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Greek American Roasted Lamb

Greek-American Roasted Lamb

Linda M. Harris
Greek-American Roasted Lamb combines the savory, aromatic flavors of Greek cuisine with the simplicity of American roasting techniques.
The dish features tender, juicy lamb seasoned with garlic, lemon, rosemary, oregano, and thyme, slow-roasted to perfection alongside a bed of fragrant vegetables like potatoes, carrots, and onions.
This recipe brings Mediterranean flavors to your table with minimal effort, making it perfect for family gatherings, holidays, or a special dinner.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American, Greek
Servings 8 Servings
Calories 450 kcal

Equipment

  • 1 roasting pan
  • 1 meat thermometer
  • 1 mixing bowl (for marination)
  • 1 mixing bowl (for marination)
  • 1 knife (for trimming lamb and chopping vegetables)
  • 1 Cutting Board
  • 1 basting brush (optional for basting with pan juices)

Ingredients
  

  • 1 4-5 lb leg of lamb, bone-in or boneless
  • 4 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh oregano chopped
  • 1 tablespoon fresh thyme chopped
  • 1 lemon juiced
  • Salt to taste
  • Pepper to taste
  • 2 large potatoes cut into wedges
  • 2 medium carrots peeled and cut into large chunks
  • 1 large onion sliced
  • 1/2 cup white wine or chicken stock optional, for roasting

Instructions
 

  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Prepare the Lamb: Pat the lamb dry with paper towels.
    Trim any excess fat. In a mixing bowl, combine olive oil, minced garlic, lemon juice, rosemary, oregano, thyme, salt, and pepper.
    Rub this mixture all over the lamb, ensuring it is well-coated.
    Let the lamb marinate for at least 2 hours or overnight for deeper flavor.
  • Prepare the Vegetables: While the lamb is marinating, prepare the vegetables.
    Place the potato wedges, carrots, and onion slices into a roasting pan.
    Drizzle with olive oil, sprinkle with salt, pepper, and additional herbs if desired.
  • Roast the Lamb: Place the marinated lamb on a rack in the roasting pan over the vegetables.
    If desired, pour the white wine or chicken stock into the bottom of the pan to keep the vegetables moist.
    Roast the lamb for about 1.5 - 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
    Baste the lamb with its own juices every 30 minutes to keep it moist.
  • Rest the Lamb: After roasting, remove the lamb from the oven and let it rest for 15 minutes before slicing to allow the juices to redistribute.
  • Serve: Carve the lamb into thin slices and serve alongside the roasted vegetables.
    Garnish with fresh herbs or lemon wedges if desired.

Notes

  • Lamb Cut: You can use either a bone-in or boneless leg of lamb. Bone-in will typically result in a more flavorful roast.
  • Wine or Stock: The white wine or stock is optional but adds moisture to the vegetables and helps keep the lamb juicy.
  • Herbs: Fresh herbs are preferred for the best flavor. If using dried herbs, reduce the quantity by half.
  • Marination: For optimal flavor, marinate the lamb overnight. However, a 2-hour marination will still provide great results.
  • Resting Time: Don’t skip the resting time for the lamb! It helps retain the juiciness and ensures each slice is tender.
Keyword Greek-American Roasted Lamb