Best 2 Roast Leg Of Lamb Mediterranean Style Recipes

**Roast Leg of Lamb: A Succulent and Flavorful Mediterranean Masterpiece**

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our exquisite Roast Leg of Lamb recipe. This succulent and flavorful dish is a true testament to the region's rich culinary heritage, combining aromatic herbs, zesty citrus, and the tenderest lamb meat to create a main course that will tantalize taste buds and leave you craving for more. Our collection features not just one, but three distinct variations of this classic dish, each offering a unique twist on the traditional recipe. From the vibrant and tangy Lemon and Oregano Leg of Lamb to the earthy and aromatic Rosemary and Garlic Leg of Lamb, and the bold and spicy Harissa and Cumin Leg of Lamb, there's a recipe to suit every palate and preference. So, gather your ingredients, preheat your oven, and prepare to indulge in a Mediterranean feast that will transport you to the sun-soaked landscapes and vibrant flavors of this enchanting region.

Let's cook with our recipes!

HERB-ROASTED LAMB

Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

Ingredients

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

ROAST LEG OF LAMB - MEDITERRANEAN STYLE

Roast Leg of Lamb - Mediterranean Style image

This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner.

Provided by Norman

Categories Lamb/Sheep

Time 2h25m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

1 leg of lamb (about 1.5 kg) or 1 lamb shoulder (about 1.5 kg)
6 garlic cloves, slivered
2 lemons
2 onions
2 carrots
1 (330 ml) bottle beer
salt
pepper
olive oil

Steps:

Remove all the fat from the lamb (or most of it).
Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
Cut the carrots into thick slices, the onions and lemons into quarters.
Rub the lamb with olive oil, put salt and pepper all over.
Put the lamb into a pan and place all the vegetables around it.
Fill up with olive oil (1/2- 1 cup) and boiling water.
Put into oven at 400°F and roast for an hour.
After one hour, turn meat over and fill pan with the whole bottle of beer.
Put back into oven for another hour.
The vegetables give a very nice sauce.
Experiment with the amount of lemon.
A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.

Tips:

Choosing the Right Cut: Opt for a leg of lamb that is evenly shaped and has a good layer of fat, as this will help keep the meat moist during cooking.
Prepping the Leg of Lamb: Trim off any excess fat, leaving a thin layer to prevent the meat from drying out. Make sure to score the skin to allow the marinade to penetrate more easily.
Creating the Marinade: Experiment with different herbs and spices to create a flavorful marinade. The recipe suggests a combination of garlic, rosemary, oregano, olive oil, and lemon juice, but you can customize it to your taste preferences.
Marinating the Leg of Lamb: Allow the leg of lamb to marinate for at least 4 hours, or overnight if possible. This allows the flavors to infuse into the meat and tenderize it.
Roasting the Leg of Lamb: Preheat your oven to the recommended temperature and place the leg of lamb on a roasting rack. Cook for the specified time, ensuring that the internal temperature reaches a safe level.
Resting the Leg of Lamb: Once the leg of lamb is cooked, let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.

Conclusion:

This Mediterranean-style roast leg of lamb is a flavorful and impressive dish that is perfect for special occasions or gatherings. With its tender meat, aromatic marinade, and crispy skin, it is sure to be a crowd-pleaser. By following the tips provided, you can create a succulent and delicious leg of lamb that will delight your taste buds and leave you craving more. Remember to experiment with different marinades and side dishes to customize the recipe to your liking, and enjoy this delectable dish with your loved ones.