Roast Leg of Lamb with Mediterranean Spice Recipe!

Roast Leg of Lamb with Mediterranean Spice Recipe!

Posted by The Flavor Chef on Apr 6th 2018

Leg of lamb is one of our favorite roasts. When buying lamb, know that most lamb is generally well raised but be sure to go with pastured or grass fed. We use the boneless leg of lamb for this recipe as it is generally more available. However, if you can find bone in leg of lamb, it is well worth it. Cooking meat with the bone in typically yields a moister and more delicious end result as so much of the flavor is in the bone. One of the reasons why we make bone broth...and a good reason to utilize our Organic Grass Fed & Grass Finished Beef Bone Broth in this recipe!

Chef Lance has created an amazing rub for this recipe. He calls it Mediterranean Spice as it has a lot of classic lamb seasoning that is reminiscent of traditional Middle Eastern lamb seasonings. You will find that very special recipe included below.

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Love is The Ultimate Spice!

Roast Leg of Lamb with Mediterranean Spice

granulated garlic (equal parts) granulated onion (equal parts)
paprika (equal parts) coriander (equal parts)
cumin (½ amount of others) chili spice (equal parts)
dried oregano (equal parts) parsley (equal parts)
thyme (equal parts)  
one 4-6 pound leg of lamb 2 red onions, quartered
4 large carrots, sliced or chopped 4 large celery stalks, chopped
½ cup Mediterranean spice mix 1 head fresh garlic cloves, sliced
fresh rosemary sprigs, leaves only sea salt (to taste)
fresh ground black pepper (to taste) 1 cup port wine or red table wine
24 oz The Flavor Chef Organic Grass Fed & Grass Finished Beef Bone Broth  


Mix equal parts of each of the dried spices and herbs (expect the cumin, use about half as much as the others) in a bowl. Blend and store this mixture in a sealed container. Set aside for later use.


Preheat the oven to 400° F. Take the leg of lamb out of the fridge and allow to come to room temperature. This will help to ensure more even cooking. Open the boneless leg up and liberally season the lamb with the Mediterranean Spice rub, sea salt, and fresh ground black pepper.

Pro Tip: Stud the meat! This means to take a small knife, such as a boning knife or French knife, and make some slits or deep holes in the meat in several places. You can also lift some of the fat off the outside and slip some of the garlic slices, the spice mix, and fresh rosemary leaves in and under the fat, and in the slits of meat. This will add a lot of flavor to the meat as it cooks.

Place all of the vegetables in the roasting pan. Roll the leg back together and place the leg on top of the veggies.

Add the port wine, or the red wine, and The Flavor Chef Organic Grass Fed & Grass Finished Beef Bone Broth to the pan. This will keep the roast moist and create a delicious pan sauce for the lamb roast.

Place in the oven and cook at 400° F for the first 30 minutes or so.

Reduce the oven to 350° F and finish the lamb to an internal temperature of about 115° F in the middle. This is about medium rare and should carry over cook to about 125° F or so. Depending on the size of the roast you use, it could take as little as an hour to an hour and 15 minutes.

Allow the roast to rest for 20 minutes before slicing. This will keep all of the juices in the meat.

Strain out the liquid from the pan to use as a sauce and serve the roast vegetables as a side dish. If the vegetables are not soft enough, place the whole pan back in the oven and cook for 15 more minutes.

Slice the leg of lamb as thin as possible and always slice across the grain of the meat. Leave all the delicious fat on the meat and enjoy!

Bon appétite!