Mediterranean Roast Lamb

September 17, 2021

Patty James

Serve leg of lamb for dinner and the evening meal suddenly becomes a special occasion. The Mediterranean flavors also speak feasting time. Do not be surprised if the intoxicating aromas wafting from your oven lure your neighbors to your doorstep.

Mealtime: Dinner
Author: Ed Bauman
Cooking time: 1hour and 25 minutes
Active preparation time: 15 minutes
Number of servings: 8



  • 2 cups dry red wine, divided
  • 3⁄4 teaspoon sea salt, divided
  • 1 tablespoon minced fresh rosemary
  • 4 3-inch rosemary sprigs
  • 1 1⁄2 tablespoons arrowroot powder
  • 3⁄4 teaspoon freshly ground black pepper
  • 1⁄4 cup finely chopped kalamata olives
  • 1⁄4 cup extra virgin olive oil, divided
  • 1 5-pound boneless leg of lamb, butterflied
  • 6 cloves garlic, minced
  • 1 tablespoon of butter




Step 1:

Preheat oven to 400° F.


Step 2:

Unroll lamb and bring to room temperature. Rinse meat thoroughly under filtered water. Blot again to remove excess moisture.


Step 3:

Trim away excess fat. If slab is uneven, pound lightly with a mallet to flatten.


Step 4:

In a small bowl, combine rosemary, olives, 1⁄4 teaspoon salt, garlic, 1⁄4 teaspoon black pepper, and 2 tablespoons of olive oil. Massage mixture into the roast. Re-roll, and secure at 3-inch intervals with heavy kitchen string.


Step 5:

Sprinkle lamb with remaining sea salt and ground black pepper. Drizzle with olive oil. Secure rosemary sprigs under strings in various places on roast.


Step 6:

Place lamb on the rack of a roasting pan and roast for 30 minutes, then decrease the oven temperature to 350°F (do not remove roast from oven). Roast an additional 50 minutes to an hour or until meat thermometer registers 140° F (medium-rare) to 145° F (medium).


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