Roasted leg of lamb with feta
8 servings
150 minutes
Roasted lamb leg with feta is a dish embodying Greek culinary traditions, combining simplicity and exquisite flavor. In Greece, lamb is widely used in national recipes, while feta adds a delicate salty note that enhances the richness of the meat's aroma. Baked with lemon zest, garlic, and spicy oregano, this leg absorbs rich Mediterranean tones, creating a unique gastronomic experience. Slow roasting in broth gives the meat incredible juiciness, and the feta inside the roll provides a pleasant creamy texture. An ideal dish for a festive dinner, it pairs wonderfully with mashed potatoes and fresh vegetables. The warm, rich taste, deep aromas of spices and tenderness of lamb make this recipe indispensable for lovers of authentic Greek cuisine.
1
Preheat the oven to 160 degrees.
2
Remove excess fat and bone from the leg. Mix oil, zest and juice, mustard, oregano, and garlic. Spread half of the mixture on the lamb leg. Sprinkle with crumbled feta on top. Roll it up and tie with string.
- Leg of lamb: 2.5 kg
- Olive oil: 2 tablespoons
- Lemon zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Dijon mustard: 2 tablespoons
- Oregano: 2 tablespoons
- Garlic: 4 cloves
- Feta cheese: 60 g
3
Transfer the meat to a fireproof dish, pour in the broth, and cover with foil. Simmer for 1 hour and 30 minutes.
- Chicken broth: 750 ml
4
Remove the foil, flip the meat, and brush with the remaining mixture. Cook uncovered for another hour or more.
5
Remove the meat from the oven, cover with foil, and let it rest for 15 minutes. Cut into pieces and drizzle with the juices from the meat. Serve with mashed potatoes.