Succulent Mediterranean Roasted Lamb Recipe Is Easter Perfection (5 Ingredients) by Elisa Schmitz
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In our house, making lamb means we're celebrating. Because we don't eat lamb very often, everyone really looks forward to it – so the pressure is on to ensure it's done just right. It has to be easy to make, though, so I enjoy experimenting with savory lamb recipes. This easy Mediterranean roasted lamb recipe with fresh rosemary is my current favorite!
I grew up enjoying my Croatian grandmother’s Old World dishes. If we were celebrating, Grandma would make a divine roasted lamb for the holidays or other special occasions. The aroma of Mediterranean lamb roasting in the oven was almost as wonderful as the taste of the lamb itself. It made our mouths water in anticipation!
This moist, succulent, high-protein leg of lamb recipe with fresh rosemary (check out the health benefits of rosemary) is so flavorful and easy to make, too. You only need five ingredients! To make this tender roasted leg of lamb recipe, here's what you need to gather: a bone-in leg of lamb, extra virgin olive oil (check out the health benefits of olive oil), fresh rosemary, minced garlic and onion powder. You coat the lamb in the flavorful marinade then bake it until done. So simple!
Cooking Tip: The general rule of thumb for baking lamb is 20 to 25 minutes per pound for medium-rare. The USDA recommends that lamb is safe to eat when it reaches an internal temperature of 145 degrees F. If you want lamb medium, bake 25 to 30 minutes per pound, until meat thermometer inserted into the center registers about 160 degrees F. If you want lamb well done, bake 30 to 35 minutes per pound until meat thermometer inserted into the center registers about 170 degrees F.
After you remove lamb from oven, it will continue to cook and its internal temperature will continue to rise, so plan for this in your roasting/serving time.
This succulent lamb recipe is perfect for any occasion (I served it over the holidays), or even if you're just wanting to spoil your family and friends any old day of the week at dinner. It truly makes any day feel special!
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 2 1/2 to 3 1/2 hours (depending on size of lamb)
Total Time: 3 to 4 hours
Servings: 14 to 16
Ingredients
- 6- to 8-pound leg of lamb, bone in, at room temperature
- 1/2 cup olive oil
- 4 tablespoons fresh rosemary
- 8 cloves (about 8 teaspoons) garlic, minced
- 1 1/2 teaspoons onion powder
Here's how to make it:
- Place the room temperature lamb in a large baking dish or roasting pan.
- In a small mixing bowl or measuring cup, add the olive oil, rosemary, garlic and onion powder. Season with sea salt and black pepper, to taste. Whisk to combine.
- Spread the mixture evenly over the lamb in the pan. Season with additional sea salt and black pepper, if desired. Cover pan with aluminum foil and place in a preheated 325-degree F oven.
- About halfway through roasting, remove lamb from oven and baste with the drippings.
- Return lamb to oven, without foil cover, for the rest of baking time or until a meat thermometer inserted into the center registers about 145 degrees F without touching the bone. Remove pan from oven and allow lamb rest for about 15 minutes before carving (remember that lamb will continue to cook, and its internal temperature will continue to rise, so account for this in your roasting time).
- Carve lamb and serve with juices from pan, mint jelly or other favorite sauce. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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