Indulge in the succulent and lively essence of Greek cuisine with this boneless leg of lamb. Infused with the aromatic notes of fresh oregano, garlic, and zesty lemon, the lamb is transformed into a tender and irresistibly flavourful dish. Elevate the experience by serving it alongside a crisp Greek salad, golden roast potatoes, and a side of Tzatziki, creating a harmonious and satisfying ensemble for a memorable meal.
Savor the joy of festive occasions or cozy Sunday family roasts with the incomparable allure of baked lamb. Its presence as a centerpiece on the table is nothing short of magnificent. Paired with delightful accompaniments like roast potatoes, vegetables, or vibrant salads, this dish is a surefire crowd-pleaser.
The key to the perfection of this baked lamb lies in its marinade. The infusion of lemon not only imparts flavor and acidity but also works its magic to tenderize the meat. Complemented by the robust and sharp elements of oregano and garlic, the marinade embodies the quintessential Greek flavor profile.
Opting for a boneless cut of lamb for roasting has become my preference these days. It simplifies the carving and serving process, eliminating the need for intricate bone maneuvering. However, if you lean towards bone-in lamb legs, especially for slow roasting or dishes where the meat effortlessly falls off the bone, this versatile marinade can still be your go-to. Simply adjust the cooking times accordingly for a dish that promises both ease and culinary excellence.
Ingredients required for Greek boneless leg of lamb
Impress your family and friends with the sheer simplicity and exceptional taste of this lamb, crafted with just a handful of ingredients. For the complete recipe, simply scroll to the bottom of this post and embark on a culinary journey that promises to delight your taste buds and elevate your gatherings to new heights.
How to make
Preparing this Greek lamb is a breeze, taking you less than 10 minutes to have the lamb marinating. This quick and straightforward process ensures that you can effortlessly infuse the meat with delicious flavours!
- Prepare lamb – pat lamb dry with paper towel then using a small sharp knife, stab the fat side of the lamb all over so you have slits about 2cm deep. Set aside onto a plate or tray.
- Mix – place all remaining ingredients into a food processor or blender and blend until a roughly smooth paste/marinade.
- Coat – spread the lamb all over with the marinade to coat evenly, making sure to push as much into the slits on the lamb. Cover and chill for a minimum of 2 hours but longer if time permits.
- Bake – remove lamb from fridge at least 30 minutes prior to baking to allow it to come close to room temperature. Bake lamb in a 220C (200C fan forced) oven for 15 minutes. Reduce temperature to 180C (160C fan forced) and continue baking for a further 1 hour for medium or until cooked to your liking.
- Rest – remove lamb from oven, cover loosely with foil and rest for 20 minutes before slicing. Serve with your choice of sides.
Expert tips
- Bring to Room Temperature: Take the lamb out of the fridge 15-30 minutes before cooking to allow it to reach a slightly warmer temperature.
- Appropriate Baking Dish: Bake the lamb in a baking dish of similar size to ensure even cooking.
- Monitoring Doneness: Use the colour, juiciness, and internal temperature to gauge the lamb’s doneness. A digital temperature probe is recommended for precision.
- Internal Temperatures for Desired Doneness:
- Rare: 60°C
- Medium Rare: 60-65°C
- Blushing Pink (Medium): 65-70°C
- Medium-Well Done: 70°C
- Well Done: 75°C
- Early Removal from Heat: Account for carryover cooking by removing the lamb from heat 3-5 degrees Celsius before reaching the desired temperature.
- Resting Period: Allow the lamb to rest, covered loosely with foil, for 15-20 minutes. This resting time allows the juices to redistribute, ensuring moist and tender meat.
- Carving Technique: Carve the lamb against the grain to maintain tenderness.
Serving suggestions
Here are some delightful serving suggestions to complement and enhance your Greek boneless lamb leg:
- Greek Salad:
- Serve the lamb with a classic Greek salad featuring tomatoes, cucumbers, olives, feta cheese, and a tangy vinaigrette. The freshness of the salad contrasts beautifully with the savoury lamb.
- Tzatziki Sauce:
- Provide a side of Tzatziki sauce for a cool and creamy element. The yogurt-based sauce with cucumber and garlic complements the bold flavors of the lamb.
- Roasted Vegetables:
- Roast a medley of vegetables like cherry tomatoes, capsicums, and red onions. The caramelised flavours will harmonise with the richness of the lamb.
- Lemon Roast Potatoes:
- Accompany the lamb with lemon-infused roast potatoes. The citrusy notes will enhance the overall Greek-inspired experience.
- Grilled Asparagus or Zucchini:
- Grill some fresh asparagus or zucchini for a light and vibrant side that pairs well with the lamb.
- Orzo Pasta:
- Serve the lamb over a bed of orzo pasta cooked in a lemon and herb broth. The pasta will absorb the delicious juices from the lamb.
- Warm Pita Bread:
- Offer warm pita bread on the side for a casual and convenient way to enjoy the lamb, creating mini wraps with your favourite accompaniments.
- Minty Yogurt Dip:
- Create a mint-infused yogurt dip to add a refreshing touch. Mint complements the flavours of lamb exceptionally well.
- Wine Pairing:
- Consider pairing the Greek lamb with a red wine like a Cabernet Sauvignon or a Merlot, or even a Greek red wine for an authentic experience.
Storage
Any leftover cooked lamb will keep in the fridge for up to 3 days. Just make sure it’s completely cool before storing in an airtight container.
You can also freeze leftover cooked lamb if you wish. Once cool, store in zip-lock bags with all excess air expelled from them and label, date and freeze for up to 2 months. Thaw in the fridge overnight before reheating gently to serve.
JUICY & TENDER GREEK LAMB
FAQ’s
It all depends on the size of your boneless lamb. A good rule of thumb is 25-30 minutes per 500g of weight for MEDIUM cooked.
The best way to serve lamb roast is MEDIUM. For Medium you should aim for an internal temperature of 65-70C. This is best tested with a digital temperature probe and aim to remove from oven 3-5 degrees before your goal as it will continue cooking while resting.
I love leftover roast lamb. I typically like to make leftover roast lamb sandwiches but I also like to add to homemade pizzas as a delicious meaty topping. Depending on how much you have leftover, you could also make pies, curries or add to soup.
You may also enjoy
If you liked this Greek Boneless Leg Lamb you may also like:
- Crazily Good Hummus – this is also a great option to serve with this Greek lamb
- Greek Tzatziki Dip – goes hand in hand with the Greek Lamb
- Lebanese Rice – this rice goes very nice with the baked lamb
- Pita Bread – a classic side of pita goes extremely well with this tasty baked lamb
- Lamb Kofta (Kafta)
Have You Made This Recipe?
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Greek Boneless Leg of Lamb
Ingredients
- 1.1 – 1.3kg rolled boneless leg of lamb
- 1 large bunch fresh oregano, leaves picked
- 8 cloves garlic
- 1 small lemon, zested and juiced
- 1 tablespoon olive oil
- 1 ½ teapsoons sea salt
- ½ teaspoon cracked black pepper
Instructions
- Pat lamb dry with paper towel. Using a small sharp knife, make 1-2cm deep slits into the 'fat' side of the lamb. Set aside.
- Place oregano, garlic, lemon zest and juice, olive oil, salt and pepper into the bowl of small food processor. Process until a paste forms. You could also do this in a blender or grind them in a mortar and pestle.
- Spoon mixture over the lamb and using clean hands, rub in well to evenly coat the lamb all over, pushing as much mixture into the slits you made as much as possible. Cover and refrigerate for at least 2 hours.
- Preheat oven to 220℃ (200℃ fan forced). Place lamb onto a baking tray and bake for 15 minutes. Reduce oven temperature to 180℃ (160℃ fan forced) and continue baking for a further 1 hour for medium or until cooked to your liking.
- Transfer lamb to a clean plate or board. Cover loosely with foil and allow to rest for 20 minutes before slicing. Serve as desired. (See suggestions above for what to serve with)
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CALORIES
The calories only reflect the the serving of lamb and do not include any sides you choose to serve with it. It is a rough guide only.
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