Mediterranean Roast Lamb

  • Prep Time: 5 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6-8
  • About This Recipe

    “Fragrant roast of lamb. easy preparation and very tasty.”


  • 1/3 cupcanned black olives, chopped
  • 4clovesgarlic
  • 1tablespoonground cumin
  • 1teaspoonchili powder
  • 1/4 teaspooncayenne pepper
  • 2tablespoonslite olive oil( or virgin)
  • 3 1/2 lbsleg of lamb, bone in
  • Directions

  • 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.
  • Reviews

  • “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.”

  • “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”

  • “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.”