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    Home » Main Dishes
    5 from 5 reviews

    Mediterranean Roast Lamb

    By Cosette PoskoApr 16, 2019 (updated Jun 3, 2025)29 Comments

    Jump to Recipe

    In partnership with Le Creuset #calmkitchen

    lamb, Easter, dutch oven, Lebanese, le creuset
    Delicious roast lamb with Mediterranean flavors roasted in a Le Creuset Dutch Oven.

    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.

    lamb, Easter, dutch oven, Lebanese, le creuset
    Taking time to properly salt your lamb before cooking is imperative to creating a flavorful dish.

    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.

    lamb, Easter, dutch oven, Lebanese, le creuset
    Lamb is prepared and nestled into the Dutch Oven.

    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.

    lamb, Easter, dutch oven, Lebanese, le creuset
    Garlic, olive and herbs are prepared to create a flavorful herb.
    lamb, Easter, dutch oven, Lebanese, le creuset
    A blend of fresh and dried herbs create the perfect rub.

    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.

    lamb, Easter, dutch oven, Lebanese, le creuset
    Finished lamb with herb rub is flavorful and perfect to serve for a family 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


    Print
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    lamb, Easter, dutch oven, Lebanese, le creuset

    Mediterranean Roast Lamb

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
    • Author: Cosette's Kitchen
    • Prep Time: 15 minutes
    • Cook Time: 2 hours
    • Total Time: 2 hours 15 minutes
    • Category: meat
    • Method: roasting
    • Cuisine: Mediterranean
    Print Recipe
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    Description

    A beautiful roast lamb for any holiday table. I used my 5.5 quart Dutch oven for this recipe.


    Ingredients

    Units Scale
    • 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

    1. 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.
    2.  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.*
    3. In the bowl of a food processor, add your garlic, fresh and dried herbs, olive oil and lemon juice. Pulse to create a paste.
    4. Liberally rub the paste all over the lamb, especially on the inside of the lamb.
    5. Roll the lamb and secure using cooking twine in the middle and both ends.
    6. In your large Le Creuset Dutch Oven, place your lamb roast skin side up.
    7. Add your potatoes, onions and carrots around the lamb.
    8. With any remaining paste, add in ¼ cup of water to create a slurry and add to the dutch oven.
    9. Place in oven on broil, broil for 5-6 minutes, checking regularly. Looking for the top to sear and brown.
    10. After broiling, lower oven temperature to 375 degrees and cover lamb, roast for 2 hours until temperature reaches 150 with a meat thermometer.
    11. Remove lid and broil for another few minutes before removing completely.
    12. 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

    Did you make this recipe?

    Tag @cosetteskitchen on Instagram and hashtag it #cosetteskitchen

    HolidayLebaneseMain DishesLamb

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Ranya says

      January 12, 2020 at 6:44 pm

      Hello,
      What size Dutch oven would fit this 5lb lamb and how many people does this recipe serve?

      Reply
      • Cosette's Kitchen says

        January 12, 2020 at 7:13 pm

        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.

        Reply
        • Natalie Smith says

          April 11, 2025 at 3:31 pm

          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!

          Reply
          • Cosette Posko says

            April 11, 2025 at 3:39 pm

            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

            Reply
            • Natalie Smith says

              April 11, 2025 at 3:41 pm

              Amazing! Thank you so much for your quick reply. I am so excited to try this and serve to my guests 🙂

            • Cosette Posko says

              April 11, 2025 at 4:07 pm

              You bet! Let me know how you like it!

              Xoxo,
              Cosette

    2. Claire says

      June 06, 2020 at 11:11 pm

      I’m assuming it’s lid off for step 9 but back on for step 10?

      Reply
      • Cosette's Kitchen says

        June 15, 2020 at 4:17 am

        Yes, for broiling you want the lid off. Step 10 states to cover the lamb at that time. Hope that helps.
        xoxo,
        Cosette

        Reply
    3. Kim Colwell says

      July 31, 2021 at 2:44 am

      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.

      Reply
      • Cosette's Kitchen says

        July 31, 2021 at 3:11 am

        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

        Reply
        • Kim says

          July 31, 2021 at 4:05 am

          Cheers for the quick reply Cosette!

          Reply
        • Kim says

          July 31, 2021 at 4:14 am

          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 ☺

          Reply
        • Kim says

          July 31, 2021 at 4:37 am

          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 ☺

          Reply
          • Cosette's Kitchen says

            July 31, 2021 at 5:00 am

            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

            Reply
            • Kim says

              July 31, 2021 at 5:43 am

              Cheers Cosette ☺

    4. Kim says

      July 31, 2021 at 4:13 am

      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 ☺

      Reply
    5. JR says

      May 20, 2022 at 4:43 am

      I initially seared the lamb in the Dutch oven then moved it to a slow cooker overnight on low. Turned out perfect!

      Reply
    6. Wendy says

      November 09, 2022 at 2:49 am

      This was delicious. Everyone loved it.

      Reply
      • Cosette's Kitchen says

        December 09, 2022 at 4:59 am

        So happy to hear!!!

        xoxo,
        Cosette

        Reply
    7. Lorena says

      December 12, 2022 at 2:10 am

      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!

      Reply
      • Cosette's Kitchen says

        December 12, 2022 at 5:37 am

        Awwwww! This made my day - so happy to hear! Enjoy and happy holidays!

        Xoxo,
        Cosette

        Reply
    8. Nora says

      December 24, 2022 at 3:17 pm

      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.

      Reply
      • Cosette's Kitchen says

        December 24, 2022 at 4:50 pm

        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

        Reply
    9. Elisabeth says

      March 08, 2023 at 11:51 pm

      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!

      Reply
      • Cosette's Kitchen says

        March 09, 2023 at 6:31 pm

        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

        Reply
    10. Eric Kisch says

      April 15, 2024 at 5:34 pm

      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!

      Reply
      • Cosette Posko says

        April 15, 2024 at 6:42 pm

        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

        Reply
    11. Sharon says

      December 27, 2024 at 5:37 am

      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.

      Reply
      • Cosette Posko says

        January 06, 2025 at 6:58 pm

        Thank you so much for sharing, so glad you enjoyed it.

        xoxo,
        Cosette

        Reply

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