Quaternary Herb and Citrus Roasted Lamb

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.

An aromatic roasted lamb leg marinated with a blend of four fresh herbs and citrus zest, delivering a bright and savory centerpiece. This Mediterranean-inspired summer cookout recipe, ready in about 95 minutes, pairs bone-in leg of lamb, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, 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: 80 min Serves 8 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1 tbsp chopped fresh oregano, 1 tbsp chopped fresh parsley, 2 tsp lemon zest, 2 tsp orange zest, 6 minced garlic cloves, 1/4 cup olive oil, 2 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Pat dry the 4 lb bone-in leg of lamb with paper towels. Rub the marinade all over the lamb, ensuring it is evenly coated. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
  3. Step 3: Preheat oven to 375°F. Place the lamb on a roasting rack in a roasting pan, fat side up. Roast for 1 hour and 20 minutes for medium-rare doneness, or until a meat thermometer inserted into the thickest part reads 135°F.
  4. Step 4: Remove lamb from oven, tent loosely with foil, and let rest for 15 minutes before carving to allow juices to redistribute. Serve garnished with additional fresh herbs if desired.

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