Roasted Lamb with Lemon, Garlic, and Olive Oil
A timeless recipe full of fresh, vibrant flavor
Roasted Lamb with Lemon, Garlic, and Olive Oil has been a beloved dish in our home for nearly two decades. This recipe is simple, deeply flavorful, and always a hit whether it’s Easter, a weekend gathering, or just a cozy Sunday dinner. The combination of zesty lemon, mellow garlic, and rich olive oil creates a marinade that tenderizes the lamb and infuses it with Mediterranean-inspired flavor.
What makes this dish truly shine is how effortless it is to prepare. After adding the marinade to the lamb, a mixture of lemon juice, lemon zest, olive oil, garlic, and herbs, it’s roasted slowly in the oven until juicy and perfectly done. The resting time allows all the flavors to settle, and a quick sauce made from the pan juices, cream, and more garlic brings it all together.
I often serve this roasted lamb with golden Hasselback potatoes, which crisp up beautifully in the oven, and a mix of seasonal vegetables like green beans, carrots, or asparagus. The mild, creamy sauce pairs wonderfully with the lamb and sides, making each bite balanced and comforting. Try also this Finnish Macaroni Casserole. It is very good with the sauce!
This lemon, garlic, and olive oil roasted lamb recipe is one I return to again and again, not just because it’s delicious, but because it feels like home. It’s the kind of meal that invites conversation, fills the house with incredible aromas, and leaves everyone satisfied.
Whether you’re planning a holiday meal or want something hearty and full of flavor, this dish won’t disappoint. I hope you enjoy it as much as we do!
Lemon Garlic Roasted Lamb with Creamy Sauce
Ingredients
For the Lamb
- 700 g or 4 pcs lamb roast
- 2 lemons juice of both, zest of one
- 0.5 dl olive oil
- 4 garlic cloves minced
- 1 tsp salt
- 1 tbsp honey
- 3 shallots chopped
- 2 dl fresh herbs chopped (e.g., sage, basil, parsley, mint)
- Freshly ground black pepper
For the Sauce
- Pan juices from the roast
- 2 dl cream
- 1 tbsp honey
- 1-2 garlic cloves crushed
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Lamb
- Remove the lamb from the fridge about 30 minutes before cooking to bring it to room temperature.
- Preheat the oven to 150°C (300°F).
- Season the lamb generously with salt and freshly ground black pepper, and place it in an oven-safe roasting dish.
Make the Marinade
- In a small bowl, mix the lemon zest, lemon juice, olive oil, minced garlic, and honey.
- Pour the marinade evenly over the lamb. Scatter the chopped shallots and fresh herbs around the meat.
Roast the Lamb
- Place the lamb in the preheated oven and roast until the internal temperature reaches 55–57°C (131–135°F) for medium-rare, about 20 minutes.
- Remove the lamb from the oven, cover it loosely with foil, and let it rest for at least 15 minutes to keep it juicy.
Make the Creamy Pan Sauce
- While the lamb rests, pour the pan juices into a saucepan.
- Add the cream, honey, and crushed garlic. Bring the mixture to a gentle boil, then lower the heat and simmer for 5–10 minutes, until slightly thickened.
- Season with salt and freshly ground black pepper to taste. Add an extra splash of lemon juice if you want a brighter flavor.
Slice and Serve
- Slice the rested lamb thinly against the grain.
- Serve with the creamy lemon-garlic sauce poured over the top. Steamed vegetables and crispy Hasselback potatoes make perfect sides.
