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I'm not sure I can think of lamb and Easter without being reminded of one of the funniest movies of all time, My Big Fat Greek Wedding. They go hand in hand! Am I right?
Lamb is such a common dish in Middle Eastern countries, like Greece and Lebanon. My family prepared lamb quite often growing up, especially over holidays. I wanted to take flavors of my childhood and create a simple lamb recipe that brings a taste of the Mediterranean and would be perfect for your holiday table.
Simple Ingredients
Combining simple spices and herbs, both fresh and dried gives this dish a punch of flavor. I especially love roasting meats, like lamb in a dutch oven. My Le Creuset Dutch Oven builds such flavor while roasting, keeping the meat tender and juicy.
Boneless cuts of lamb cook much faster and if braising and sealing in the flavor with a dutch oven, your results will be tender and succulent. Boneless legs of lamb are butterflied making them the perfect avenue to fill with a delicious blend of herbs and spices and wrap back up. Garlic, fresh oregano, fresh thyme, rosemary, sumac and mint create a delicate but strong flavor to stand up to lamb.
Using a Le Creuset Dutch Oven gives you the flexibility to broil, sear and roast all in one pot. I like to broil the top of of the lamb before roasting to give the exterior a nice crispy texture and build flavor while rendering the layer of fat.
After a few hours of roasting, you'll be enjoying one of the most delicious lamb dishes you've ever had. I especially love the flavor of mint and sumac that brighten up the dish. Serve with a side of twisted mashed potatoes, fattoush and fasolia bi zeit and you'll have the perfect meal.
As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe and check out Le Creuset for their new Sea Salt collection of gorgeous cook and bakeware!
XOXO,
Cosette
Mediterranean Roast Lamb
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Category: meat
- Method: roasting
- Cuisine: Mediterranean
Description
A beautiful roast lamb for any holiday table. I used my 5.5 quart Dutch oven for this recipe.
Ingredients
- 5 lb boneless leg of lamb
- 15 cloves of garlic, peeled
- 10 stems fresh oregano*
- 5 stems fresh thyme*
- 2 stems fresh rosemary*
- 3 heaping teaspoon kosher salt (I prefer Diamond brand) + additional for salting lamb*
- 2 Tbsp sumac spice
- 1 Tbsp dried mint
- ¼ cup olive oil
- squeeze of half a lemon
- 3 large potatoes, cut in quarters
- 2 large onions, cut in quarters
- 3 large carrots, cut in sections of 3
Instructions
- Begin by carefully scoring the top of the lamb skin to create slits that are deep enough to cut through the skin but not the lamb itself. Make a crisscross pattern.
- Next, salt your lamb, using kosher salt, liberally salt the entire cut of lamb. I usually use a good 4-5 teaspoons of salt. Allow the lamb to rest for 30 minutes salted while you prepare the rub.*
- In the bowl of a food processor, add your garlic, fresh and dried herbs, olive oil and lemon juice. Pulse to create a paste.
- Liberally rub the paste all over the lamb, especially on the inside of the lamb.
- Roll the lamb and secure using cooking twine in the middle and both ends.
- In your large Le Creuset Dutch Oven, place your lamb roast skin side up.
- Add your potatoes, onions and carrots around the lamb.
- With any remaining paste, add in ¼ cup of water to create a slurry and add to the dutch oven.
- Place in oven on broil, broil for 5-6 minutes, checking regularly. Looking for the top to sear and brown.
- After broiling, lower oven temperature to 375 degrees and cover lamb, roast for 2 hours until temperature reaches 150 with a meat thermometer.
- Remove lid and broil for another few minutes before removing completely.
- Allow lamb to rest for 20 minutes before removing and slicing. Enjoy!
Notes
- A little bit about why I use Diamond Salt to prepare and brine my food: https://www.tasteofhome.com/article/types-of-kosher-salt/
- If you don't have fresh herbs, you can substitute dried herbs: 2 tablespoon oregano, 2 teaspoon thyme, 1 teaspoon rosemary
Nutrition
- Serving Size: 6-8 servings
Ranya says
Hello,
What size Dutch oven would fit this 5lb lamb and how many people does this recipe serve?
Cosette's Kitchen says
Hi there,
I used a 5.5 quart Dutch oven and served my family of 5 with leftovers. I'd say serves 6-8 adults.
Natalie Smith says
Hello!
I plan to make this tomorrow but unfortunately all I could find was a leg of lamb with bone-in. Can you suggest how I may adjust to accommodate this? I’m assuming just increase the cook time?
Thanks for any help!
Cosette Posko says
Hi Natalie,
Bone-in is a DELICIOUS option! If you want fall of the bone lamb - I would cook for 40-45 minutes per lb at 325° - probably 5-6 hours depending on the size. Decrease the time depending on your liking - if you want more of a sliced medium-well go for about 25 minutes/lb (about 145° internal temp). Hope that helps but I would decrease the temp to 325° with the bone-in as it will cook longer overall. Enjoy!
Xoxo,
Cosette
Natalie Smith says
Amazing! Thank you so much for your quick reply. I am so excited to try this and serve to my guests 🙂
Cosette Posko says
You bet! Let me know how you like it!
Xoxo,
Cosette
Claire says
I’m assuming it’s lid off for step 9 but back on for step 10?
Cosette's Kitchen says
Yes, for broiling you want the lid off. Step 10 states to cover the lamb at that time. Hope that helps.
xoxo,
Cosette
Kim Colwell says
My griller (broiler) is not in the oven - it is separate and the Dutch Oven would never fit. Should I sear the roast in a cast iron skillet to begin with? What would you suggest?
Thanks in advance.
Cosette's Kitchen says
Hi Kim,
Yes - I would sear either in a skillet or in your dutch oven on your burner then continue to cook. Hope that helps!
Xoxo,
Cosette
Kim says
Cheers for the quick reply Cosette!
Kim says
Thanks for the quick reply. One more question – would you sear it without the rub on the OUTSIDE of the roast to prevent it burning? That would make the most sense to me. Thanks again for all your help ☺
Kim says
I tried to ask another question but I think I made a hash of it (repeatedly) so, sorry if you have a mess in your inbox :/
I was trying to ask if you would only put the rub on the inside of the roast before searing as it is my impression it would burn if seared on direct heat. What do you think?
Thanks, and sorry again for the mess in you inbox ☺
Cosette's Kitchen says
Hey Kim,
I would rub the paste on the inside, roll up as instructed and liberally salt and pepper the outside before searing. After your initial sear, add your additional rub and allow to roast. How does that sound to you? Yes, I wouldn't want the herbs to burn. I would still slit and add your garlic cloves. 😊
Xoxo,
Cosette
Kim says
Cheers Cosette ☺
Kim says
Thanks for the quick reply. One more question - would you sear it without the rub on the OUTSIDE of the roast to prevent it burning? That would make the most sense to me. Thanks again for all your help ☺
JR says
I initially seared the lamb in the Dutch oven then moved it to a slow cooker overnight on low. Turned out perfect!
Wendy says
This was delicious. Everyone loved it.
Cosette's Kitchen says
So happy to hear!!!
xoxo,
Cosette
Lorena says
Oh my gosh this is so good! Everyone loved it. Normally I use the left over lamb for shepherd's pie or Irish stew. My husband asked me to please hold off on doing anything else with the roast so we could have it again in a couple of days. That's how good it is. Thanks so much for the easy recipe. We loved it!
Cosette's Kitchen says
Awwwww! This made my day - so happy to hear! Enjoy and happy holidays!
Xoxo,
Cosette
Nora says
If you rubbed and seared it first, or just rubbed, how long would you be able to hold off before roasting? Just thinking prep ahead for finishing at Mom’s.
Cosette's Kitchen says
Hi Nora,
You can absolutely rub/marinade ahead of time and pop in the fridge until you are ready to cook. I like to leave out to get to room temperature before roasting for even cooking. 2-3 days ahead is perfectly fine! Hope that helps. Happy Holidays!
Xoxo,
Cosette
Elisabeth says
Oh my goodness Cosette! Thank you!
This was so delicious, I went back for seconds ( I’m not a big meat eater).
I followed the recipe minus the sumac spice( couldn’t find it). I also let the lamb rest longer then the 30 minutes before roasting.
I will be making this again and again!
Cosette's Kitchen says
Oh Elisabeth,
Thank you so much for your kind review - I'm so glad you enjoyed it! Really nothing like lamb, so tender and delicious! Enjoy!
xoxo,
Cosette
Eric Kisch says
This recipe looks terrific except for one fact: I have a friend coming for the dinner who is allergic to garlic. Can you suggest some ways to work around this and still get a very flavorful result. Have the 5 lb of lamb and the Dutch oven and everything else. Rarin' to go. Also, is it possible to cook this a day ahead and just warm up? This is for a Seder and so not a good time to fuss and finish this dish. All suggestions gratefully received!
Cosette Posko says
Hi Eric,
I'm sorry your friend is allergic to garlic, such a bummer! 😞You could simply omit or you could pickup some shallots and use the same method. Shallots are milder in flavor than a traditional onion and can also give a bit of sweetness. Just simply slice into thin slices and insert as you would the garlic.
As far as making ahead, I think you would be fine! After the lamb cooks, wrap in foil with some juices if you can while still warm. This will allow it to stay moist and tender. The day of you can slice and heat.
Hope that helps!
Xoxo,
Cosette
Sharon says
I made this for Christmas dinner and it was fabulous. The fresh herbs added so much to the lamb and vegetables. I didn’t have sumac but used some lemon zest to up the citrus flavour. Definitely would make again, it was a hit.
Cosette Posko says
Thank you so much for sharing, so glad you enjoyed it.
xoxo,
Cosette