (1 teaspoon)
  • Dried Thyme (1 teaspoon, optional)
  • Water or White Wine (¼ cup / 60 ml)

Instructions

  1. Pat the leg of lamb dry with paper towels. Trim any thick fat caps if desired, leaving some fat for flavor and moisture. (About 5 minutes)
  2. In a medium bowl, combine lemon juice and zest, chopped oregano, minced garlic, olive oil, sea salt, pepper, and dried thyme if using. Whisk well to blend. (3 minutes)
  3. Place the lamb in a large bowl or zip-top bag. Pour the marinade over it, ensuring the meat is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
  4. Remove the lamb from the fridge 30 minutes before roasting to bring to room temperature.
  5. Preheat oven to 375°F (190°C). Place the rack in the middle position.
  6. Transfer the lamb to the roasting rack in your pan. Pour ¼ cup (60 ml) water or white wine into the pan for moisture.
  7. Roast uncovered for about 1 hour and 20 minutes for medium-rare (internal temp 135°F / 57°C). Check doneness starting at 1 hour with a meat thermometer.
  8. Every 20 minutes, spoon pan juices over the lamb to baste and keep it juicy.
  9. Remove the lamb from the oven, tent loosely with foil, and let rest for 15 to 20 minutes to lock in juices.
  10. Slice the lamb against the grain into thick pieces and serve with pan juices spooned over the top.

Notes

Marinate the lamb for at least 2 hours or overnight for best flavor. Bring lamb to room temperature before roasting to ensure even cooking. Use a meat thermometer to avoid overcooking. Baste every 20 minutes for juiciness. For a crisper crust, finish under the broiler for 2 minutes but watch carefully. Variations include swapping oregano with rosemary and mint or using coconut oil for dairy-free version.

Nutrition

Keywords: leg of lamb, Greek lamb recipe, lemon oregano lamb, roasted lamb, Mediterranean dinner, easy lamb recipe, holiday lamb

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