Authentic Greek Lamb Recipe – How to Make Lamb Roast at Home

Written By sarah Sunday, December 2, 2018 Add Comment Edit

Celebrate Easter – or any other special occasion – with what is arguably the best meat you can roast, either in an oven, on the Weber BBQ or if you are lucky enough, on the spit (rotisserie).

Today we cook Greek lamb, one of our favorite lamb dishes. Greek lamb roasted using traditional herbs and spices as a marinade – yum!

Simple to prepare and cook, Greek lamb is a great dish to make, especially when cooking for a crowd. The scent of roasting lamb combined with garlic, rosemary, and lemon is one of life’s great pleasures. If you were hoping to find the best lamb recipes for dinner party menus, you’re in the right place.

It is a classic dish and leaves the host or hostess with plenty of time to entertain and impress your friends and family. It’s a great choice of lamb dish for a dinner party.

Servings 8 people | Prep Time 10 minutes | Cook Time 100 minutes | Passive Time 12hours

Course Main Dish
Cuisine Greek & Cypriot

Ingredients

4 lb lamb leg
8 cloves garlic 2 cut in half lengthways, 6 crushed
3 tbsp rosemary, fresh chopped, plus 4 small sprigs
1/2 tbsp salt, ground sea
1 tbsp black pepper, ground
3 tbsp olive oil
2 lemons

Instructions

1. In a bowl, make a marinade by combining the crushed garlic, chopped rosemary, sea salt, pepper, olive oil and lemon juice.

2. Make 4 slits about 1 inch (3 cm) deep in the lamb leg. Push half a clove of garlic and a small sprig of rosemary deep into the slit. Place the lamb in a dish, rub the marinade over all of the lamb and then cover the dish and refrigerate overnight.

3. About 45 minutes before cooking, bring the lamb to room temperature. Pre-heat your oven to 350 f (180 c) or prepare your Weber BBQ ready for roasting. Place the lamb in the oven and roast for 1 hour 40 minutes. If using a Weber, follow the cooking instructions contained in the guide. Ovens vary so check the internal temperature of the lamb about 10 minutes before it is due to be removed.

4. Remove the lamb when the temperature registers about 140 f (60 c). Loosely cover the lamb in aluminum foil. The lamb will continue to cook for a short time and should result in a medium rare to medium done roast.