Slow Roasted Mediterranean Boneless Leg of American Lamb


June 30, 2022

Recipe provided by Solid Gold Eats – Eat to the Beat of Your Own Drum, courtesy of the American Lamb Board (Slow Roasted Mediterranean Boneless Leg of American Lamb | American Lamb).

  • Prep: 20 mins
  • Cook: 1 hrs


1/4 cup Fresh rosemary, chopped

1/4 cup Fresh mint, chopped

Zest from 1 lemon

1 tsp Salt

1 tsp Black pepper

3 tbsp Olive oil

4 cloves Garlic, roughly chopped

3 lbs Boneless leg of American lamb

1 cup Israeli coucous or couscous & grain mix

1 3/4 cups Chicken broth

1/2 cup Chopped greens & Kalamata olives

1/2 cup Feta cheese


1Preheat the oven to 325 degrees. In a small bowl, mix the chopped rosemary, mint, lemon zest, salt and pepper with the olive oil.

2Cut small slits into the fat and stuff them with garlic.

3Using your hands, rub the herbs over all sides of the meat. Place the roast in a roasting pan and bake, uncovered, for 45 to 6o minutes or until meat is cooked to medium rare throughout. Allow to rest for 10 minutes before slicing and serving.

4Prepare the salad by boiling the couscous mix with the chicken broth for 15 minutes or until cooked. Toss in the chopped olives, feta cheese and additional chopped fresh herbs. Place the salad on a plate and top with slices of the roast American Lamb.