Imagine a dish that transports you straight to the sun-drenched hills of Greece, where every bite tells a story of tradition, flavor, and pure culinary passion. This Garlic Roasted Lamb with Oregano Pesto is not just a meal—it's a gastronomic journey that promises to elevate your home cooking from ordinary to extraordinary. Prepare to impress your guests and tantalize your senses with a recipe that combines rustic charm and sophisticated elegance in every succulent slice.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 leg of lamb, bone-in
- 10 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp fresh oregano, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
Instructions
- Remove the leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 325°F (165°C). Pat the lamb dry with paper towels to remove excess moisture, which helps achieve a crispy exterior.
- In a small bowl, combine minced garlic, chopped fresh oregano, olive oil, salt, and black pepper to create a fragrant herb marinade.
- Using a sharp knife, make several deep incisions across the surface of the lamb, approximately 1-2 inches deep. This allows the marinade to penetrate deeply into the meat.
- Rub the garlic-oregano mixture thoroughly over the entire surface of the lamb, ensuring it gets into the incisions and covers all areas.
- Place the lamb in a large roasting pan, positioning it fat-side up. Pour the chicken broth into the bottom of the pan to create moisture during roasting.
- Cover the roasting pan loosely with aluminum foil to prevent excessive browning while allowing the lamb to cook evenly.
- Roast the lamb in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the foil during the last 30 minutes of cooking to allow the exterior to brown and develop a crispy crust.
- Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F; for medium, target 145°F.
- Once done, remove the lamb from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Carve the lamb against the grain into thin slices, serving with the pan drippings as a natural sauce.
Tips
- • Always let your lamb come to room temperature before cooking to ensure even heat distribution. • Don't be shy with the garlic and oregano marinade—these are the flavor heroes of this dish! • Make deep incisions in the lamb to allow the marinade to penetrate deeply, creating maximum flavor infusion. • Use a meat thermometer for precision—it's the secret to achieving your perfect doneness. • Let the lamb rest after cooking; this is crucial for maintaining its juicy, tender texture. • If you prefer a more well-done roast, adjust cooking time and target an internal temperature of 145°F. • Save those delicious pan drippings—they make an incredible natural sauce that transforms the entire dish.
Nutrition Facts
Calories: 540kcal
Carbohydrates: g
Protein: g
Fat: 44g
Saturated Fat: g
Cholesterol: 100mg
