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Mediterranean Roasted Lamb

Mediterranean roasted lamb Serving
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Tender, aromatic lamb slow-roasted with garlic, herbs, mushrooms, and lemon for an authentic Mediterranean feast.

 

Ingredients

Scale
  • 4 lb boneless lamb stew meat
  • 3 lb boneless lamb leg, trimmed
  • 6 tablespoons olive oil
  • 1–2 whole garlic bulbs
  • 12 whole black peppercorns
  • 6 bay leaves
  • 3 lemons
  • 2 rosemary sprigs
  • 6 baby onions, peeled
  • 12 oz mushrooms, halved or sliced
  • 5 cups vegetable broth
  • 1 tablespoon dried oregano
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Combine 3 tablespoons olive oil, 6 crushed garlic cloves, peppercorns, bay leaves, juice of 1 lemon, and 1 rosemary sprig in a bowl.
  2. Coat lamb thoroughly with marinade, cover, and refrigerate 3 hours or overnight.
  3. Preheat oven to 425°F.
  4. Place marinated lamb in roasting pan. Add onions, remaining garlic, olive oil, lemon juice and peels, broth, oregano, rosemary, mushrooms, and pepper.
  5. Season with salt just before roasting.
  6. Lower oven temperature to 340°F after 15 minutes.
  7. Roast uncovered for 3 hours until lamb is very tender.
  8. Rest lamb 30 minutes before serving.
  9. Serve with vegetables and sauce from the pan.

Notes

For maximum flavor, marinate the lamb overnight. The longer cooking time ensures incredibly tender meat. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Mediterranean lamb, roasted lamb, Greek lamb, lemon garlic lamb, slow roasted lamb

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