Mediterranean Roast Lamb

"Fragrant roast of lamb. easy preparation and very tasty."
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Peter J photo by Peter J
photo by Derf2440 photo by Derf2440
Ready In:
1hr 5mins




  • Preheat the oven to 350F, lightly oil a shallow roasting pan.
  • In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
  • Blend until almost pureed.
  • Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
  • Let it rest for 10 minutes before carving.

Questions & Replies

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  1. Peter J
    Wow! Only change I made was to cook at 140C/280F for 4 hours which I think really suited the recipe in my oven with a top element that otherwise may have burnt it a bit. I loved the blend of spices and hint of chili, I added a few potatoes during cooking and baked those along side and they soaked up the wonderful flavors really well.
  2. Colorado Lauralee
    Bergy, another good, no excellent, recipe from you!! This is a recipe that we just can't get enough of! With the left over meat cut from the bone I am making a 'lamb' hash sort of thing, with much of the seasoning included. It certainly smells good! I intend to freeze half of it, so we'll see how that works. Thanks Bergy
  3. Derf2440
    The coating on this roast is soo tasty!! Has a nice little bite and lots of nice spicy taste. My leg of lamb was boneless, but I wanted to try this anyway, so I stuffed it with drained roasted red pepper, chopped, pecans, Mandarin orange segments, drained and a touch of DeJong mustard. It worked out great, the mild stuffing didn't over ride the wonderfull spicy coat. We loved it and will probably make it again. Thanks for sharing a very tasty roast rub.


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