There’s nothing quite like the rich aroma of a slow-roasted leg of lamb filling your kitchen—it’s comforting, festive, and undeniably elegant. This Traditional Greek Leg of Lamb recipe celebrates everything that makes Mediterranean cuisine so beloved: fresh herbs, zesty lemon, robust garlic, and heartwarming aromas that speak of time-honored family feasts.

Whether you’re preparing a special holiday dinner, hosting a Sunday gathering, or simply indulging your love of Greek flavors, this recipe is sure to impress. With tender, juicy meat infused with rosemary, thyme, oregano, and lemon, this roast lamb is a showstopper.

Who This Recipe is For

This recipe is perfect for:

• Holiday cooks looking to serve an elegant yet rustic centerpiece.

• Home chefs who want a low-effort, high-reward roast.

• Fans of Mediterranean cuisine craving bold herbs and citrus.

• Meal preppers—yes, this leg of lamb makes incredible leftovers.

You don’t need to be an expert to pull off this Greek-style masterpiece. All it takes is quality ingredients, a bit of patience, and the right technique.

Ingredients You’ll Need

Here’s what you’ll need to create a mouthwatering Greek leg of lamb:

• 1 leg of lamb (about 5–6 lbs)

• 4 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• 1 tablespoon oregano (dried or fresh)

• 1 lemon, juiced

• 1/4 cup olive oil

• Salt and pepper, to taste

• 1 onion, quartered

• 2 cups beef broth

Kitchen Equipment Required

To make this recipe, you’ll need:

• Roasting pan with a rack

• Small mixing bowl

• Meat thermometer

• Sharp knife for carving

• Cutting board

• Aluminum foil (for resting)

Step-by-Step Instructions

1. Preheat Your Oven

Preheat the oven to 325°F (160°C). A low and slow cook ensures a tender result.

2. Create the Herb Marinade

In a small bowl, mix together:

• Minced garlic

• Chopped rosemary

• Chopped thyme

• Oregano

• Freshly squeezed lemon juice

• Olive oil

• Salt and freshly ground pepper

This mixture is your aromatic marinade—it’s bold, bright, and deeply savory.

3. Marinate the Lamb

Pat the leg of lamb dry with a paper towel. Rub the marinade all over the lamb, making sure every inch is coated. For maximum flavor, let it marinate for at least 1 hour, but overnight in the refrigerator is even better.

Tip: Use a sharp paring knife to make small incisions and stuff with some of the marinade for deeper flavor penetration.

4. Prepare the Roasting Pan

Place the quartered onion in the bottom of your roasting pan. This not only adds flavor but keeps the lamb elevated slightly. Set the marinated lamb on top.

Pour the 2 cups of beef broth into the pan to keep the lamb moist and flavorful during roasting.

5. Roast the Lamb

Roast uncovered in the preheated oven for 2 to 2.5 hours, basting every 30–40 minutes with the pan juices. You’re aiming for an internal temperature of:

• 145°F (63°C) for medium-rare

• 160°F (71°C) for medium

Use a meat thermometer inserted into the thickest part of the lamb (avoiding the bone) to check doneness.

6. Rest and Serve

Once the desired internal temperature is reached, remove the lamb from the oven. Tent it loosely with foil and let it rest for 15 minutes to allow the juices to redistribute.

Carve into slices and serve with traditional sides like roasted potatoes, Greek salad, tzatziki, or warm pita bread.

Recipe Tips & Variations

1. Swap the Broth:
If you prefer, substitute chicken broth or dry white wine for a slightly lighter flavor profile.

2. Add Veggies to the Pan:
Try roasting root vegetables (carrots, potatoes, parsnips) in the same pan for a complete one-pan meal.

3. Go Boneless:
You can use a boneless leg of lamb, which is easier to carve and cooks a bit faster. Adjust time accordingly.

4. Crust It Up:
For a crispy crust, increase oven temp to 400°F for the last 15–20 minutes of roasting.

5. Grill Option:
Prefer outdoor cooking? This marinade also works beautifully for grilling a butterflied leg of lamb.

How to Store and Reheat Leftovers

Storing:

• Refrigerator: Store leftover lamb in an airtight container for up to 4 days.

• Freezer: Freeze carved slices in a zip-top bag or vacuum-sealed bag for up to 3 months.

Reheating:

• Gently reheat in a 300°F oven covered with foil until warmed through.

• Avoid microwaving, as it can toughen the meat.

Serving Suggestions

Pair your Greek leg of lamb with:

Sides:

• Greek lemon potatoes

• Orzo with spinach and feta

• Roasted garlic green beans

Sauces:

• Tzatziki

• Mint yogurt sauce

• Chimichurri (for a fusion twist)

Wines:

• Red: Greek Agiorgitiko, Syrah, or Pinot Noir

• White: Assyrtiko or Sauvignon Blanc if serving with lemony sides

Frequently Asked Questions (FAQ)

Q: Can I cook the lamb in a slow cooker?
A: Yes, you can! Sear the lamb first, then cook on low for 6–8 hours with broth and onions.

Q: Should I trim the fat from the leg of lamb?
A: Trim excess fat, but leave a thin layer on top—it bastes the meat as it cooks and adds flavor.

Q: Can I use dried herbs instead of fresh?
A: Yes, use 1 teaspoon of dried herbs for every tablespoon of fresh.

Q: What’s the best way to carve a bone-in leg of lamb?
A: Cut slices perpendicular to the bone and work around it. A carving fork helps for stability.

Q: Is this dish keto-friendly?
A: Yes! It’s high in protein and healthy fats. Just skip the bread or starchy sides.

A Feast Worth Sharing

This Greek Leg of Lamb is more than a meal—it’s a celebration of tradition, flavor, and heart. Tender, juicy, and richly seasoned, it’s perfect for holidays, family gatherings, or when you want to bring a touch of the Mediterranean to your table.

Did you make this dish? We’d love to see it! Tag us on social media, share your creation, and let others in on this show-stopping recipe. And don’t forget to subscribe to our blog for more globally inspired recipes, culinary tips, and seasonal favorites delivered straight to your inbox.

Kali Orexi! (Bon Appétit!)