Palestinian Roast Leg of Lamb Recipe

palestinian roast leg of lamb recipe


  • 1 leg of lamb (about 5-6 pounds)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • Salt and black pepper to taste
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup dry red wine
  • 1 onion, sliced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • Fresh rosemary sprigs for garnish


  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare the Leg of Lamb:
    • Pat the leg of lamb dry with paper towels. Make small incisions all over the lamb with a sharp knife.
  3. Make the Spice Rub:
    • In a small bowl, mix together minced garlic, olive oil, ground cumin, ground coriander, paprika, ground cinnamon, ground allspice, salt, and black pepper to form a paste.
  4. Rub the Lamb:
    • Rub the spice mixture all over the leg of lamb, ensuring it’s evenly coated, and press the mixture into the incisions.
  5. Marinate:
    • Allow the lamb to marinate for at least 30 minutes at room temperature or refrigerate for a few hours for more intense flavor.
  6. Prepare Vegetables:
    • In a roasting pan, arrange the sliced onion, carrots, and celery to create a bed for the lamb.
  7. Place Lamb on Vegetables:
    • Place the marinated leg of lamb on top of the bed of vegetables in the roasting pan.
  8. Pour Broth and Wine:
    • Pour the chicken or vegetable broth and dry red wine over the lamb and vegetables in the roasting pan.
  9. Roast in Oven:
    • Roast the leg of lamb in the preheated oven, uncovered, for about 20 minutes per pound, or until the internal temperature reaches your desired level of doneness (medium-rare to medium is recommended).
  10. Baste:
    • Periodically baste the lamb with the pan juices to keep it moist.
  11. Rest and Garnish:
    • Once cooked, remove the lamb from the oven, cover it loosely with foil, and let it rest for 15-20 minutes before carving.
  12. Carve and Serve:
    • Carve the roasted leg of lamb into slices, arrange on a serving platter, and garnish with fresh rosemary sprigs.

This Palestinian Roast Leg of Lamb is a succulent and flavorful dish that makes an impressive centerpiece for festive occasions. Enjoy the tender and aromatic lamb with the rich pan juices and aromatic vegetables.

5/5 - (12 votes)

Leave a Comment