Greek Garlic & Lemon Roast Leg of Lamb
A boneless leg of lamb rubbed with a garlic, lemon, rosemary and oregano paste and roasted over radishes and red onion, which soak up the juices in place of potatoes.
Nutrition per serving
about 4 oz (115 g) sliced lamb with vegetables- Net carbs
- 4.2g
- Calories
- 563kcal
- Protein
- 43g
- Fat
- 40g
- Total carbs
- 6.3 g
- Fiber
- 2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With mint-yogurt sauce: A cool, garlicky yogurt sauce packed with fresh mint — the classic partner for roast lamb, minus the sugary mint jelly.
- While the lamb roasts, stir the yogurt, mint, grated garlic, lemon juice and a pinch of salt together and chill. Spoon it over the sliced lamb.
With roasted turnips: Turnip chunks under the roast turn golden and tender, closer to roast potatoes, for about 2 g more net carbs per serving.
- Roast the turnips under the lamb exactly as you would the radishes; they are done when a knife slides through and the edges are browned.
- Lamb
- Garlic-lemon herb paste
- Roasted radishes & onion
- Lamb
- Garlic-lemon herb paste
- Roasted radishes & onion
- Also add
- Lamb
- Garlic-lemon herb paste
- Roasted radishes & onion
Estimated cost $46.61 for 8 servings ($5.83 each) · how we estimate
Instructions
-
Stir the garlic, rosemary, oregano, lemon zest and juice, 3 tablespoons olive oil, Dijon, salt and pepper into a paste. Pat the lamb dry, cut a dozen small slits all over it and rub the paste over the surface and into the slits. Refrigerate at least 1 hour or up to 24 hours; take it out 45 minutes before roasting.
-
Heat the oven to 450°F (230°C). Toss the radishes and onion with 1 tablespoon oil and ¼ teaspoon salt in a roasting pan and set the lamb on top (or on a rack just above them). Roast 15 minutes.
-
Lower the oven to 350°F (175°C), pour the broth into the pan and roast 60–80 minutes more, until an instant-read thermometer in the thickest part of the lamb reads 145°F (63°C) for medium.
-
Transfer the lamb to a board, tent with foil and rest 15 minutes (at least 3). Meanwhile stir the radishes and onion through the pan juices and return the pan to the oven if they need more color.
-
Snip off the strings and slice the lamb thinly against the grain. Serve with the radishes and onion and spoon the pan juices over everything.
Tips for success
-
Rolled boneless legs vary in thickness, so start checking the temperature at 60 minutes total and trust the thermometer over the clock. - Bone-in leg of lamb works too: allow about 30 minutes more, and weigh the meat, not the bone, if you track nutrition.
- Leftover lamb is wonderful sliced cold into a gyro bowl or over a Greek salad.
Nice to have, not needed
- A leave-in probe thermometer takes the stress out of a big roast — an instant-read thermometer works if you check from the 60-minute mark.
- Butcher's twine keeps a boneless leg in an even shape so it cooks evenly — ask the butcher to tie it for you.
- A spoonful of tzatziki alongside is a classic cool contrast — the pan juices are enough on their own.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Warm slices covered with a spoonful of pan juices at 300°F (150°C) for 10–12 minutes, or serve cold.
Prep tip: Cold roast lamb slices thinly and neatly — perfect for salads and lettuce wraps through the week.
Refrigerate sliced lamb and vegetables up to 4 days. The sliced lamb freezes up to 3 months.
Variations
2 variations, each with its own ingredients and macrosWith mint-yogurt sauce
FlavorA cool, garlicky yogurt sauce packed with fresh mint — the classic partner for roast lamb, minus the sugary mint jelly.
- + ¾ cup full-fat Greek yogurt
- + ¼ cup fresh mint
- + 1 clove garlic
- + 1 tbsp extra lemon juice
5.3 g net · 585 kcal · 45 g protein · 41 g fat · ≈$6.10 per serving (+1.1 g net carbs vs the original)
With roasted turnips
SwapTurnip chunks under the roast turn golden and tender, closer to roast potatoes, for about 2 g more net carbs per serving.
- radishes → turnips
6.6 g net · 573 kcal · 43 g protein · 40 g fat · ≈$5.70 per serving (+2.4 g net carbs vs the original)
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