Mediterranean Roast Leg of Lamb

Mediterranean Roast Leg of Lamb


  • 1 kg Leg of lamb
  • 2 tbsp Fresh rosemary
  • 2 tbsp Fresh thyme
  • 1/2 tsp Ground black pepper
  • 1 tsp Paprika
  • 1/4 tsp Cumin powder (optional)
  • 1 tsp Salt
  • 2 tsp Dijon mustard
  • 1/4 cup Extra virgin olive oil
  • Juice of 1 lemon
  • Zest of 1 lemon


  1. In a small bowl, mix together mustard, olive oil, lemon juice, lemon zest, rosemary, thyme, cumin powder, paprika, black pepper and salt.
  2. Pierce the leg of lamb with a knife, to insert small slivers of garlic. Place the meat in a large freezer bag, pour the marinade over it and coat the entire lamb with it.
  3. Place it in the fridge overnight.
  4. Preheat the oven to 220 C. Place the leg of lamb on a wire rack, place it just above a baking tray filled with water halfway. Roast for 20 minutes.
  5. Then reduce the heat to 160 C, and continue roasting it for 2 hours.
  6. Remove the pan from the oven and let the leg of lamb rest for at least 20 minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *