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A close look at a leg of lamb with a piece carved out on a yellow rice platter.
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5 from 1 vote

Roasted Leg of Lamb

A festive dish of oven roasted leg of lamb heavily flavored with Middle Eastern spices with a special roasting sauce.
Prep Time15 mins
Cook Time3 hrs
Course: dinner, Main Course
Cuisine: American, Middle Eastern
Diet: Halal
Servings: 12 servings
Calories: 258kcal
Author: Amira

Ingredients

  • 1 large onion.
  • 1 green bell pepper.
  • 4 large garlic cloves.
  • 2 Roma tomatoes.
  • 1/4 cup lime juice
  • 1/4 cup pomegranate molasses.
  • 2 tablespoons olive oil.

Spice Mix

  • 2 teaspoons smoked paprika.
  • 2 teaspoons dried parsley.
  • 2 teaspoons dried oregano.
  • 2 teaspoons black pepper.
  • 2 teaspoons dried basil.
  • 2-3 teaspoons salt, or to taste.
  • 1 teaspoon garlic powder.
  • 1 teaspoon onion powder.
  • 1 teaspoon ground nutmeg

For the lamb

  • 8 garlic cloves sliced lengthwise
  • 2 tablespoons whole black pepper
  • 7-8 pounds lamb leg.

Instructions

  • In a bowl combine all the spices together.
  • In a food processor, process onions, garlic, tomatoes, bell pepper, lime juice, pomegranate molasses and olive oil.
  • Add the spice mix and process again.

For the lamb

  • Cut 4 large slits in the lamb leg on both sides.
  • In each slit, add one garlic clove and about 1/4 tablespoons of black pepper.
  • In a roasting pan or a large baking dish with sides, place a large piece of foil, use two if necessary.
  • Place parchment paper inside the foil. These will wrap around the leg so make sure to use enough to cover the leg from all sides. Nest as many pieces of foil and parchment as you want.
  • Place the lamb leg on the parchment paper.
  • Pour the onion mixture over and rub it all around the leg. Tightly wrap the parchment paper over the leg, then wrap the foil to close tightly. Let it marinate until you heat up your oven to 550F.
  • Add two cups of water to the pan. And bake for 30 minutes.
  • Reduce heat to 350F and continue cooking until done to your liking.
  • Uncover and broil the top slightly.
  • Let it rest for 15 minutes before carving and serving.

Notes

  • Be sure to ask your butcher, or do it yourself, to trim some of the thick fat that comes with the leg.
  • The flavorful sauce adds so much flavor, there is no need to marinade for hours just until the oven heats up. That's all the is needed.
  • Long marinate time can actually lead to a tough lamb meat.
  • If you want to make ahead, then do not marinate for more than a couple of hours.
Cooking Time:
  • Medium Rare (center is very pink while slightly brown on the outer part): 20 minutes per pound with internal temperature between 135-140 F.
  • Medium (center is light pink and outer is brown): about 25 minutes per pound with internal temperature between 145-155 F.
  • Well Done (meat is brown with no pink at all): about 30 minutes per pound with internal temperature between 160-170F.
  • It is recommended to remove the meat from the oven when it is 5 degrees below the desired temperature as it will continue to cook as the meat stands.
Serve with:

Nutrition

Calories: 258kcal | Carbohydrates: 6g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 494mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 4mg