Mid-Roast Lamb with Mediterranean Herb Rub

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender mid-rare lamb leg roast seasoned with a fragrant blend of Mediterranean herbs and garlic, roasted to perfection. This Middle Eastern recipe (mediterranean), ready in about 40 minutes, pairs lamb leg, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs lamb leg
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp lemon zest

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a small bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1 tsp sea salt, 1 tsp black pepper, and 1 tsp lemon zest to form a herb rub.
2. Step 2: Pat dry 2 lbs lamb leg with paper towels, then rub the herb mixture all over the surface, pressing it into the meat.
3. Step 3: Place the lamb on a roasting rack inside a baking tray and roast in the preheated oven for 25 minutes for medium-rare. Use a meat thermometer to check for an internal temperature of 135°F (57°C).
4. Step 4: Remove the lamb from the oven, tent loosely with foil, and let it rest for 15 minutes before slicing thinly against the grain and serving.