Oven-Roasted Lamb with Greek Lemon and Oregano Marinade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb leg marinated in zesty lemon juice, garlic, and oregano, then slow-roasted to juicy perfection. This Mediterranean-inspired lamb recipe, ready in about 135 minutes, pairs bone-in leg of lamb, fresh lemon juice, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.

Prep: 15 min Cook: 120 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 1/4 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 4 minced garlic cloves, 2 tbsp dried oregano, 1 tbsp sea salt, and 1 tsp freshly ground black pepper. Whisk until well blended.
  2. Step 2: Place the 3 lbs bone-in leg of lamb in a large resealable bag or shallow dish and pour the marinade over it, ensuring the meat is well coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
  3. Step 3: Preheat the oven to 325°F (160°C). Remove the lamb from the marinade and place it on a roasting rack inside a roasting pan. Pour 1/2 cup water into the pan to keep the meat moist.
  4. Step 4: Roast the lamb for approximately 1 hour 45 minutes to 2 hours, basting every 30 minutes with the pan juices, until an internal temperature of 135°F (57°C) for medium-rare is reached.
  5. Step 5: Remove the lamb from the oven, tent loosely with foil, and let rest for 15 minutes before slicing to allow the juices to redistribute.

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