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    Home » Dinner

    April 16, 2019

    Mediterranean Roast Lamb

    Jump to Recipe·Print 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 from 3 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

    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

    Keywords: lamb, roast, Easter, Lebanese, Mediterranean, dinner

    Did you make this recipe?

    Tag @cosetteskitchen on Instagram and hashtag it #cosetteskitchen

    More Dinner

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    • How to Cook Whole Salmon in the Oven (Middle Eastern Flavors)
    • Lamb Meatballs with Pomegranate Molasses Barbeque Sauce
    • Philly Style Tomato Pie

    Reader Interactions

    Comments

    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
    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

    Trackbacks

    1. The Best Dutch Oven Recipes To Try This Fall :: WRAL.com – Loss Fat says:
      October 8, 2021 at 10:58 am

      […] or just convey some haute delicacies to the dinner desk on a daily Tuesday evening, this recipe for Mediterranean Roast Lamb from Cosette’s Kitchen is for […]

      Reply
    2. Herbed Rack of Lamb - Cosette's Kitchen says:
      December 16, 2021 at 9:43 pm

      […] Mediterranean Roast Lamb […]

      Reply

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