Mediterranean Style Leg of Lamb Recipe with Potatoes

Lamb is one of my favorite foods, and I have my mom to thank for that. She didn’t make it very often, so I really looked forward to it. She also didn’t make lamb chops. It was a leg of lamb or nothing. I normally make chops and the occasional rack of lamb, but I’ve never made a leg of lamb. I suppose it’s because I’ve never had a big enough group who liked lamb, but why should I let that stop me?

The ultimate Mediterranean-style leg of lamb recipe! Leg of lamb covered in a rub of fresh garlic, Mediterranean spices, olive oil, and lemon juice. Roasted with potato wedges and onions.

Recipe Author: Suzy at The Mediterranean Dish
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The Ingredients

Nothing on the list was difficult to find, but the lamb was pricey because of the quantity. I’m used to buying 2 lamb chops at a time, so I had some sticker shock. I found a 4.72-pound leg for $8.49 per pound. It came out to $40.07 and must be the most I’ve ever spent on one piece of meat. I would have hyperventilated if I hadn’t noticed that filet mignon is $19.99 per pound. It made my leg of lamb look like a bargain!

Mediterranean Style Leg of Lamb Recipe with Potatoes
Leg of lamb, garlic, parsley, onion, potatoes, lemons, oregano, mint, paprika, nutmeg and olive oil

The Process

This isn’t a quick dish, but it wasn’t too difficult. It took a total of 2 hours and 11 minutes from prep to table. The 1 hour prep time is mainly inactive — just waiting for the lamb to come up to room temperature. I spent about 20 minutes actively prepping at the same time. That included peeling, slicing, making the rub, and trimming the lamb.

Trimming the lamb was new, so I hit up YouTube for a lamb trimming demo. In a nutshell, it’s just removing the white membrane that covers the meat, much as you do with the silver skin on pork tenderloin. It wasn’t difficult at all, and I had my leg of lamb trimmed in under 7 minutes using a freshly sharpened paring knife.

I took the author’s advice and served my lamb over a bed of Lebanese Rice with Vermicelli. It’s a lot of carbs, but wow! Was it delicious!

Trimmed leg of lamb
Trimmed leg of lamb. I removed about 9 ounces of fat and skin.

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
This has to be one of the best lamb recipes I've ever tried! It cooked up to a juicy medium rare and had tons of garlic flavor. The roasted potatoes and onion were excellent sides and complimented the flavorful leg of lamb beautifully. I served this recipe over a bed of Lebanese rice and got 6 meals out of it with some leftover rice. It's not a quick meal to prepare, but the clear directions make the process much easier than I thought it would be. Preparing my first leg of lamb was time very well spent!
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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This has to be one of the best lamb recipes I've ever tried! It cooked up to a juicy medium rare and had tons of garlic flavor. The roasted potatoes and onion were excellent sides and complimented the flavorful leg of lamb beautifully. I served this recipe over a bed of Lebanese rice and got 6 meals out of it with some leftover rice. It's not a quick meal to prepare, but the clear directions make the process much easier than I thought it would be. Preparing my first leg of lamb was time very well spent!Mediterranean Style Leg of Lamb Recipe with Potatoes