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Greek Style Roast Leg of Lamb

Greek Style Roast Leg of Lamb

By Jason Fullilove

Tired of the same old meat grind? Take your taste buds on a trip to the Mediterranean with this roasted leg of lamb. It's a memorable meal that everyone will love.

Prep Time

25 Min

Cook Time

2 Hrs




Number of People Serving


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Units of Measurement:
1 (6-7 lb) bone-in leg of lamb
8 Clove garlic
2 Sprig fresh rosemary, needles stripped
1 Sprig fresh oregano
2 lemons, juiced
6 Tablespoon extra-virgin olive oil
As Needed kosher salt
As Needed frisch gemahlener schwarzer Pfeffer
As Needed freshly ground black pepper


  • 1

    Using a paring knife, make a series of small slits in the leg.

  • 2

    On a cutting board, mince the garlic, rosemary and oregano with a chef's knife to make an herb and garlic paste. (Alternatively, put the garlic and herbs in a small food processor.) Stuff a small amount of the paste into each of the slits on the leg, driving it into the slit with a spoon handle or other utensil.

  • 3

    Rub the outside of the lamb with the lemon juice, then the olive oil. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.

  • 4

    Remove from the refrigerator and let the lamb come to room temperature. Remove the plastic wrap and season the lamb with salt and pepper.

  • 5

    Place the lamb on a rack inside a roasting pan. If desired, line the pan with foil for easier clean-up.

  • 6

    When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C


  • 7

    Place the roasting pan directly on the grill grate and roast the lamb for 30 minutes. After 30 minutes, reduce the temperature to 350°F and continue to cook until the internal temperature in the thickest part of the meat is about 130°F for medium-rare (about 90 minutes), or longer if you prefer your lamb more well-done. Be sure to steer clear of the bone when taking the temperature.

    450 ˚F / 232 ˚C

    130 ˚F / 54 ˚C

  • 8

    Transfer the lamb to a cutting board and let rest for 15 minutes before slicing on a diagonal into thin slices.

    350 ˚F / 177 ˚C

    140 ˚F / 60 ˚C

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