• 1 4-5 lb. leg of lamb, bone in, fat trimmed
  • Salt and pepper
  • Olive oil, more for later
  • 5 garlic cloves, peeled and sliced; more for later
  • 2 cups water
  • 8 medium gold potatoes, peeled and cut into wedges
  • 1 medium yellow onion, peeled and cut into wedges
  • 1 tsp paprika; more for later
  • 1 tsp garlic powder
  • 1 recipe Lebanese rice, optional
  • Fresh parsley for garnish, optional

For the lamb rub:

  • 15 garlic cloves, peeled
  • 2 tbsp dried oregano
  • 2 tbsp dried mint flakes
  • 1 tbsp paprika
  • ½ tbsp ground nutmeg
  • ½ cup olive oil
  • 2 lemons, juice of

Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.

To make the rub, in a food processor combine the garlic cloves, oregano, mint, paprika, nutmeg, olive oil and lemon juice. Blend until smooth. Set aside (or in the fridge, if making ahead).


When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.

Turn the oven on broil. Place the leg of lamb on a wire rack; place the rack directly on the top oven rack so that it’s only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, and then adjust the oven temperature to 375 degrees F. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier.


Now cover the leg of lamb on all sides with the wet rub you made earlier and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.


Now tent a large piece of foil over the roasting pan, then place the pan on the middle rack of the 375 degrees F heated-oven. Roast covered for 1 hour. Remove the foil and return the roasting pan to the oven for another 10-15 minutes or until the lamb temperature registers 140 degrees F for medium. Remove the pan from the oven and let the leg of lamb rest for at least 20 minutes before serving.


If you choose to, midway through roasting the lamb, you can make the Lebanese rice according to this recipe (optional). Place the lamb and potatoes in a large serving platter over the rice.  Garnish with parsley. Or, you may carve the lamb first, and then arrange the sliced lamb with the potatoes over the rice.