Go Back

Oven-Roasted Leg of Lamb with Vegetables

A simple yet impressive dish that brings warmth to dinner tables, featuring a succulent leg of lamb roasted with fresh vegetables and fragrant herbs.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the marinade
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
For the roast
  • 1 5-7 pounds leg of lamb, bone-in
  • 4 medium carrots, cut into chunks
  • 3 medium potatoes, quartered
  • 1 large onion, cut into wedges
  • 1 1 bell pepper, cut into strips
  • 1 cup chicken or vegetable broth
  • 1 Juice of 1 lemon

Method
 

Preparation
  1. In a small bowl, mix minced garlic, rosemary, thyme, salt, pepper, and olive oil to create a marinade.
  2. Rub the marinade all over the leg of lamb and let it marinate in the fridge for 1 hour.
Cooking
  1. Preheat your oven to 350°F (175°C).
  2. Toss the carrots, potatoes, onions, and bell peppers in a roasting pan with olive oil, salt, and pepper.
  3. Place the marinated leg of lamb on top of the veggies.
  4. Pour the broth around the lamb.
  5. Roast in the oven for about 1 hour and 30 minutes, or until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare.
  6. Baste the lamb with pan juices every 30 minutes.
  7. Let the lamb rest for 15 minutes after cooking, then slice and serve.

Notes

Marinate longer for deeper flavor, experiment with different vegetables, and check the internal temperature for perfect doneness. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.