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5 from 1 vote

Roasted Leg of Lamb with Marinated Artichokes

This spice crusted Roasted Leg of Lamb with Marinated Artichokes is easy to make, serves a crowd and is the perfect spring supper recipe
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Course, Dinner
Cuisine: Mediterranean
Keyword: Spiced Rub Lamb with Marinated Artichokes, spice rubbed lamb, easy lamb recipe, easter lamb recipe, how to make lamb
Servings: 8 people
Author: Gaby


  • 4-5 pounds boneless leg of New Zealand grass-fed lamb
  • 3 tablespoons Mediterranean or Greek seasoning
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper plus more for serving
  • 2 heads garlic sliced in half
  • 2 whole shallots sliced in half
  • 2 14-ounce plain artichoke hearts drained, halved lengthwise
  • 1/2 bunch oregano plus more for serving
  • 1 cup dry white wine
  • 1/4 cup olive oil
  • cups mint leaves divided
  • 1 lemon juiced and zested


  • Place a rack in the middle of the oven; preheat to 275°. If lamb is tied or trussed, remove any twine or netting and sprinkle the lamb all over with Mediterranean seasoning, kosher salt and pepper. Pat the mixture into the lamb so it adheres.
  • Truss the lamb with the fattier side on top. Using 3–4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads and all the halved shallots, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top of the garlic and shallots. Scatter the remaining garlic cloves around the lamb, along with the artichokes and oregano sprigs. Pour in wine (or stock if you don’t cook with wine) and oil and season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135° for medium-rare, 2–2½ hours.
  • Remove the lamb and artichokes from oven and increase temperature to 500°. Once oven temperature is at 500°, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, about 10 minutes. Carefully transfer lamb to a cutting board and let rest for at least 30 minutes
  • Thinly slice lamb and arrange on a platter or serve directly on a cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter the oregano leaves, mint leaves, lemon juice and zest on top. Serve immediately.