Oven-Roasted Lamb with Greek Lemon and Oregano Marinade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb leg marinated in zesty lemon juice, garlic, and oregano, then slow-roasted to juicy perfection. This mediterranean-inspired lamb ready in about 135 minutes blends bone-in leg of lamb, fresh lemon juice, extra virgin olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

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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Frequently asked questions

How long does Oven-Roasted Lamb with Greek Lemon and Oregano Marinade take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Oven-Roasted Lamb with Greek Lemon and Oregano Marinade?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Oven-Roasted Lamb with Greek Lemon and Oregano Marinade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Lamb with Greek Lemon and Oregano Marinade for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Lamb with Greek Lemon and Oregano Marinade?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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