Mediterranean Leg of Lamb

Francine Lizotte


Moist, tender with an exotic mix of flavors, this Mediterranean Leg of Lamb is deliciously different! This is the perfect dish for special occasions!


☆☆☆☆☆ 0 votes

8 servings
15 Min
2 Hr 30 Min


  • LAMB

  • 5 lb
    leg of lamb
  • 1 large
    white onion, chopped
  • 2 c
    low-sodium chicken broth
  • 1 Tbsp
    cornstarch mixed with 1/2 cup cold water

  • 1/4 c
    pomegranate molasses
  • 3 Tbsp
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    freshly squeezed lemon juice
  • 4-5 large
    cloves garlic, pressed
  • 1 Tbsp
    ras el hanout
  • 1 Tbsp
    dried rosemary
  • 1 pinch
    ground himalayan sea salt, or more to taste
  • ·
    freshly ground black pepper, to taste (i always use mix

How to Make Mediterranean Leg of Lamb


  1. Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature.
  2. To make the marinade; combine all the ingredients in a bowl; whisk well and set aside.
  3. Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked.
  4. If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish.
  5. Pour the pan juice into a saucepan and bring to a boil. Add cornstarch mixture, stir and bring it back to a boil until the sauce thickens. Serve along with lamb and couscous. Makes 8 servings
  6. TEMPERATURE CHART (internal temperature)+

    Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound
    Medium = between 150ºF to 160ºF which is about 25 minutes per pound
    Medium Well = between 160ºF to 170ºF which is about 30 minutes per pound
    Well-done = 170ºF + which is about 35 minutes per pound
  7. To view this recipe on YouTube, click on this link >>>>

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