Roast Leg of Lamb Armenian Style

Experience the rich, aromatic flavors of the Mediterranean with this Roast Leg of Lamb Armenian Style, a show-stopping centerpiece for any celebratory feast. This succulent, bone-in leg of lamb is infused with a bold marinade featuring garlic, olive oil, fresh lemon juice, and a blend of warm spices like cumin, coriander, cinnamon, and oregano. Tenderized with careful roasting and enhanced by the earthy aroma of fresh rosemary, every bite is juicy and deeply flavorful. Whether cooked to a perfect medium-rare or well-done, this lamb pairs beautifully with sides like roasted vegetables or herbed rice. Garnished with fresh parsley for a pop of color, this traditional recipe is sure to impress family and friends at your next gathering.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 8

Ingredients

• 5 lbs Bone-in leg of lamb
• 6 Garlic cloves
• 3 tbsp Olive oil
• 3 tbsp Fresh lemon juice
• 1.5 tsp Dried oregano
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Ground cinnamon
• 2 tsp Salt
• 1 tsp Black pepper
• 2 Fresh rosemary sprigs
• 0.25 cup Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a sharp knife, make small 1-inch-deep slits all over the leg of lamb. Ensure the cuts are evenly distributed.

Step 3

Peel and halve the garlic cloves. Insert a half garlic clove into each slit, pushing it in deeply.

Step 4

In a small bowl, mix the olive oil, lemon juice, oregano, cumin, coriander, cinnamon, salt, and black pepper to form a fragrant marinade.

Step 5

Rub the marinade generously all over the lamb, ensuring it gets into the slits and coats the meat evenly.

Step 6

Place the lamb in a large roasting pan. Add the rosemary sprigs underneath and on top of the lamb for additional aroma.

Step 7

Cover the pan loosely with aluminum foil and roast in the oven for 1 hour.

Step 8

Remove the foil and continue baking for an additional 30-60 minutes, depending on your desired doneness. Use a meat thermometer to check: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 160°F (71°C) for well-done.

Step 9

Once cooked to your liking, remove the lamb from the oven and let it rest, covered loosely with foil, for 15 minutes before carving.

Step 10

Slice the lamb and arrange it on a serving platter. Garnish with chopped fresh parsley if desired.

Step 11

Serve warm and enjoy this Armenian-style roast leg of lamb with your favorite sides!

Nutrition Facts

Serving size	2455.2 grams (2455.2g)

Amount per serving	% Daily Value*
Calories	7123

Total Fat 573.90g	736%
Saturated Fat 228.90g	1145%
Polyunsaturated Fat 4.00g
Cholesterol 1814mg	605%
Sodium 6387mg	278%
Total Carbohydrate 17.30g	6%
Dietary Fiber 4.90g	18%
Total Sugars 1.30g
Protein 470.80g	942%

Vitamin D 0IU	0%
Calcium 478mg	37%
Iron 44mg	244%
Potassium 6608mg	141%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.6%

Protein: 26.5%

Carbs: 1.0%