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–+ servings
Lamb
This simple roasted lamb recipe highlights traditional home-style cooking with minimal ingredients and straightforward preparation. The instructions focus on trimming excess fat, adding spices, and roasting the meat until tender. A versatile method, this recipe allows customization using spice blends like Cavender’s all-purpose Greek seasoning or your preferred spices. Perfect for family dinners or holiday meals, it captures the timeless flavors of slow-roasted lamb.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine greek
Servings 6
Calories 380 kcal

Ingredients
  

  • 3 to 4 lb lamb roast (leg or shoulder)
  • 2 tbsp Cavender’s Greek seasoning (or all-purpose seasoning)
  • 2 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp salt (optional, depending on seasoning blend)

Instructions
 

Step 1: Prepare the Lamb

  • Trim off any excess fat from the lamb roast.
  • Place the lamb in a roasting pan.

Step 2: Season the Lamb

  • Sprinkle generously with Cavender’s Greek seasoning or preferred spice blend.
  • Add garlic powder, paprika, salt, and pepper evenly over the meat.

Step 3: Roast the Lamb

  • Preheat oven to 350°F (175°C).
  • Roast for 1 hour and 30 minutes or until the lamb reaches your desired doneness.
  • For a slower roast, reduce oven temperature to 325°F (163°C) and cook slightly longer.

Step 4: Rest and Serve

  • Remove from the oven and let rest for 10–15 minutes before slicing.
  • Serve warm.

Tips

  • Trim excess surface fat to reduce greasiness but leave some for flavor and moisture.
  • Season generously on all sides for best flavor penetration.
  • Cavender’s or other all-purpose Greek seasoning works well; add extra garlic powder if you enjoy bold flavor.
  • Let lamb rest 10 to 15 minutes after roasting to keep it juicy when slicing.
  • Start roasting at 350°F, then reduce heat to ~325°F to finish slowly and tenderize.
  • Add onion wedges or root vegetables to the pan to cook alongside the lamb.
  • Use a meat thermometer; target about 135°F to 140°F for medium-rare or 145°F for medium.
  • If the top browns too quickly, tent loosely with foil.
  • Save pan drippings to make a quick gravy.

Nutrition

Calories: 380kcalCarbohydrates: 1gProtein: 34gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 115mgSodium: 410mgPotassium: 420mgVitamin A: 60IUVitamin C: 1mgCalcium: 20mgIron: 2.3mg
Keyword family dinner, garlic, Greek seasoning, hearty meal, lamb roast, oven roasted, vintage recipe
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