Greek Style Roast Leg of Lamb

Greek Style Roast Leg of Lamb

This delicious lamb entrée, made with red wine, lemon juice, rich Plugrá butter, carrots, and a blend of seasonings, is perfect for Easter dinner.

Author: Chef George Kyrtatas
Prep time: 45 minutes
Cooking time: 2 hours 30 minutes
Total time: 3 hours 15 minutes


  • Leg of Lamb
  • 2 heads garlic, minced or pressed
  • 3 cups red wine
  • 2 cups lemon juice
  • Kosher salt and pepper
  • 1 cup Dijon mustard
  • 1/2 cup butter, clarified
  • 1/2 cup Butter
  • 1 leg of lamb (8 lbs.)
  • 2 carrots, chopped roughly
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons oregano
  • 2 rosemary sprigs
  • Roux
  • 1 tablespoon Butter
  • 1 tablespoon flour


Roast Lamb
  1. Preheat oven to 350ºF.
  2. Take pressed garlic and place in a mortar and pestle and make a mush of the garlic.
  3. Remove from mortar and place in a bowl with mustard and ¼ cup lemon juice. Mix well. Set aside.
  4. Trim the extra fat from the lamb and place the trimmed lamb in the bottom of roasting pan.
  5. Cover outside of the lamb with salt and pepper, add garlic mixture and rub into the meat.
  6. Place butter in a frying pan with carrots, celery and onions and sear for 2 minutes; add the lamb and sear all sides.
  7. Place lamb and vegetables in the oven and roast about 1½ hours or until internal temperature of the meat reaches 110ºF (42ºC) for rare, 120ºF (58ºC) for medium-rare, or 145ºF (68ºC) for medium-well.
  8. Remove the lamb from the pan. Allow to rest 15 minutes before carving.
  9. Over medium heat, add the rosemary, oregano and remaining lemon juice to the vegetables left in the pan.
  10. Deglaze by adding the red wine, then strain the sauce.
  11. Add 1 tablespoon of roux to sauce and whisk over medium heat until it thickens.
  12. Serve the lamb with the sauce on the side.
  1. Melt the butter over medium heat.
  2. Whisk in the flour until it has a glue-like texture.