Greek-Style Roast Leg of Lamb

Name: Greek-Style Roast Leg of Lamb
Prep time: 15 min
Cook time: 120 min
Total time: 155 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1/2 cup olive oil; 1/4 cup fresh lemon juice (about 2 lemons); 6 cloves garlic (minced); 2 tablespoons dried oregano; 1 tablespoon fresh thyme (chopped); 1 tablespoon sea salt; 1 teaspoon black pepper (freshly ground); 2.5 kg leg of lamb (bone-in, trimmed of excess fat)

155 min 8 servings Medium

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Succulent roast leg of lamb infused with Greek flavours like lemon, garlic, and oregano, perfect for a special occasion.

Prep

15 min

Cook

120 min

Total

155 min

Servings

Difficulty

Medium

Greek-style roast leg of lamb is a dish that brings the vibrant flavours of the Mediterranean to your table. With a marinade rich in lemon, garlic, and herbs, this dish is perfect for family gatherings or special occasions. Roasting lamb can seem daunting, but with the right preparation, it becomes a straightforward process. The key is to marinate the meat well and cook it at the right temperature to ensure a tender and flavourful result.

Instructions

Prepare the Marinade

In a large bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper until well combined.

Pro tip: Use fresh lemon juice for the best flavour.

Marinate the Lamb

Place the lamb in a large resealable plastic bag or a shallow dish and pour over the marinade. Seal the bag or cover the dish. Refrigerate for at least 4 hours, preferably overnight.

Pro tip: Turn the lamb occasionally to ensure even marination.

Preheat the Oven

Preheat your oven to 180°C (350°F).

Prepare the Lamb for Roasting

Remove the lamb from the marinade and place it on a rack in a roasting pan. Discard the marinade.

Pro tip: Pat the lamb dry with paper towels for a better crust.

Roast the Lamb

Roast the lamb in the preheated oven for about 2 hours, or until the internal temperature reaches 63°C (145°F) for medium-rare when checked with a meat thermometer in the thickest part of the meat.

Pro tip: Cover with foil if the lamb browns too quickly.

Rest the Lamb

Remove the lamb from the oven and let it rest for 20 minutes before carving.

Pro tip: Resting allows the juices to redistribute, making the meat more tender.

💡

Tips & Tricks

For best results, marinate the lamb overnight to enhance the flavours.
Use a meat thermometer to check for doneness without overcooking.
Let the lamb rest before carving for juicier slices.
Pair with a crisp Greek salad for a complete meal.

Frequently Asked Questions

What is gigot d'agneau?

Gigot d'agneau is a term for leg of lamb, a classic cut used for roasting, often prepared with herbs and spices.

How do you make gigot d'agneau?

To make gigot d'agneau, marinate the leg of lamb with herbs and spices, then roast it in the oven until it reaches the desired doneness.

What temperature should lamb be cooked to?

Lamb should be cooked to an internal temperature of 63°C (145°F) for medium-rare.

How long does it take to cook lamb in the oven?

It takes about 2 hours to roast a 2.5 kg leg of lamb at 180°C (350°F) to medium-rare.

Can you prepare lamb in advance?

Yes, you can marinate the lamb overnight and roast it the next day. Leftovers can be stored in the fridge for up to three days.

Serving Suggestions

Serve this Greek-style roast leg of lamb with classic sides like roasted potatoes or a fresh Greek salad to complement the citrusy and herby flavours. Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, wrap slices in foil and warm them in a low oven to maintain moisture.

Nutrition per serving

450

Calories

38g

Protein

32g

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