Recipe courtesy of Taverna Opa

Roasted Lamb

  • Level: Intermediate
  • Total: 4 hr 50 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 2 hr 30 min
  • Yield: 6 servings
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1 (9-pound) leg of lamb

2 tablespoons salt

1 tablespoon freshly ground black pepper

2 cloves garlic, chopped

1 cup olive oil

1 medium orange, sliced

1 large lemon, sliced

2 stems fresh rosemary

Dressing, recipe follows


  1. Preheat the oven to 375 degrees F.
  2. Prepare the leg of lamb by rubbing salt, pepper, and chopped garlic all over the outside of the meat, then rub with the olive oil to coat. Put the lamb in a large baking pan, cover it with 4 orange slices, 4 lemon slices, and the rosemary. Bake for 2 hours. Serve the lamb sliced on a plate with the dressing on top.


  1. 1 orange, zested
  2. 1 lemon, zested
  3. 1 cup olive oil
  4. 1 cup fresh squeezed orange juice
  5. 1/2 cup fresh squeezed lemon juice
  6. 1/2 cup red wine vinegar
  7. 2 cloves garlic
  8. 2 tablespoons chopped fresh oregano leaves
  9. 2 tablespoons salt
  10. 1 teaspoon freshly ground black pepper
  11. Put all the ingredients into a blender. Blend until the dressing is completely uniform and creamy.

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