Roasted Leg Of Lamb Recipe | How To Cook Lamb!

This roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the best lamb roast every single time. Follow my simple tips for how to cook lamb leg, so that it is tender and packed with loads of flavor! This lamb recipe comes with meltingly delicious potatoes for the perfect one-pan meal, and if you’re looking for some color and crunch, add a big Greek salad. #lamb #lambrecipe #legoflamb #roastedlamb

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🍅INGREDIENTS: 🍅
🔹 1 4 to 5 pound leg of lamb, bone-in, fat trimmed
🔹 Salt and pepper
🔹 Extra virgin olive oil
🔹 5 garlic cloves, peeled and sliced; more for later
🔹 2 cups water
🔹 8 gold potatoes, peeled and cut into wedges
🔹 1 yellow onion, peeled and cut into wedges
🔹 1 teaspoon paprika, more for later
🔹 1 teaspoon all-natural garlic powder
🔹 Fresh parsley for garnish, optional
For The Rub:
🔹 15 garlic cloves, peeled
🔹 2 tablespoons dried oregano
🔹 2 tablespoons dried mint flakes
🔹 1 tablespoons paprika
🔹 ½ tablespoons nutmeg
🔹 ½ cup Extra virgin olive oil
🔹 2 lemons, juice of

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⏱️CHAPTERS⏱️
00:00​​ – Intro
00:40 – Tip for prepping the leg of lamb
00:52 – Preparing the lamb
01:15 – Seasoning the lamb
01:40 – Searing the lamb on both sides
02:23 – Making the lamb rub
04:19 – Adding the rub to the lamb
05:19 – Roasting the lamb
05:35 – Preparing the vegetables
06:46 – Seasoning the vegetables
07:37 – Taking the lamb out of the oven
07:45 – Adding the potatoes and onions
08:14 – How to serve this leg of lamb
08:43 – Taste test

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The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more: https://TheMediterraneanDish.com.

My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.

Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.

– Many people are intimidated by the idea of cooking a whole leg of lamb with the bone in, but where I come from, whole roasted leg of lamb is the celebratory roast of choice.

So when I want to make a big meal to feed a little crowd and bring the wow factor, I make my meltingly tender oven-roasted leg of lamb. You’re in for a treat.

And we are working with bone-in leg of lamb, and this is typically about four to five pounds. This is how it’s actually sold at the butcher’s. You know, we’re not gonna do a whole lot else to it

other than give it the best ever seasoning. I mean, I turn my broiler on. One big tip about a big piece of meat like this. A big tip about a big piece of meat, you know.

Take it out of the fridge about 30 minutes to an hour before you need to stick it in. This really kind of helps cook it evenly. The first thing we wanna do here is make a few slits on both sides of the lamb.

All you’re doing is kind of just cutting a nice deeper slit, and we’re gonna do that on both sides. And this is one of those meals that kind of creates a big centerpiece, so you just need to stick with me

’cause you’re gonna see how delicious it looks in the end. First, we’re going to give the meat a nice good seasoning of kosher salt, and you can even do this bit one night ahead and leave it in the fridge that way.

And black pepper. It’s a big piece of meat, I said four to five pounds, so don’t be shy with the seasoning. Open up the slits, insert the salt and pepper in.

And whatever you do on one side of the lamb, you do to the other side. The first step of cooking this beautiful piece of meat is to sear it and give it that beautiful color,

so we’re gonna stick it under the broiler for five to seven minutes on either side. Okay, I think probably the top side is done at this point, so let’s see. Oh yeah. (meat sizzling) That looks lovely.

And turn it over. (meat sizzling) Back to the oven. I would say maybe just five minutes, so just keep a good eye on it. Smokey, but good.

We’re gonna take it out, let it sit for just a sec. Let’s work on the rub, we just need the lamb to be cool enough to handle ’cause we’re gonna rub it with this beautiful wet rub here.

And that includes 15 garlic cloves right here, so it’s going in my food processor. And then we have about two tablespoons of dried oregano, about two tablespoons of mint.

If you don’t have fresh mint, dried mint is fine. And then sweet paprika. And then we have nutmeg. See, the thing about lamb, a lot of people are intimidated by it because they’re unsure how to season it.

And lamb, because it’s somewhat gamey and very flavorful, it really does require some bold seasonings to stand up to it and really infuse it with flavor. So that’s why we’re making this beautiful rub.

So we’re gonna use two lemons, we’re gonna juice them right in here. Like I said, this is the celebratory roast, so we’re gonna give it all the TLC we can, right? All right, juice of two lemons.

I love a handy little food processor for these sorts of things. I make rubs, marinades, all sorts of flavor makers in this food processor. And then we’re gonna go ahead and add a good bit of some good extra virgin olive oil.

Let’s not be shy ’cause we need the olive oil to help carry the flavors. And you have a nice big hunk of meat that needs to be covered with this rub, so go ahead and blend. (blender whirring)

Let’s see. Oh yeah, this is perfect. This is what we’re looking for here. It’s a garlic rub. We’re gonna cover the lamb now and it’s ready for me.

So, I’m gonna set this aside for just a second here. Ta-da! You thought you had enough garlic? I’m telling you what. You need to insert more garlic right in those crevices. Totally optional, though.

If you feel like, you know what, I’ve got it, the rub is good enough, that’s fine too. Now we’re gonna go ahead and add this gorgeous rub all over the lamb. Truthfully, there’s loads of flavor here.

And when cooking lamb in the oven, you have a couple of options. Either you want it like at medium or super tender, meltingly tender, fall apart. Where I come from, meltingly tender and fall apart

is the deal. I like my lamb medium, but I think most people prefer it really well done so that it just falls off the bone. So that’s what we’re gonna do here, we’re gonna do the slow-roasted method

where you put this lamb in the oven and you forget about it for a few hours. So, at this point in time, I’m gonna add a little water to the pan.

I’m gonna cover it, put it in the oven at 325 degrees, probably won’t bother looking at it for two to three hours. All right, for my veggies, we’re gonna keep it simple. We’re just doing potatoes and onions.

The onions are already cut into wedges, we’re gonna cut the potatoes into wedges nice and large. Whatever you arrive at, it’s probably gonna be just fine. When the meat is nearly done, we’re gonna be adding our seasoned veggies

kind of around it, so our lamb is the centerpiece and the veggies around it is gorgeous. It’s truly a feast. Growing up, this is the sort of meal that would be, you know, our big Easter meal or if there’s some big occasion,

And when my husband and I first got together, you know, his family is Jordanian and they really take their lamb seriously, so I also learned quite a few tricks from my mother-in-law

when it comes to seasoning and cooking lamb. We appreciate lamb here. We don’t really eat meat very much on, you know, eating the Mediterranean way, but when we do, we really make sure it’s flavored super well.

This one big piece of lamb is going to serve a crowd. We’re going in here with our potatoes. Potatoes be potating. Potato, onion, we’re gonna season. You know, probably, I don’t know,

kosher salt, a good amount. Black pepper, a good amount. All natural garlic powder. And then a hit of sweet Spanish paprika. There we go. And then a drizzle of extra virgin olive oil because can’t live without it.

It’s gonna help carry the flavor, it’s gonna help you toss this party together. Toss, toss, toss. And now my veggies are pretty much ready for when my lamb is almost done.

When it has about one more hour to go, I will go ahead and add these potatoes. Remember, our method here is a slow oven-roasted lamb, so it’s gonna be, you know, hours.

This goes in just before the lamb is ready. (bright music) All right, let’s take a look, you guys. And I’m looking for fall apart, tender lamb that is ready, falls right off the bone

with the touch of your fork. Let it rest because, as with all big cuts of meat, you want the juices to redistribute. Where I come from, we will put this whole thing on a nice large platter.

We will not carve it ahead of time. It is supposed to be this big centerpiece right in the middle of your table. Just general rule, either serve it below done

or super fall apart, tender, past the well-done point. So, that’s where we are, that’s what we did today. See that? Perfection, hmm. If you wanna try another lamb recipe right here on the channel,

definitely check out my Greek kleftiko. It’s a boneless leg of lamb, also worth you checking it out. I hope you’ve seen how easy it is to put together a gorgeous flavor-packed leg of lamb

for your next big feast with the family. Grab the recipe for oven-roasted leg of lamb with potatoes over on TheMediterraneanDish.com. I will see you later, ciao. Am I gonna have to share this? (bright music)